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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!

4.27 from 75 votes
Baked Churro Donuts made without a donut tin! deliciously simple
Churro Donuts
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 12 donuts
Author: Gemma Stafford
  • 1/2 cup (4oz/120g) butter, melted and cooled
  • 1/3 cup (2 1/2oz/75g) sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 2 cups (10oz/300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/3 cup (320ml) milk
  • 1/4 cup ( 2oz/60g) butter melted
  • 1/2 cup (4oz/120g) sugar
  • 2 tablespoons cinnamon
  • 1/2 cup (3oz/90g) chocolate chopped
  • 2 tablespoons cream
  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 1/4 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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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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Write a Comment and Review

  1. Monica madan on August 18, 2019 at 11:05 pm

    Hi my dear bold teacher. Any substitute for eggs here?

    • Gemma Stafford on August 19, 2019 at 12:07 pm

      Ugh Monica please be patient with me on this. I have it on my list for this week to crack an egg free churro/profiterole recipe.

      We have had loads of requests and I hope I will have a solution for you soon.


  2. Tahira Akhtar on June 16, 2019 at 11:38 am

    These never worked for me what did i do wrong? Mine turned out really doughy and thick not at all fluffy like cake or light
    Did i mix it too much? or is it to do with my ingredients or flour?
    Hope you can help really want to use this recipe

    • Gemma Stafford on June 17, 2019 at 9:43 am

      Hi Tahira! Thanks for letting me know. It sounds like it was a bit too wet! Flour in different places absorbs liquid in different ways, depending on where, when and how it is milled, and the type of wheat too! Gemma 😊

      • Tahira Akhtar on June 17, 2019 at 11:47 am

        Thank you how would I know how much liquid to add? Or should I try cooking it for longer? Thanks again

        • Gemma Stafford on June 17, 2019 at 5:33 pm

          Add your liquid a little bit at a time, until it reaches the same consistency as mine. Temperature and humidity are also factors that will affect your dough. So you do need to rely on your senses here, not just the measurements per se. Hope this helps

  3. Saman Jawad on May 17, 2019 at 7:31 am

    I finally made the Churro donuts and they were a big hit with my kids ..I used homemade butter ..they turned out perfect..Thank You Gemma for giving me the confidence to bake with your guidance and personal touch..God bless you 💕

    • Gemma Stafford on May 17, 2019 at 11:18 am

      Hi Saman,
      that is so nice to hear, thank you for letting me know, and for this lovely review,
      Gemma 🙂

  4. Gracie08 on April 24, 2019 at 11:44 am

    I just got my donut pan yesterday so this is the first one I made. I liked the taste and will be trying other ones as the weeks past. I didn’t dip them in butter before dipping them into the sugar and cinnamon. I figured there was enough butter in the recipe so I just dipped them in the mixture after I took them out of the pan.

    • Gemma Stafford on April 25, 2019 at 2:27 am

      Hi Gracie,
      thank you for letting us know about this. The purpose of the butter is to get the sugar and cinnamon to stick, but if it works for you, that is what matters most. I hope you enjoy experimenting with your pan, it is fun to make your own,
      Gemma 🙂

      • Gracie08 on April 26, 2019 at 4:39 pm

        Always looking for new things to try. Today I made Macadamia Nut Cookies with Dark Chocolate.

        • Gemma Stafford on April 27, 2019 at 8:36 am

          All I can say Gracie is YUMMY,
          Gemma 🙂

  5. Liza Sklar on April 15, 2019 at 3:47 am

    Good morning! I am trying to find a donut recipe that will not come out crumb-y like cake mix. I hope this is it. But can you tell me what to do to make the batter chocolate?

    • Gemma Stafford on April 15, 2019 at 11:40 am

      Hi, for this i might suggest adding in 1/4 cup of cocoa powder. It might make them slightly more dense but they will have a lovely flavor.

  6. Kiran on December 12, 2018 at 8:54 am

    Hi Gemma.Is it possible to write or mention at the end of the recipes what one can use instead of eggs?

    • Gemma Stafford on December 12, 2018 at 12:25 pm

      Hi there, here is my egg stub. chart – i hope this helps!

      • Miranda Rumley on May 28, 2019 at 4:25 pm

        Hi Gemma. Can I substitute with Gfree flour?

        • Gemma Stafford on May 29, 2019 at 9:35 am

          You can miranda but just note you might get slightly different results than I did. I suggest using a good gluten free all purpose.


  7. nancy slusser on October 27, 2018 at 1:20 pm

    I would like you to have closed captioning on all recipe demos. Please

    • Gemma Stafford on October 27, 2018 at 3:09 pm

      Hi Nancy,

      Closed captioning can be found on nearly all of my videos. Play the video and look in the right hand corner for a CC icon. You can also watch in different languages.


  8. K Paden on October 18, 2018 at 10:40 am

    It would seem easier, more cost efficient and more waste efficient to just buy the doughnut pan. The foil seems very futzy

    • Gemma Stafford on October 19, 2018 at 3:30 am

      Hi there,
      Yes, and if you can get it then that is certainly the easier option. Our audience is world wide, and not everything we get here in the Us and in Europe is generally available in other places. The internet crosses borders in a way that goods do not!
      Thank you for being in touch,
      Gemma 🙂

  9. Kam Tsui on October 11, 2018 at 9:27 am

    Hi Gemma, does it matter which milk to use? whole milk? 2%? fat free? almond milk? thank you.

    • Gemma Stafford on October 13, 2018 at 3:06 pm

      Any milk will work fine for this recipe. I hope you enjoy! 🙂

  10. Cindy on September 9, 2018 at 10:25 pm

    hi Gemma,
    is it possible to store these for a few days in the fridge if we are baking in advance? or do we need to eat it straight away because the texture might be weird after storing for a day?

    Thank you,

    • Gemma Stafford on September 10, 2018 at 3:54 am

      Hi Cindy,
      All baked goods are best eaten fresh. This is a cake type batter, and would work best if frozen until required, then refreshed in a hot oven before finishing with the sugar and eating. If you wrap them well, and keep in the coldest part of the fridge they will hold reasonably well for a few days, then refresh in the oven and finish.
      I hope this is of help,
      Gemma 🙂

  11. Pinky on August 7, 2018 at 5:24 am

    Gemma I want vegen or eggless reciepe in churro cookies desserts….I think u can mention vegen or eggless recipe in all the reciepe so that we can try ur reciepe…As we r vegetrain n vegen…Plz…

  12. GigieSamson on August 5, 2018 at 9:00 pm

    Hi Gemma, I want to know what type of cream should I use for the chocolate sauce?

    Thank you.

    • Gemma Stafford on August 6, 2018 at 3:21 am

      Hi Gigie,
      Actually for this sauce it does not matter so much. This is a bit like a ganache, and you can make this with milk and butter too like this:
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      This will work well too for this recipe.
      Thank you for this question,
      Gemma 🙂

  13. Susannah on June 2, 2018 at 10:45 am

    Made these yesterday but noticed an error in the weight measurement. 2 cups of flour is closer to 10 oz than 5oz! I started with 5 oz and thought something was definitely not right. Added another cup of flour and they turned out delicious! We really liked the eggy, firmer texture.

    • Gemma Stafford on June 3, 2018 at 5:02 am

      Susannah, thank you for pointing this out, AHHH! sorry, the weight in grams is correct, I will correct the ozs now. I am surprised it was not noticed before, better late than never!
      Gemma 🙂

  14. sofia on April 14, 2018 at 4:59 am

    I wanted to make oreo churro donuts instead , what could I substitue for crushed oreos in the recipe ? or how much crushed oreo powder could i add that wont mess up the consistency of the donuts ?
    Thank you !

    • Gemma Stafford on April 15, 2018 at 4:14 am

      Hi Sofia,
      I would need to try this, and I really cannot get to it right now.
      However, it depends on the result you want. you can blitz the oreo cookies, minus the filling, and replace some of the flour with this, but not too much, as it has different properties. Perhaps 2ozs of ground oreo, to replace 1/2 oz of sugar, plus 1/2 oz of flour. Then you may need to adjust the liquids. This will be an experiment, but it is worth a shot!
      Gemma 🙂

  15. Jeni on February 25, 2018 at 12:08 pm

    These were good and loads of fun to make with the kiddo’s. I can’t wait to try your glazed, yeast dough donuts for a more traditional donut. We will make them next weekend. Thanks for sharing your talent, Gemma. I have the most fun with your recipes and your site. You are always my go-to. My Little’s are becoming quite the bakers too. They always ask if we can bake “Gemma’s” recipes. Teehee 😜❤️

    • Gemma Stafford on February 26, 2018 at 6:46 am

      Hi Jeni,
      This is really the point of bringing kids into the kitchen. It occupies them, it is a mindful activity, there is a reward which has been earned, they get to share and be proud.
      Then, when they get older, they will not starve, win win I say.
      Keep at it, you are doing great,
      Gemma 🙂

  16. Aisha A on January 3, 2018 at 9:45 pm

    Hello, I made this recipe yesterday and followed each and every step CAREFULLY with accurate measurements and it turned up HORRIBLE!!!…SAD part is it turned out more rubbery !!!!
    I have made other recipes on your website like the chocolate doughnut cake and it turned out perfect…I also tried to add more flour on this churro recipe thinking maybe it was lacking flour and still no luck!!!!
    Is there something I’m missing or what?
    Please reply and leave me your feedback.

    • Gemma Stafford on January 4, 2018 at 4:03 am

      Hi Aisha,
      I have no idea what went wrong, but clearly something did! This type of batter is a bit like a waffle batter, it bakes well in small amounts, like a churro, or donut, in a hot oven. When did you try adding the extra flour? I am mystified!
      Gemma 🙂

  17. Rae on October 14, 2017 at 5:00 am

    hi Gemma you are so cool! I want to bake just like you 😉

    • Gemma Stafford on October 16, 2017 at 3:51 am

      Hi Rae,
      thank you, that is very kind,
      Gemma 🙂

    • Amanda on December 14, 2017 at 4:39 am

      Can you make the donut dough/batter ahead of time and save for a few hours? I’d love to make these for a party to be fresh out of the oven for dessert, but don’t want to be mixing in front of the guests.

      • Gemma Stafford on December 14, 2017 at 5:31 am

        Hi Amanda,
        The best thing for you to do is to prepare, bake, and refresh just before serving. That is return to a hot oven to crisp up.
        Do a little test run of this recipe too, that will teach you a lot,
        Gemma 🙂

  18. Shruthi Achut on October 10, 2017 at 11:01 pm

    Hi Gemma, greetings ! 🙂
    I have a question. Could you please tell me how to make a vegan pastry cream ? They would really go so well with baked doughnuts.
    That would be a great help.
    Thanks and love,

    • Gemma Stafford on October 11, 2017 at 1:37 am

      Hi Shruthi,
      There are a number of vegan pastry cream recipes online. All of these involve flour/cornflour, sugar,vegan milk, and a vegan butter. I am not convinced by this! I have not tried it, but these must be a difference! What this sounds like is a bechamel sauce, or a white sauce, which is sweetened. It cannot be a custard.
      I will try it when I get a moment, but you can too. If you do you can let us know how it worked for you,
      Gemma 🙂

      • Shruthi Achut on October 11, 2017 at 4:12 am

        Hi again.
        Thank you for the reply.
        I had tried but it did not work for me. Like you said, its not a custard. It was more like a pudding. I did not like the taste too. I prefer the traditional way, with eggs. I will be making a large batch of doughnuts this Friday for a party, and I want to make it egg free. That way everybody will be able to eat it.
        Could I use a custard powder or something ? The one that is usually available in grocery stores.. ?
        Thanks again

        • Gemma Stafford on October 12, 2017 at 4:40 am

          Hi Shruthi,
          Yes, if that suits you, a powdered custard will work for you. Usually it has dried egg though, so you will need to check the label. I suppose there are flavors you can add to other fillings, like chocolate pudding type thing, but I have not really though about this!
          Gemma 🙂

          • Shruthi Achut on October 12, 2017 at 9:39 am

            Thank you Gemma :). I will try out a small batch first. I did check up on the labels on some of the locally available custard brands. They are using a chemical egg yolk substitute. Not a real egg yolk but a chemical alternative. I’m a bit skeptical about using synthetic stuff. Could I maybe use a flax egg or something ? Or flaxseed gell ?

            • Gemma Stafford on October 13, 2017 at 3:30 am

              Hi shruthi,
              I think you could use the ‘flour’ one, and add flavoring. if you use cornstarch/cornflour you will have a smooth pudding type finish, and it will take a chocolate flavor, cocoa/coffee etc. ( this is what I mean. Try it in these portions, then you will know,
              Gemma 🙂

  19. Sam on September 30, 2017 at 9:52 am

    These look lovely, Gemma. I need to try this out.

    So you asked about all time favorite dessert. Mine would be Belgian waffles – real ones. I had the real thing in Brugge, Belgium and it was a waffle on an entirely new level. With the Belgian chocolate sauce on top, I could eat a dozen of them.

    I have tried to imitate the recipe with no luck. Have you ever had real Belgian waffles? If so.. do you have a recipe?

    • Gemma Stafford on September 30, 2017 at 9:15 pm

      I LOVE Belgian waffles. The real ones with the pearl sugar. So the trick isn’t the recipe as it is as much the machine. Those waffles machine are industrial and made specially for making those waffles.

      Sucks, I know!

  20. Lucia on August 20, 2017 at 3:30 pm

    Help! My batter/dough didn’t bake properly. There is no crumb. It is dense and similar to the interior of a dense popover. Any suggestions? Thank you!

    Love your site and videos.

    • Gemma Stafford on August 21, 2017 at 1:49 am

      Hi Lucia,
      It sounds like it was a bit too wet! Flour in different places absorbs liquid in different ways, depending on where, when and how it is milled, and the type of wheat too! Did the dough pipe for you? Go back to the video and take a look again, this may tell you,
      Gemma 🙂

  21. Lola Queen on July 21, 2017 at 1:30 am

    I asked you on your youtube vid if I could do it in a cupcake form but I wanted to make more of them by doubling the measurements but I only have 1 cupcake pan so what should I do? HELP NEEDED!!

    • Gemma Stafford on July 21, 2017 at 2:06 am

      Hi there,
      Yes, you certainly can.
      these will bake quickly, so you can do them in batches if you like. When I was a child we used to lay out cupcake liners on a flat tray, and fill them carefully 3/4 full, and bake like that. The shape may go a little off, but not much. Try it! It will be ok too to have the other batches ready to pop into the tray when it comes out from the oven.
      Do a small experiment ahead of your big baking day,
      Gemma 🙂

  22. Beth Nguyen on July 10, 2017 at 8:03 pm

    I’m from Vietnam (so maybe my English are a little bad, but I still can talk with you). I’m your big fan! All off your recipes are great, and I’m always glad to see your new videos. I’ve tried this recipe, it tastes so good! Thanks for posting!
    P.s. Your new recipes is to make pretzels, but I remember that you’ve had one before?

    • Gemma Stafford on July 11, 2017 at 2:22 am

      Hi Beth,
      I am happy that you are with us in Vietnam, such a beautiful place and people, I hope i will visit one day.
      Thank you for your kind words. Yes, you are right, I did make pretzels before. They were a different dough, a fermented, no knead dough, which is not enriched, and is really worth a try too. You can try both of these and decide which one you love the most. Thank oyu for being in touch,
      Gemma 🙂

      • Beth Nguyen on July 11, 2017 at 11:44 pm

        Hi Gemma,
        Thanks for replying! I hope you’ll visit my country soon! If you visit Vietnam, you should go to Hanoi . There are a lot of concerts and places to visit here. Vietnamese cuisine is good, but most of them are salty.
        Have a good day!

        • Gemma Stafford on July 12, 2017 at 1:37 am

          Thank you Beth, I would love to visit, it would be such a treat,
          Gemma 🙂

  23. Eiman on July 9, 2017 at 1:15 pm

    Hey gemma do u think its okay to use milk chocolate instead of dark


    • Gemma Stafford on July 10, 2017 at 6:40 am

      Hi there,
      Milk chocolate is more difficult to handle than dark. it tends to ‘seize’ when heated. It is possible to use it but it needs to be handled carefully and the flavor will not be as good,
      Gemma 🙂

  24. Nighat on July 6, 2017 at 1:39 pm

    Hi gemma love your recipes so do my 6, 5 and 3 year old. My 3 year old always say put gemma on lol. Quick question does this recipe make 12 mini donuts or large? Thanks x

    • Gemma Stafford on July 8, 2017 at 3:03 am

      I’m delighted to hear that. they are find of mini. I would say each child will eat 2 each 🙂

  25. Eiman on July 5, 2017 at 7:49 am

    Just wanna say you’ve got yourself an African fan from Sudan??????

    • Gemma Stafford on July 5, 2017 at 10:07 am

      Hi Eiman,

      Thank you so much for being a apart of the community :).


  26. Eiman on July 5, 2017 at 7:45 am

    Hey gemma
    What kind of chocolate are you sopost to use for the chocolate sauce,

    PS when what kind I meant what chocolate as in milk chocolate,dark chocolate, etc…

    • Gemma Stafford on July 5, 2017 at 10:21 am

      Hi Eiman,

      dark chocolate is best and it has a rich balance that will work well with the sweetness of the churros 🙂

  27. 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.

    • 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. 🙂

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

    Can i please know what can k replacefor eggs please

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

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

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

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

    • 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. 🙂

  30. 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

    • 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 🙂

  31. 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.


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

      Hi Janice,
      This is more like a donut really, with churro flavor.
      ( here is a recipe for a more traditional but baked churros, for a more authentic feel. hope you enjoy these,
      Gemma 🙂

  32. 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 !

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

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

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

    These are my new favorite!

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

      Great, I am happy to hear this,
      Gemma 🙂

  34. ChefAnne 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 ?

    • 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 🙂

  35. 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?

    • 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 🙂

  36. 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

    • 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 🙂

  37. 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?

    • 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 🙂

  38. 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 ?

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

      Hi Anushka,
      ( 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 🙂

  39. 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

  40. 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!

    • 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 🙂

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

    have to try these,look so yummy

  42. 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.

  43. 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 ???

    • 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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