One of my favorite things that Massachusetts natives say is "pokey." In the south, my stepmom called it "dawdling" or "lollygagging," and it's one of those terms that lovingly teases the person it describes. I'm not usually a pokey person; in the mornings, I can get ready in less than half an hour—that includes showering, drying my hair, getting dressed, and making a smoothie. It's pretty impressive. But there's something about the weekends that makes me lose all of my ability to efficiently prepare to leave the house. Just ask Mike.
The Saturday before Cinco de Mayo, Mike and I were planning to head to Western Mass to visit his parents and grandparents then head to Connecticut for a friend's Cinco de Mayo party. I had put off making some sort of dessert to bring to the party until the morning of, and even then, I lay in bed debating whether or not I would make something. After finding this recipe (via Studio DIY), I decided to go for it.
I like churros as much as the next guy, but I hate frying things. Set aside all of the health concerns, I hate the little dots of sticky oil that gets all over the stove afterward. I hate the smell that lingers long after all of the fried foods have been eaten. I hate the yellowish color that the backsplash behind the stove takes on after a few too many sushi nights (we always make tempura). So this baked churros recipe seemed perfect. The simple choux batter came together quickly and in one pot before I dumped it in a pastry bag like this (I did not use this technique, but I definitely will next time!).
As the recipe promises, they turn out a little soft and eggy without the broiling step (even covering them in cinnamon sugar didn't really help), but we were transporting these to another state, so I knew they'd just get soft again even after broiling. So I did what any self-respecting baker does when faced with a baked good that could be better: I drizzled chocolate over them.
It made all the difference. And despite requiring a pastry bag and a double boiler, this recipe cooked up and cleaned up (while they were in the oven and then while the chocolate hardened in the freezer) fairly quickly. We managed to get on the road before we hoped we would be. No pokeys around here.