Baked Churros Recipe

churros propped up together in a clear glass.

4.17 from 78 votes

Baked Churros are so easy to make with no frying! They taste just as good as a fried churro but are healthier and easier to make. We loved dipping them in chocolate ganache!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: churro bites

Calories: 64kcal

Author: Dorothy Kern

Cost: $7

Ingredients

2 cups (474ml) water
2 tablespoons (28g) unsalted butter , softened
2 tablespoons (25g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups (248g) all-purpose flour
2 large eggs

Coating

½ cup (113g) unsalted butter , melted
2 cups granulated sugar
2 tablespoons cinnamon

Instructions

Preheat oven to 350°F. Line three cookie sheets with parchment paper or silicone baking mats.
Place water, 2 tablespoons softened butter, 2 tablespoons sugar, vanilla, and salt in a medium saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
Turn off the heat and remove pan from the stove. Stir in the flour with a wooden spoon. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
Transfer the dough to the bowl of a stand mixer and let sit 1 minute to cool. Attach the paddle attachment and add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). You can also use a large bowl with a hand mixer but work fast.
Place the churro batter in a large pastry bag fitted with a star or 1M tip.
Pipe churros in desired size and shapes onto cookie sheets. (This recipe makes approximately 60 3-inch long churros or 25 7-inch long churros.) If the dough sticks to the tip you can use a knife or kitchen scissors to cut the dough at the piping tip.
Spray the churros with nonstick cooking spray. This will help them brown.
Bake for 20-30 minutes (depending on size), rotating pans as needed, until churros are baked through and lightly golden.
Cool slightly, or until you can handle them.
Melt remaining ½ cup butter in a medium size bowl. Mix sugar and cinnamon in another bowl. Dip the churros in the butter then roll in cinnamon sugar. Serve immediately with dipping sauce.
To make chocolate ganache: place 1/3 cup heavy whipping cream and 1 cup semi-sweet chocolate chips in a microwave safe cup or bowl. Heat for 1 minute, then whisk until smooth.
To make caramel dipping sauce: place 20 unwrapped caramel squares and 3 tablespoons heavy whipping cream in a microwave safe cup or bowl. Heat for 1 minute, then stir until smooth, reheating as needed. Stir in 1/4 teaspoon kosher or sea salt if desired.

Notes

This recipe has been changed from the original due to issues. The new recipe has been tested multiple times and is slightly adapted from Cooks Illustrated.

Butter is not required; if you want a crunchier churro just roll them in cinnamon sugar, but the cinnamon sugar needs to be applied as soon as they come out of the oven and won't stick as much as it would to a fried churro.
Baking time will depend on the thickness and size of your churros. It's more of a "drying out" - they won't get super golden brown.
Storing and making ahead: Churro dough can be made a day ahead and stored in the refrigerator, but dough needs to come to room temperature to pipe easily. These are best served immediately while hot - they will soften as they cool. If you want to make them ahead of time, don't coat them. Air fry to crisp them up and coat with cinnamon sugar right before serving.

To avoid the "eggy" taste you must:

Make sure to remove your pan from the heat before mixing in flour. This will cool off the dough enough that you will avoid cooking the eggs.
Transfer to mixing bowl and allow to sit for 1 minute.
Mix in the eggs quickly, so that they do not cook.

Nutrition