The Best Red Velvet Churros (Baked)

Instructions

1. Preheat the oven to 200°C | 390°F. Line a baking sheet with parchment (baking) paper and set aside.
2. In a medium-sized bowl, whisk together the flour and cocoa powder. Set aside.
3. In a medium saucepan, melt the butter and oil together. Add the water, brown sugar, food colouring and salt; bring to a boil for 5 minutes, mixing occasionally. Add the flour/cocoa powder mixture to the liquid, stirring with large wooden spoon until well blended.
4. Take off heat and allow to cool for 10 minutes, or until just warm to the touch. Add the vanilla and egg and quickly beat until completely incorporated (it will look like it's not coming together, but keep beating)!
5. Spoon dough into a strong double lined pastry bag with a large star tip nozzle (or use a cookie press). Squeeze dough onto prepared baking sheet in 4-inch (10 cm) length strips, with 1-inch (about 2cm) between each churro to allow to expand. Bake for 10 minutes or until crispy to the touch. Reduce oven temperature down to 176°C | 350°F, and bake for an additional 7-10 minutes to allow the centres to set. Remove from the oven and coat in sugar immediately.
6. Serve with Nutella or chocolate of choice!