Easy Baked Churros
A churro is basically a fried donut that’s often served for breakfast in Spain but here in the U.S., it’s a dessert. And we’re shaking things up with baked churros!
The dough for our baked churros comes together fast but it does require some elbow grease. You’ll need to mix in the eggs before they start to cook over the heat.
A food processor or stand mixer will make this step easier but if you don’t have one, then a good wooden spoon will absolutely do the trick.
Serve with caramel topping or try our recipe for hot fudge sauce!
Baked Churros Recipe
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Place a medium saucepan over medium heat. Add butter, salt, sugar and water. Allow butter to melt and water to come to a boil.
- Add flour all at once and quickly begin stirring to combine. Once dough comes together, continue stirring, over the heat, for 30 seconds.
- Remove from heat and begin stirring in the eggs one at a time, mixing well before adding the next. Work quickly—you don’t want the egg to cook before it can be mixed in. Alternately, you can use a food processor or a stand mixer using the same process of adding the eggs one at a time.
- When all the eggs are incorporated, stir in pure vanilla extract then spoon the dough into a pastry bag fitted with a large star tip. Pipe dough onto prepared baking sheet. You can make these any length you wish, just be sure to leave at least 1" between them to allow for rising.
- Bake 22–24 minutes or until they become dark golden brown and crispy. Remove from oven and cool completely on a cooling rack.
- Mix ¼ cup granulated sugar with ½ tsp cinnamon and add to a resealable plastic bag.
- Brush top and sides of cooled churros with melted butter then drop one or two at a time into bag with cinnamon sugar. Shake to coat and repeat with remaining churros. Enjoy these all by themselves or dip them in warm caramel or hot fudge sauce.