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
We skipped the deep fryer and made baked churros instead! They’re great for parties or as a taco night dessert.
Ingredients
Yield: 12 -24 churros (depending on size)
churros
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 1 cup water
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp pure vanilla extract
topping
- 1 Tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- 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.
Notes
Want a traditional churro? Just fry the dough in 350-degree oil until they’re golden brown!
Calories: 154kcal, Carbohydrates: 14g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 76mg, Sodium: 116mg, Potassium: 33mg, Fiber: 0.4g, Sugar: 6g
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I’ve made this twice now! Once, as a test, and then the second time I quadrupled the recipe to take in to 2 classes of students as an end-of-semester treat. Making 90 churros the morning-of would not have been possible with frying! I was glad to find this recipe! I did end up adding the stand mixer on the second time as that is some hard mixing x 12 eggs. They reheated great with the toaster oven I took to school the same day. Thanks for a great recipe!
I just made these today and they are absolutely delicious this is an amazing recipe :D