Easy Baked Churros
These Easy Baked Churros are a healthier, no-fry twist on a classic treat. Crispy, cinnamon-sugared, and perfect for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Piping bag with a star tip
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
- 2 cups water
- 2 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup unsalted butter melted, for brushing
- 2 cups granulated sugar for rolling
- 2 tablespoons cinnamon
Instructions
- In a medium saucepan, combine the water, softened butter, granulated sugar, vanilla extract, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and stir in the flour until dough forms a ball.
- Allow the dough to cool for about 5 minutes. Add eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and slightly sticky.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a star tip. Pipe 4 to 6-inch strips onto the prepared baking sheet, leaving space between each churro.
- Bake for 15-20 minutes or until golden brown and slightly puffed.
- Mix granulated sugar and cinnamon in a shallow bowl. Brush baked churros lightly with melted butter and roll in cinnamon sugar until well coated.
Notes
- Store churros in an airtight container in the refrigerator for up to 3 days.
- Freeze churros on a baking sheet before transferring to a freezer-safe bag; keep frozen up to 2 months.
- Reheat frozen churros in a 350°F (175°C) oven for about 10 minutes until warmed through.