Breads & Doughs

Homemade Baked Churros

4.44 from 235 votes
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Homemade Churros (Baked, not Fried)

Hi Bold Bakers!

Are Baked Churros better than fried ones? I’ll show you how to make Homemade Baked Churros and you can find out for yourself. Plus, learn how to make a gorgeous Hot Chocolate to go along with them. So let’s get baking!

How to Make Homemade Baked Churros

Making Homemade Baked Churros is so much easier than you might think. No need to heat up a big pan of messy oil, because this churro dough comes together super easily in a small saucepot on the stove and is then baked off like a sheet of cookies.

Similar to making my Choux Pastry, this dough starts by combining water, sugar, and butter in a pot. Once that has melted together you add in flour, which will form the mixture into a doughy paste. At this point, you add in your eggs, and the trick here is to mix in the eggs over low heat with a wooden spoon.

At first, the dough might look as if it has separated, but give it time and the eggs will mix into the dough, leaving you with a thick pipe-able churro batter.

Can You Substitute the Eggs?

Eggs are a key ingredient in this recipe as they help to bind the dough while adding texture and richness. For this reason, eggs cannot be swapped for anything else in this recipe.

What if I Don’t Have a Piping Bag?

Piping the Homemade Churros might sound intimidating but it’s actually super simple. The dough will be loose enough to scoop into your piping bag fitted with a star tip. By applying just a bit of pressure to the piping bag you can smoothly pipe the churros into 3-4 inch strips. They will bake up looking super professional!

If you’ve never used a piping bag before, this is actually a great place to start, as the dough will do most of the work. If you do not have a piping bag you can always use a large plastic bag with the corner snipped off. This will not create the ridges like the star tip will, but will allow you to pipe nice even strips.

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How to Serve Homemade Baked Churros

After the churros have been baked, I toss them in the cinnamon-sugar mixture while still warm. This helps the sugar coating adhere to the churros and almost melt into them. I love to serve these fresh out of the oven with this Hot Chocolate — it’s a classic pairing.

A close up of the cinnamon-sugar texture on my Homemade Churros, which are bake churros, not fried.

How to Store Baked Churros

Leftover churros can be stored in an airtight container at room temperature for 2-3 days. That said they are best when freshly baked and warm!

Get More Baked, Not Fried, Recipes!

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Watch The Recipe Video!

Gemma's Homemade Baked Churros Recipe

4.44 from 235 votes
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Author: Gemma Stafford/Gemma's Bigger Bolder Baking
Servings: 30
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Author: Gemma Stafford/Gemma's Bigger Bolder Baking
Servings: 30

Ingredients

  • 1 cup (8oz/225g) water
  • ½ cup (4oz/113g) butter
  • ½ tsp vanilla extract
  • 2 tablespoons brown sugar (white if you don’t have brown)
  • ¼ tsp salt
  • 1 cup (5oz/143g) plain flour/ all purpose flour
  • 3 eggs , at room temperature
  • For coating:
  • ¼ cups (4oz/113g) sugar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • Hot Chocolate
  • http://thenoshery.com/spanish-hot-cho...
  • Hot Chocolate
  • 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
  • 2 ½ cups (20oz/570ml) milk
  • ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
  • ¼ teaspoon vanilla

Instructions

  • Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
  • In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
  • Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set aside.
  • In a jug, combine eggs and vanilla and whisk together.
  • Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
  • Continue adding your eggs until combined
  • Transfer your dough to a piping bag fitted with a star nozzle.
  • Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
  • Leave about 2 inches of space between the churros.
  • Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
  • Combine sugar, cinnamon and salt in a ziplock baggie.
  • Take the churros straight from the oven and toss them in the Roll churros in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
  • Enjoy your homemade churros with my decadent and thick hot chocolate
  • For the Hot Chocolate:
  • In a large heavy saucepan heat the milk until to a simmer.
  • Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
  • Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
  • Cook over medium heat, whisking constantly until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
  • Remove chocolate from heat and stir in vanilla.
  • Serve in large cups with churros.

 

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Comments & Reviews

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Abby Klopfenstein
Guest
Abby Klopfenstein
12 days ago

I helped my daughter make these for her Spanish class for extra credit. I’m not sure what went won’t but the butter was oozing out of them as they believe, they didn’t get airy, but dense. I flipped then over after 25 min to crisp the other side… probably another 15-20 min until they were browned. The coating was very salty which didn’t seem right. Any suggestions? Disappointed with the outcome.

Gloria Gettaburg
Guest
Gloria Gettaburg
27 days ago

Hi Gemma 🙂
These turned out pretty good but maybe a little too eggy ? I made sure that the dough had cooled a little bit before I mixed in the eggs. Any tips on how to improve ? Should I add two eggs instead of three ?
Thanks for this amazing recipe!! Felt so much healthier eating them 😍

Michelle
Guest
Michelle
1 month ago

I loved the recipe. They tasted good but were a bit dense, they didn’t look all light and fluffy inside. I was wondering where I may have gone wrong? Or if anyone else had a similar problem? I used a 1M tip.

boerumama
Guest
boerumama
1 month ago

how far in advance can i make these? in the morning for dinner? or only immediately before serving? thanks.

Emily
Guest
Emily
1 month ago

Can these be made into balls rather than sticks?

Chanelle
Guest
Chanelle
1 month ago

Hey Gemma! this recipe looks awesome…
Will these work with milk chocolate chips in?
Looking forward to your reply 🙂

Grace
Guest
Grace
2 months ago

SO good! I have made these twice now and they’re so easy to make. I don’t even make the chocolate sauce because they are amazing on their own with a cup of coffee! Next time I’ll have to try the chocolate though 🙂

Geeta
Guest
Geeta
2 months ago

This recipe was spot on. I made it with the kids and they enjoyed every element-especially the final result, with and without chocolate. I might try it with a little less butter next time to see if it’s any different.
I totally recommend people have a go. Thanks Gemma

Donna
Guest
Donna
4 months ago

Can mixture be kerosene in freezer and if so for how long

Ryan
Guest
Ryan
4 months ago

Hi Gemma! Has anyone tried to make these in an air fryer? In theory, it might liken them to the crispy fried versions.

Thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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