Churros are a wonderful invention. Fried dough covered in cinnamon sugar that’s crispy on the outside and chewy on the inside. No utensils needed either. It’s a favorite Mexican dessert reminiscent of good ol’ American Summer fairs, carnivals and theme parks!
These would also be a great addition to your Cinco de Mayo party.
Making homemade churros can be a bit intimidating, as there’s frying involved. A much simpler idea is to bake them! This is one of those great recipes that will have you wondering how these warm churros fresh out of the oven have never been touched by hot frying oil!
Baked churros are deep golden brown and crispy on the outside and perfectly chewy on the inside. Let's dive in!
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An Easy Way to Make Churros at Home without frying
First thing needed to make this churro recipe is to prepare the churro batter. You'll need a medium saucepan set over low heat.
Next, mix in the eggs in one at a time using a wooden spoon, mixing until a smooth dough forms. Note: be sure the eggs are at room temperature - this will enable them to incorporate much easier into the dough. You may need to give your arm a break every minute or so - this will give you a workout for sure!
It may look like the eggs aren't combining at first, but keep on mixing. They will and you'll have a smooth thick dough.
Add the dough to a piping bag with a star nozzle, large star tip or any other piping tip you may have handy. If you do not have a piping bag or tip, simply place the churro dough into a large ziplock bag and snip off one corner, about ¼-inch in size.
Finishing off these Easy Baked Churros
In a small bowl, combine sugar and cinnamon. In another shallow mixing bowl, melt the butter. Place the bowls next to each other.
Dip the slightly cooled churros first in the melted butter, letting the excess drip off, then sprinkle with the cinnamon-sugar mixture.
I recommend sprinkling the churros rather than dipping the butter drenched churros in the mixture, as this will create wet clumps very quickly. Place on a clean piece of parchment paper on a baking sheet. Repeat with remaining churros.
Serve warm and store any leftovers in an airtight container at room temperature for up to 3 days. I'd recommend warning in the oven for 5 minutes before serving.
To take these churros up another notch, serve with dulce de Leche, caramel sauce, or hot chocolate sauce for dipping or drizzling!
Ingredients needed to make Baked Churros
To make baked churros, you'll need the following ingredients:
- Vanilla Extract: Use high quality pure vanilla extract whenever you can
- Salt: I use kosher salt, however, use whatever kind you have available. Feel free to adjust the level of salt to suit your preferences
- Butter: use unsalted when you can, as this will allow you to control the level of salt in your baking. You'll need butter three different times in the recipe - in the dough, melted butter to brush on top of the piped churros prior to baking, and more melted butter in which to dip the churros once they're baked
- Brown Sugar: I'd recommend light brown sugar for this recipe. However, if you only have dark brown sugar, go ahead and use it. Be sure to pack the brown sugar into the measuring cups to measure it correctly
- All-Purpose Flour: be sure to measure your flour correctly by scooping the flour into the measuring cups, then leveling off with the back of the spoon or a knife. For more precise measurements, use a kitchen scale
- Eggs: I use US size large eggs
- Granulated Sugar
- Ground Cinnamon: be sure it's fresh! If your spices are more than 6 months old, I'd recommend buying new ones. The flavor will be much more potent with fresh spices
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Looking for more popular treat recipes like this one? Give these a try:
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- 1 cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar packed
- 1 cup all-purpose flour
- 2 large eggs room temperature
- 2 tablespoons butter melted, for brushing
- ½ cup butter melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350°F (177ºC).
- Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- Place water, vanilla, salt, butter, and brown sugar in a large saucepan. Bring to a rolling boil over medium heat, stirring occasionally.
- Stir in the flour all at once (this ensures crispy churros!) and remove from the heat.
- Continue mixing vigorously with a wooden spoon until a thick paste forms. Let mixture sit for 1 minute.
- Add eggs, one at a time, mixing well after each addition (work fast here to avoid scrambling the eggs!).
- It’ll seem like the mixture isn’t coming together at first, but keep mixing until the ingredients are well combined and you have a smooth soft dough that comes away from the sides of the pot. This may take a few minutes so be patient and rest your arm as needed!
- Place the churro batter in a large pastry bag fitted with a star tip, squeezing out as many air bubbles as possible.
- Alternatively, place batter into a large ziplock bag with the tip cut off.
- Pipe 6-inch (15 cm) churros onto the cookie sheets, cutting the ends with kitchen shears or a sharp knife.
- Gently brush the churros with melted butter.
- Bake for 30-35 minutes (depending on size), rotating pans halfway through baking, until churros are baked through and lightly golden.
- Cool slightly on pans.
- Meanwhile, melt remaining ½ cup butter in a medium sized, shallow bowl.
- Stir together the sugar and cinnamon in a separate bowl.
- Dredge the churros in the butter then sprinkle with the cinnamon sugar. Serve immediately.
- Churros are best when served immediately
- Store leftover churros in an airtight container at room temperature for up to 3 days. Warm gently in the toaster oven until crispy
- Inspired by Mexico in My Kitchen
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