Cinco de Mayo is only a few days away and there’s nothing better than tacos, margaritas and baked churros to celebrate! This is, hands down, my favourite Spanish/Mexican dessert (okay, I know churros aren’t Mexican, they originated in Spain but they are in every Mexican restaurant here in Toronto)!
I really dislike deep frying in my house; the smell, the mess and I just feel greasy afterwards! Am I alone on this? So I’m always trying to come up with baked versions of fried desserts. And these baked churros taste just as good as the fried ones! They don’t take long to make, are fairly easy to do and not to mention are fun to make as well. You need to make sure you have a piping bag and a star tip or else you won’t be able to accomplish the classic churro shape.
I paired these baked churros with caramel sauce and ohhh the pairing was perfect! I highly suggest my fool proof caramel sauce recipe to go with these, you’ll be happy you did.
- Unsalted butter
- Brown sugar & instant sugar
- All-purpose flour
- Vanilla extract
- Ground cinnamon
- Caramel sauce, or dulce de leche
What are Churros?
If you’re not familiar with churros, you are missing out! A churro is a fried-dough pastry rolled in sugar, served with caramel, dulce de leche, or chocolate. You can normally find these treats at fairs and food trucks scattered around your city. Or simply hit your local Mexican or Spanish restaurant to see what you’re missing. Then once you know what they taste like, try making them at home!
Baked churros are best enjoyed the same day, warm from the oven. You can store them in an airtight container for up to two days but note the sugary coating will soak into the churros. Keep any extra sugar coating and re-roll churros back into the sugar mixture to freshen them up. You can also reheat them in the oven at 350˚F for approx. 8 minutes. Just make sure to re-roll in the sugar mixture after warming them up.
Tips For Homemade Baked Churros
- Use a sturdy piping bag! Just like fried churros, you’ll need a heavy-duty piping bag to handle the thick dough.
- Make sure to twist the top of the piping bag and push the mixture down as you work. You want the bag to be tightly closed at the top so you don’t get any mixture coming out.
- Don’t overcrowd the baking sheet with churros as this will cause uneven baking.
- Don’t open the oven door to check on the churros. Resist the temptation to open the oven door while the churros are baking, as this can cause them to deflate and become less crispy.
- Make sure to bake the churros until nice and golden brown and crisp. Remember churros are typically fried so they should be crispy on the outside not soft!
- Roll in cinnamon sugar while the churros are still warm.
How To Make Baked Churros
Step One: In a pot add water, butter, sugar and salt. Bring to a boil, then turn the heat down to medium. Add flour and with a wooden spoon consistently stir until dough forms into a ball. Remove from heat and let cool. In a separate bowl, whisk eggs and vanilla together. Add a small amount of eggs to the dough and mix, do this in 3 additions until the eggs are completely mixed in.
Add dough to a sturdy piping bag, fitted with a star tip (I used tip # 849).
Step Two: Pipe dough into long strips on baking pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip.
Step Three: Bake churros until golden brown and crisp. Let them slightly cool then roll each churro in the sugar mixture while still a little warm.
Happy Cinco de Mayo!Print
These delicious Spanish treats are baked, not fried, for a mess free dessert. They are made with pastry dough, piped, baked and then rolled in sugar. Serve churros with your favourite caramel sauce, dulce de leche, or chocolate sauce.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- 1 cup water
- 1/2 cup unsalted butter
- 2 Tablespoons brown sugar, lightly packed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup instant/caster sugar
- 1/2 teaspoon ground cinnamon
- Caramel sauce, or dulce de leche for dipping.
- Preheat oven to 375˚F. Line 2 baking sheets with parchment paper and set aside.
- In a large pot add water, butter, sugar and salt. Bring to a boil, stirring occasionally. Once water boils, turn heat down to medium. Add flour and with a wooden spoon consistently stir until dough forms into a ball.
- Remove from the heat and let cool for approx. 10 minutes (I flattened the dough and spread it apart in the pot to cool the dough faster).
- In a separate bowl, whisk eggs and vanilla together.
- Add a small amount of eggs to the dough and quickly mix in, do this in 3 additions until the eggs are completely mixed in (work quickly, if the dough is still really hot the eggs will cook and become scrambled).
- Add dough to a piping bag, fitted with a star tip (I used tip # 849). Pipe dough into long lengths on prepared pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip, making sure to leave about 1 1/2 inches between each churro.
- Bake one pan at a time for 25-30 minutes, until churros have puffed up and are golden.
- Meanwhile, make your coating. Add cinnamon and sugar together and place in a small shallow bowl.
- Once churros have baked, let cool on pan for approx. 3 minutes then roll each churro in the sugar mixture while still a little warm.
- Serve warm with dipping sauce.
If you’d like to fry the churros you just fry the dough in 350˚F oil until they’re golden brown.
Churros are best enjoyed right away.
If you are making them ahead of time you can reheat the churros in the oven at 350˚F for 5-8 minutes. Then re-roll the churros in cinnamon and sugar. Serve warm with dipping sauce.
- Serving Size: 1
- Calories: 65
- Sugar: 0.8g
- Sodium: 59mg
- Fat: 4.5g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4.9g
- Fiber: 0.2g
- Protein: 1.3g
- Cholesterol: 31mg
Keywords: Baked Churros, Dessert, Spanish Dessert
Although baked churros are best enjoyed the same day they can be frozen for up to two months. Reheat them on a baking sheet and bake in a preheated oven at 350°F for approx. 5-8 minutes, or until heated through. Re-roll churros in sugar mixture after baking.
If you don’t have a piping bag to pipe churros you can use a large ziplock bag and cut one end off to create a tip. Use a fork to slide down the piped churros to create indents to give shape and grooves for the sugar mixture to fall into. You can also roll pieces of the pastry into logs by hand.
Churros pair well with chocolate sauce, caramel sauce, dulce de leche, Nutella, ice cream and coffee.
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