Crispy Cinnamon Sugar Oven-Baked Churros
Making homemade cinnamon-sugar churros can be a bit intimidating, as there’s frying involved. A much simpler idea is to oven-bake churros! This is one of those great, easy recipes that will have you wondering how it’s possible that these warm, baked, crispy churros have never been touched by hot frying oil!This well-tested recipe for baked churros produces a dessert that’s golden brown and crispy on the outside, and perfectly chewy on the inside. Let's make them!
Servings: 12 servings
Calories: 200kcal
Equipment
Ingredients
Churros
- 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
Topping
- ½ cup butter melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. 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.1 cup water, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 3 tablespoons unsalted butter, 2 tablespoons brown sugar
- Stir in the flour all at once (this ensures crispy churros!) and remove from the heat.1 cup all-purpose flour
- 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!).2 large 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.2 tablespoons 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.½ cup butter
- Stir together the sugar and cinnamon in a separate bowl.½ cup granulated sugar, 1 tablespoon ground cinnamon
- Dredge the churros in the butter then sprinkle with the cinnamon sugar. Serve immediately with dulce de leche, salted caramel sauce, or hot chocolate sauce for dipping or drizzling.
Notes
- Churros are best when served immediately.
- Store leftover churros in an airtight container at room temperature for up to 3 days. Warm gently in a preheated 350ºF toaster oven or air fryer for 5 minutes until crispy.
- To freeze churros before baking, pipe the batter onto parchment paper then place in the freezer for at least one hour. Transfer frozen churro dough to a freezer-safe bag for up to one month. Bake frozen churros in a preheated oven for 35 minutes.
- Baked churros can also be frozen. Place cooled churros on a baking sheet in one layer. Freeze for at least one hour then transfer to a freezer-safe bag for up to 3 months. Thaw frozen churros at room temperature then reheat in a preheated 350ºF air fryer or oven for 5-10 minutes until crispy.
- Inspired by Mexico in My Kitchen.
Nutrition
Calories: 200kcal | Carbohydrates: 18.6g | Protein: 2.2g | Fat: 13.3g | Saturated Fat: 8g | Cholesterol: 63.8mg | Sodium: 79.8mg | Fiber: 0.6g | Sugar: 10.4g
