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Baked Churro Donuts made without a donut tin! deliciously simple

Churro Donuts (Baked Not Fried)

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Hi Bold Bakers!

One of my all time FAVORITE desserts are churros. Whether they’re served with a classic dusting of cinnamon sugar, or dipped in chocolate sauce, very little compares or feels more nostalgic to me than eating a good churro. You’ve seen me previously make a Churro Mug Cake and some Churro Waffles, and even how to make Homemade Baked Churros, so I think it’s safe to say that I REALLY like churros.

Another one of my most popular recipes are donuts. If you’ve never tried to make them at home, I cannot recommend it enough. I love how versatile they can be; frosted and topped all different ways, and sometime even filled with scrumptious goodies!

Previously, I’ve made delicious Chocolate Baked Donuts but now I like the idea of taking two classic desserts like my churros and homemade donuts and re-imagine them together. So, I can’t wait for you to try my one of the most delicious combinations yet – Churro Donuts!

These little guys start with a plain donut base and my DIY Donut Tin. No special cooking equipment is required to make these bad boys! These donuts are going to be baked, with means no messy oil. Then, while they’re still warm, I brush them with butter and generously toss them in cinnamon sugar to make some delicious Churro Donuts!

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I don’t stop there, as no self-respecting churro is complete with out a good dip in some rich chocolate sauce. You will not BELIEVE how simple these are to make, especially with how much flavor they pack! Enjoy!

5.0 from 2 reviews
Churro Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 donuts
Ingredients
  • ½ cup (4oz/120g) butter, melted and cooled
  • ⅓ cup (2½oz/75g) sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • a pinch of salt
  • ½ teaspoon cinnamon
  • 2 cups (5oz/300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⅓ cup (320ml) milk
    CHURRO TOPPING:
  • ¼ cup ( 2oz/60g) butter melted
  • ½ cup (4oz/120g) sugar
  • 2 tablespoons cinnamon
    CHOCOLATE SAUCE:
  • ½ cup (3oz/90g) chocolate chopped
  • 2 tablespoons cream
Instructions
  1. In a large bowl combine the flour, sugar, cinnamon, baking powder and salt.
  2. In a separate bowl whisk together the eggs, milk, vanilla and melted cooled butter.
  3. Gradually add the dry ingredients into the wet until evenly combined with no lumps leaving you with smooth pourable batter.
  4. Spoon or pipe the batter into your DIY doughnut tin. Place in a preheated 350oF (175oC) oven and bake for 20-25 minutes until lightly golden.
  5. Remove from the oven and cool for about 5 minutes before turing out onto a wire rack and removing the tin foil.
  6. While the donuts are cooling make the topping - In a small bowl, melt ¼ cup butter. In another small bowl mix together the sugar and cinnamon and set aside.
  7. Next make the chocolate ganache - Melt the chocolate in a microwave or over a bain marie. Stir in the cream until you have a shiny thick ganache.
  8. To assemble your donuts - Brush each cooled donut with the melted butter then place in the bowl of cinnamon sugar, coating each donut completely on all sides.
  9. Once all of your donuts have been coated in cinnamon sugar dip the top half in the chocolate ganache making sure to generously coat with chocolate. Enjoy!

 

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Hala Shah
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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32 Comments

  1. Misturah on June 23, 2017 at 4:55 am

    Hi Gemma,
    I’m now addicted to your site and YouTube videos, your recipes make baking so much easier. Can i use margerine instead of butter and maybe add more flour to get a soft dough then cut with a donut cutter then bake?. I really can’t wait to try this recipe and i’d like you to know that you’ve got yourself a fan from Nigeria.

    • Profile photo of Gemma Stafford Gemma Stafford on June 23, 2017 at 12:04 pm

      Thank you so much, I’m really delighted you like my recipes. You can use margarine instead of butter no problem. 🙂

  2. Sushmitha on June 21, 2017 at 1:46 am

    Can i please know what can k replacefor eggs please

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 8:12 am

      unfortunately for churros I have no replacement. It is one of the main ingredients.

  3. katelyn roth on June 19, 2017 at 4:54 pm

    hi gemma I just wanted to know where u got your popsticle from

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 9:18 am

      I got them online. they are nor pro and you can get them on amazon. 🙂

  4. Hala Shah on June 19, 2017 at 10:27 am

    Absolutely loved trying this recipe. Also the results were amazing. Sharing the photo of how my doughnuts came out to be. Lots of love to you Gemma! Stay awesome xx

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 10:36 am

      Thank you, and I saw your photo, well done you, now carry on baking!
      Gemma 🙂

  5. Profile photo of Neecnew Neecnew on June 17, 2017 at 12:21 pm

    Hi Gemma
    We plan on making these next week and want to know if these taste like an actual churro crispy on the outside and soft on the inside or does it taste like a cake donut. Thought we would ask but either way it should be fine.

    Thanks
    Janice

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 11:13 am

      Hi Janice,
      This is more like a donut really, with churro flavor.
      (https://www.biggerbolderbaking.com/homemade-churros/) here is a recipe for a more traditional but baked churros, for a more authentic feel. hope you enjoy these,
      Gemma 🙂

  6. Eesha on June 17, 2017 at 11:17 am

    hi gemma

    you asked what ‘s the best desert i ever had ? well its your yummy red velvet mug cake !

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 11:25 am

      Ah! how kind, I am really happy to hear this,
      Gemma 🙂

  7. Poohbeous on June 17, 2017 at 6:02 am

    These are my new favorite!

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 11:40 am

      Great, I am happy to hear this,
      Gemma 🙂

  8. Profile photo of Chef Anne Chef Anne on June 16, 2017 at 3:27 pm

    Hi Gemma ,

    Your recipes looks good. Will try this . I just want to know the difference if the fried churros and baked churros. If it’s baked , are we going to get the same softness and crunch like the fried churros ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 1:15 pm

      Hi there,
      Yes, the texture is the same as fried, though less oily. Do try these, follow the recipe, and all will be well,
      Gemma 🙂

  9. Lily Ebert on June 16, 2017 at 10:41 am

    Hi Gemma! I’m 13 years old and watch all your YouTube videos. I’m on summer break now and love to bake. But I’m not aloud to walk to the store by myself without and adult and I don’t have baking powder for this recipe. Is there anything that can replace it?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 1:41 pm

      Hi Lily,
      It is right that you listen to your parents, safety is everything at any age really.
      Do you have self raising flour? if so you can use this, it will work for you.
      Baking powder is made from cream of tartar, and bicarbonate of soda, an acid and a n alkaline. Bicarbonate of soda can be used with another acid too, but for this delicate pastry it is best to stick to the recipe as closely as possible. it is good that you are with us,
      Gemma 🙂

  10. Charisse Bartoli on June 16, 2017 at 6:01 am

    Can i use soya milk instead of normal milk? do you think it would change the consistency of the donuts? I’m also thinking of using sunflower spread butter instead of normal butter

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 2:11 pm

      Hi Charisse,
      Do not use a sunflower spread for these. This is designed for spreading, and really is a hydrogenated oil, not butter.
      I think the soy milk should be ok, but you really cannot change this recipe too much without changing the results,
      Gemma 🙂

  11. Amrutha on June 16, 2017 at 4:46 am

    Hello 🙂 is it good to substitute flaxseed powder in a recipe which calls for three eggs? Will you be able to taste the flaxseed?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 2:27 pm

      Hi there,
      This depends on the recipe. Some recipes rely so much on egg that they cannot be substituted, churros are really difficult to make successfully without eggs.
      Flaxseed when milled, and soaked in cold water does not really have a taste, it becomes glutenous, like egg really. Ener-g egg substitute may work for you here too, but I really am not sure, i have not tried these.
      Gemma 🙂

  12. Anushka on June 16, 2017 at 4:10 am

    Hi Gemma

    Is it OK if i use milk instead of cream for the chocolate sauce?

    Also can you make video of how to make fudge. Me and my husband had these Scotland fudge while we went to Scotland and loved it. And wondering how to make it as tasty as that.

    If you can please help.

    Thanks 😊

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2017 at 4:38 am

      Hi Anushka,
      (https://www.biggerbolderbaking.com/candy-bar-fudge-snickers/) there is a soft fudge included in this recipe.
      I will add your suggestion to my list too, it really is a delicious thing, and so doable.
      If you use milk, you may need to add a little butter too, to thicken the sauce,
      Gemma 🙂

  13. amah vivian on June 16, 2017 at 2:50 am

    hello Gemma, i tried this recipe but a fried version and it was good though i wonder if i can use yeast instead of baking powder for next time

  14. Dawne Watd on June 15, 2017 at 4:10 pm

    Best all time dessert, and I’ve eaten a lot, as seen by my figure, was prepared by the catering chef at Shutters On the Beach Hotel in Santa Monica. It was a filo package filled with a combination of pear and marcipan served on a pool of creme anglaise. My friend said my eyes rolled into the back of my head when I took my first bite. That was 32 years ago and I still haven’t found anything that can beat it!

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2017 at 3:59 am

      Hi Dawne,
      wow! I am thinking this is a frangipan mix!. my Mum makes a pear and frangipan tart, which is so yummy, and in particular with creme anglaise, divine!
      Frangipan is an almond sponge mix, with very little flour, moist and really delicious. it can be used with other fruits too, raspberries, blueberries, apple, apricots etc.
      Thank you for telling me about this, I will have to try this out, I have never had it encapsulated in filo, but I can see it working.
      Gemma 🙂

  15. Janet on June 15, 2017 at 1:26 pm

    have to try these,look so yummy

  16. Divine on June 15, 2017 at 9:41 am

    Gemma, you are the best. God bless you for sharing your knowledge with a hint of love.

  17. Anushka on June 15, 2017 at 9:01 am

    Hi Gemma

    Can I use milk instead of cream for chocolate sauce?

    Thank you.

    P.s. looks soo yummy 🍩🍩🍩

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2017 at 4:13 am

      Hi Anushka,
      Yes, but you may need to use a little butter with it, in order to thicken the sauce,
      Gemma 🙂

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