Baked Churros with Lavender-Lemon Buttercream

Name: Baked Churros with Lavender-Lemon Buttercream
Cuisine: Mexican
Ingredients: ½ teaspoon salt; 2 cups (250 g) all-purpose flour; 5 tablespoons plus 1 teaspoon (80 g) unsalted butter; 2 tablespoons packed light brown sugar; Nonstick cooking spray, for coating the churros; 1–2 tablespoons dried culinary lavender buds; 4 large eggs; 1 teaspoon pure vanilla extract; 3 cups (340 g) confectioners’ sugar; 5 tablespoons (75 g) cold unsalted butter, cut into chunks; 1½ tablespoons hot water; Grated zest and juice of 1 large lemon; ½ teaspoon pure lemon extract (optional; for a stronger lemon flavor); ½ teaspoon pure lemon extract (optional; for a stronger lemon flavor); ½ cup (100 g) granulated sugar; 2 cups (475 ml) water; ½ teaspoon ground cinnamon

Preparation info

Makes about
24
small round churros

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

These baked churros are crisp and coated with cinnamon sugar on the outside, pillowy soft on the inside, and piled high with lavender-lemon buttercream. This is the ultimate dessert to celebrate Cinco de Mayo or Mexican Independence Day.

Ingredients

Cinnamon Sugar

½ cup (100 g) granulated sugar
½ teaspoon gr

Americas
Mexico
Dessert
Vegetarian
Mexican Independence Day
Cinco de Mayo

Method

Preheat the oven to 375°F (190°C). Line 2 sheet pans with parchment paper.

To make the cinnamon sugar, in a small, shallow bowl, stir together the granulated sugar and cinnamon. Set aside.

To make the churros, in a heavy saucepan over medium heat, combine the water, but