Description
Golden, crispy baked churros coated in cinnamon sugar for a lighter, oven-baked twist on the classic fried treat. Crunchy outside and soft inside, they’re perfect for dipping in chocolate, caramel, or dulce de leche.
Ingredients
- For the churro dough:
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter
- For dipping:
- Chocolate ganache, dulce de leche, or caramel sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease.
- In a saucepan, combine water, butter, brown sugar, and salt. Heat until butter melts and mixture boils.
- Add flour all at once. Stir until dough forms a ball and pulls away from pan.
- Cool 5 minutes. Beat in eggs one at a time until smooth and glossy. Stir in vanilla.
- Pipe 4-inch strips of dough onto baking sheet with a star tip.
- Bake 30–35 minutes until golden and crisp.
- Mix sugar and cinnamon in a bowl. Brush warm churros with melted butter, then roll in cinnamon sugar.
- Serve warm with dipping sauce.
Notes
- Air fryer option: Bake at 375°F for 8–10 minutes.
- Make mini churros by piping smaller strips.
- Shortcut: Use puff pastry strips instead of dough.
- Pair with ice cream, hot chocolate, or fruit sauces.
- Store at room temperature for 2–3 days; reheat in oven or air fryer for crispness.
- Freeze unbaked piped dough or baked churros (coat after reheating, not before freezing).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 churro
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
