Baked Churros
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Baked churros are just as good as fried churros! Homemade churros cooked in the oven come out golden brown, with a crunchy exterior and a soft interior. This baked churros recipe is incredibly simple to make, and you don’t have to worry about hot oil!
Are Baked Churros Better Than Fried Churros?
I seriously have been on the craziest cinnamon and sugar kick as of lately. After indulging in too many slices of Homemade Cinnamon Swirl Bread I made these oven baked churros to take down to my mom’s last weekend. At first, she wondered if it’s possible to bake churros in the oven and have them taste as good as deep fried churros.
She just raved about them once she tried them! She was a little unsure before she got a taste of those little heavenly choux pastry sticks.
Whenever my mom hears a recipe name that isn’t familiar to her, she’s a little hesitant to dive in. I guess that’s pretty typical though. I’m the same way with dinner recipes, but I really don’t need to worry too much about that since I do all of the cooking.
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Ingredients Need
See the recipe card at the bottom of the post for all ingredients and quantities.
- butter – I used unsalted butter for this recipe, but salted butter works great too. Just omit the salt in the recipe or just reduce it 1/8 teaspoon.
- light brown sugar – Pack the brown sugar in the measuring spoon to get an accurate reading.
- granulated sugar – Also known as white sugar. This is used in the churros and also coats them.
- salt – This helps balance out the sweetness of the baked churros.
- vanilla extract – Use your favorite store-bought or homemade vanilla extract.
- all-purpose flour – This is an important part of the recipe. I used King Arthur brand with a higher protein content. If you use another brand you may need to add an additional 1 to 2 tablespoons.
- large eggs – You’ll want your eggs at room temperature to help them work into the dough easier.
- ground cinnamon – The best part of these churros is the cinnamon and sugar coating.
How to Make Baked Churros From Scratch
Before we get started, we need to do a little prep work. Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper and spray it with nonstick cooking spray. Now let’s get to the choux pastry.
Step 1: Heat the water, butter, brown sugar, granulated sugar, and salt in a medium saucepan until the butter is melted and the sugar is dissolved. Stirring often to help it along.
Step 2: Once the mixture comes up to a boil, remove from the heat and stir in the flour and vanilla extract. The mixture will look like a ball.
Step 3: Stir in the eggs one at a time until completely incorporated.
Step 4: Once the dough is loosened up by the eggs but pipeable, place it in a disposable piping bag fitted with a 4B piping tip.
Step 5: Begin piping 6 to 7 inch long churros on the prepared baking sheet. You should be able to fit two rows of 8. I like to give the dough a light coating of nonstick cooking spray to help them brown up.
Step 6: Place in the preheated oven and bake according to the directions.
Step 7: Roll the baked churros in cinnamon and sugar until well coated.
How to Store and Freeze
These baked churros are best enjoyed warm and fresh out of the oven but my family will continue to eat on them for the next 2 days. Store them in an airtight container or storage bag. The sugar coating might start to dissolve by the 2nd day. You can reroll them in cinnamon and sugar if you would like.
I haven’t frozen baked churros before, but I’m sure they’re fine stored in a freezer-safe container or freezer bag for up to a month. You will need to reheat them in the oven at 350 degrees F for 5 to 8 minutes.
Recipe FAQs
It’s likely the all purpose flour that you used. I would recommend adding 1 to 2 tablespoons more of flour. It will be okay to do this after the eggs are incorporated.
Unfortunately no. There aren’t any great egg substitutes that will work for these churros.
Yes! I used 1/2 cup of semi-sweet chocolate chips and 1/4 cup of heavy whipping cream. I heated them in 30-second intervals and stirred after each interval until smooth and creamy.
That’s a great question. You could dip these in a number of things such as caramel sauce, cream cheese glaze like what I used here, dulce de leche, melted nutella, etc.
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Baked Churros
Ingredients
Churros
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3 large eggs room temperature
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Churros
- Preheat oven to 400 degrees. Line a baking pan with parchment paper. Spray non-stick spray on the parchment paper to make sure there will no absolutely no sticking.
- In a saucepan over medium heat, add in the water, butter, brown sugar, granulated sugar, and salt. Stir to combine and help dissolve the sugar. Continue to stir occasionally.
- Let the water come up to a boil. The butter should be melted completely. Remove from the heat and immediately add in the vanilla and flour.
- Stir until the flour is incorporated and forms a ball.
- Make a well in the center of the dough. Add your first egg into the well and stir until the egg is completely worked into the dough.
- Repeat the last step with the next two eggs.
- Add the dough into a piping bag fitted with a 4B OR 1M tip. I chose a 4B. The dough is pretty thick and will take a little muscle to pipe out.
- Pipe the churro dough in straight lines. I did 6 – 7 inch lines of dough and about 16 on the baking sheet.
- Spray the churro dough with non-stick cooking spray.
- Place into the preheated oven and bake for for 25 minutes until golden brown.
- Remove from the oven and let cool for about 5 minutes.
Coating
- Add the granulated sugar and cinnamon into a large storage bag. Seal it up and toss it around to mix it up.
- Drop 3 – 4 baked churros in it at a time and roll around to coat them. Repeat with the rest of the churros.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Dough is not thick.. If I use what I have it will run all over the upside down muffin tin. Any suggestions?
What kind of flour are you using? I recommend using something with a higher protein/gluten content like King Arthur’s or Gold Medal. Once you’ve stirred in the flour, it should be a firm ball. If it’s still sticky and loose, add 1 to 2 tablespoons of additional flour before adding in the eggs.
I have made these yummy scrummy cinnamon-y sticks three times now, and they are perfect every time.
It’s just a shame they are gone sooo quick…
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thank you for the recipe!
What a cute idea! They look really yummy!
Heyyyyy! These look awesome and I cannot wait to try making them! I have always hunted for a baked churros recipe… i saw the churro ice cream cups on Pinterest and thought Hey, how cool! then I saw that they were baked not fried and i literally jumped for joy! Thanks so much Miranda!
Guess what I’m baking tonight… 😉
? Can these be make ahead of time and put in the freezer? Thanks they look yummy
Yeah! Just make sure you wrap them up tightly and store them in a freezer bag.
Hoping to make for an upcoming baby shower! What are your thoughts on making them ahead?! Airtight container for a few days? Or what about freezing them before or after you coat with cinnamon? Thanks!!
They will become soft on the outside if you bake them ahead of time. You can freeze them while they’re still raw and then bake them the day of though.
Thanks for the recipe. Going to try it soon. On another note, have you been to a chiropractor? You probably have part of your pelvis misaligned and that’s giving you pain? I’ve had hip pain to greater degrees with each child and with #4 I’m better off with getting chiropractic adjustments.
These look amazing! I’ve never tried making churros before. Pinned it so I can try this. Thanks for sharing at the Home Matters Link Party! #HomeMattersParty
I compliment you on the Baked Churros. They look really good. Shared and Pinned. Thank you for sharing on Think Tank Thursday.
Does T stand for tablespoon?