Easy Baked Churros
Baked churros made from a choux-like dough that are piped onto baking sheets, baked until golden, then dipped in melted butter and rolled in cinnamon sugar.
Equipment
- Baking Sheets
- Parchment Paper
- silicone baking mats
- Medium Saucepan
- Wooden Spoon
- Stand mixer
- paddle attachment
- hand mixer (optional)
- Pastry bag
- large star tip (or 1M tip)
- Nonstick cooking spray
- microwave- or stovetop-safe bowl
Ingredients
Ingredients
- 2 cups 474 ml water
- 2 tablespoons 28 g unsalted butter, softened
- 2 tablespoons 25 g granulated sugar
- 1 teaspoonvanilla extract
- 1/2 teaspoonsalt
- 2 cups 248 g all-purpose flour
- 2 largeeggs
- 1/2 cup 113 g unsalted butter, melted
- 2 cupsgranulated sugar
- 2 tablespoonscinnamon
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper or silicone baking mats.
- In a medium saucepan combine 2 cups (474 ml) water, 2 tablespoons (28 g) softened unsalted butter, 2 tablespoons (25 g) granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt. Heat over medium, stirring occasionally, until the butter melts and the mixture comes to a boil.
- Remove the pan from the heat. Add 2 cups (248 g) all-purpose flour all at once and stir vigorously with a wooden spoon until a thick, smooth paste forms. Do this off the heat so the dough can cool slightly.
- Transfer the dough to the bowl of a stand mixer and let it sit 1 minute to cool. Fit the paddle attachment.
- With the mixer running, add 2 large eggs one at a time, beating well after each addition until the dough is smooth and shiny. Work quickly so the heat from the dough does not cook the eggs. (If using a hand mixer in a large bowl, work just as quickly.)
- Fit a large pastry bag with a large star tip (or a 1M tip). Spoon or scrape the churro dough into the bag.
- Pipe churros directly onto the prepared baking sheets in your desired lengths and shapes, spacing them at least 1 inch apart. This recipe makes about sixty 3-inch churros or about twenty-five 7-inch churros. If dough sticks to the tip, cut it off with a knife or kitchen scissors.
- Lightly spray the piped churros with nonstick cooking spray to encourage browning.
- Bake for 20–30 minutes, depending on churro size, rotating the pans between racks or turning pans halfway through baking. Bake until the churros are puffed and lightly golden and feel set and dry to the touch.
- Remove the baking sheets from the oven and let the churros cool just until you can handle them safely.
- While churros cool, melt ½ cup (113 g) unsalted butter in a medium bowl (microwave or stovetop). In a separate shallow bowl combine 2 cups granulated sugar and 2 tablespoons cinnamon.
- Working in batches, dip each warm churro briefly into the melted butter, then roll it in the cinnamon-sugar until evenly coated. Transfer to a clean plate or rack and serve immediately.
Notes
If your dough is too wet, add additional flour, 1 tablespoon at a time until you get a pip able consistency.
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.
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.
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.
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.