Baked Churros


Before covid, it had been a year or two before I had been to a fair or other event that has fair food, and I’ve been missing some of those foods and treats. Now, I’m not talking about the deep fried butter or deep fried oreos or deep fried anything else. In fact, while this particular treat is usually deep fried, I decided to bake them instead.

It’s churros!

Now, my partner seems to always go for the giant messy elephant ears, but I prefer something a little easier to handle. And since frying something in oil is messy and uses a lot of oil I’m not going to use for anything else, baking them makes a lot of sense. It’s not exactly the same as a good fried churro, but it’s pretty dang close.

The nice thing is, as a baked treat, these are pretty easy to make. The ingredients are simple, all you need is a piping bag, and coating them with cinnamon and sugar afterwards is easy. It’s way easier than trying to keep oil at the right temperature while piping in strands of dough and fishing them back out, that’s for sure. All you need is a mixing bowl and a piping bag (with a star tip for the characteristic ridges.)

Give them a try and let me know what you think!

Baked Churros

A simple and fast way to make churros without needing to mess with frying dough.
Servings 25 Churros
Prep Time 10 minutes
Cook Time 22 minutes
Cooling and Coating Time 35 minutes
Total Time 1 hour 7 minutes


  • Mixing Bowl
  • Wooden Spoon
  • Baking Sheet
  • Parchment Paper
  • Piping Bag With large star nozzle
  • Pastry Brush


  • 1⅓ Cup Flour
  • 2 Large Eggs Room temperature
  • 1 Cup Cold Water
  • 1 Cup Boiling Water
  • 1 Stick Unsalted Butter
  • 2 Tbsp Brown Sugar
  • 1 Tsp Salt
  • 3 Tbsp Melted Butter
  • ¾ Cup White Sugar
  • 2 Tsp Cinnamon


  • Preheat your oven to 400℉. Line baking sheets with parchment paper.
  • In a medium pot, sauce pan, or dutch oven, bring the cold water, butter, vanilla, and brown sugar to a boil.
  • Simmer this mixture for about a minute, stirring until the butter is melted and the brown sugar is dissolved.
  • Reduce heat to low and stir in your flour. Work this with a wooden spoon until it's mixed together and starts to come away from the sides of the pot as you mix.
  • Remove this from the heat and stir in your eggs one at a time, fully combining them.
  • Spoon your dough into your piping bag. I used the Wilton 4B tip, but a larger tip would work too.
  • Pipe 4-5" lines of dough, moving slowly to avoid breakage, and keeping them as even as possible. You don't need a ton of space, as these won't expand much when baking.
  • Place your churros in the oven on an upper rack. On a lower rack, in a baking sheet or other oven-safe vessel, place the boiling water. This will evaporate and keep the humidity up for the initial stages of baking, which helps them reach the right texture.
  • Bake for 20-25 minutes. For me, 22 minutes was perfect, but oven variance can matter.
  • When the churros are done baking, melt your 3 Tbsp of butter. Brush this over them, and roll them in cinnamon-sugar to coat. Enjoy when warm or even hot.
Course: Appetizer, Dessert, Snack
Cuisine: Spanish
Keyword: Cinnamon

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