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Homemade Churros (Baked, not Fried)

Homemade Baked Churros

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My Homemade Baked Churros recipe just might be better than fried — you be the judge!


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 sauce pot 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 out 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.

Churros, Baked, Homemade, Gemma Stafford, Bigger Bolder Baking, Recipes

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!

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4.47 from 185 votes
Homemade Churros (Baked, not Fried)
Homemade Baked Churros Recipe
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!

Course: Dessert
Cuisine: Mexican
Servings: 30
Author: Gemma Stafford/Gemma's Bigger Bolder Baking
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
  1. 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.

  2. 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.
  3. 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.
  4. In a jug, combine eggs and vanilla and whisk together.
  5. 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.
  6. Continue adding your eggs until combined
  7. Transfer your dough to a piping bag fitted with a star nozzle.
  8. 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.
  9. Leave about 2 inches of space between the churros.
  10. 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.
  11. Combine sugar, cinnamon and salt in a ziplock baggie.
  12. 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.
  13. Enjoy your homemade churros with my decadent and thick hot chocolate
  14. For the Hot Chocolate:
  15. In a large heavy saucepan heat the milk until to a simmer.
  16. Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
  17. Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
  18. Cook over medium heat, whisking constantly until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
  19. Remove chocolate from heat and stir in vanilla.
  20. Serve in large cups with churros.

 

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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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550 Comments

Write a Comment and Review

  1. Amelia on May 18, 2019 at 1:26 pm

    Hey Gemma !!! Just wanted to say, this recipe is different to the traditional Andalusian churro but I must admit I almost loved it more! So delicious wow

    • Gemma Stafford on May 19, 2019 at 2:26 am

      Hi Amelia,
      yes, it is different, but I am delighted you like it, especially as you know your churros!
      Gemma <3

  2. apeylew on May 5, 2019 at 6:24 pm

    These are Delicious! Thank you so much for the recipe. The only trouble I had was piping them. I plan to buy a bigger star tip just to make these yummy treats!

    • Gemma Stafford on May 6, 2019 at 5:38 am

      Yea! I am delighted to hear this, thank you for letting us know,
      Gemma 🙂

  3. venus5psyche on April 16, 2019 at 12:35 pm

    Hi Gemma,

    Thanks for the recipe. I made your recipe but it wasn’t as crispy as the fried churros. Is that normal? Can I use the same recipe for making eclairs or profiteroles?

    • Gemma Stafford on April 16, 2019 at 1:48 pm

      Hi, yes they might not be quite as crispy and yes that’s a great idea!

  4. Minahil on April 7, 2019 at 12:12 am

    Hey Gemma! I made this recipe but I had a problem. When I added the flour into the eater, butter & sugar, it didn’t turn to a dough. It remained a liquid! I panicked and didn’t know what to do so I ended up adding about 2 more cups. It was still a very sticky dough and adding eggs made it more sticky. I refrigerated it for some time and then piped churros. It turned out delicious but the colour from the inside was kind of brown as if it was made from whole wheat although it wasn’t. I followed the recipe exactly and I dont know what went wrong. It tasted delicious but I want to know what might have gone wrong. Any idea???
    -minahil🙂

    • Gemma Stafford on April 7, 2019 at 1:59 am

      Hi Minahil,
      Something did go wrong for sure! I am sorry to hear this, this is a great technique to have as it is basically a pate choux/choux pastry.
      You did not tell me how you measured your ingredients. That will be really important to this recipe. I cannot figure this out until I have this information. I think you started with too much water, two cups extra flour would swamp the 1 cup of water in the recipe.
      Do let me know,
      Gemma 🙂

      • xxxx on May 4, 2019 at 8:57 pm

        Hi everyone,
        My wife and I had the same problem with the runny dough on our first batch. On the two batch we only used one egg and it came out more like her video. Have a great day.
        -Allen

        • Gemma Stafford on May 5, 2019 at 3:38 am

          Thank you Allen, this may be down to the type of flour where you are. I am delighted you resolved it for you, and thank you for passing this on,
          Gemma <3

  5. Aimee Derichsweiler on March 11, 2019 at 10:50 pm

    Hi Gemma. First let me say your site is one of my absolute favorite go to websites!! I just had a question about the Churros. Can I fill them with pie filling after their baked? What utensil would I put the filling in? I know people use different ones so I was wondering what you would suggest. Thank you for all your great help! Keep your great gluten free videos and recipes coming!

    • Gemma Stafford on March 12, 2019 at 2:10 am

      Hi Aimee,
      Ah! I do not generally fill this type of bake. If you have a good hollow center, then you can fill it with dulce de leche, or a custard. You would use a piping bag with a long narrow nozzle. I like these unfilled though with a dipping chocolate sauce/hot chocolate.
      Choux pastry, which is a similar thing, is easier to fill, as in eclairs/choux buns. (https://www.biggerbolderbaking.com/homemade-cream-puffs/).
      I hope this helps,
      Gemma 🙂

      • Aimee Derichsweiler on March 12, 2019 at 1:52 pm

        Alrighty! I will do that instead. Thank you so much!

  6. Michelle on March 8, 2019 at 5:24 pm

    Hi Gemma,
    Love the idea, I tried it and my churros became eclairs… Honestly not the worst thing to happen but what’s going on here and how can I make them work the way they’re supposed to?
    Thanks! Keep up the great recipes 🙂

    • Gemma Stafford on March 11, 2019 at 8:51 pm

      Hi Michelle,

      Yes the dough is incredibly similar. When you fry them and then dust in cinnamon sugar you don’t notice it as much as when you bake them 🙂

      Gemma.

  7. Lorefe on March 5, 2019 at 3:13 am

    I’ve see this recipe and I look for it to make….and I’m planning to add this in my business…

    • Gemma Stafford on March 5, 2019 at 12:19 pm

      I’m delighted to hear that!

  8. Ruby on February 23, 2019 at 9:47 am

    Hi! Can I cook this in waffle maker instead of oven?

    • Gemma Stafford on February 23, 2019 at 8:54 pm

      yes I supposed so. I haven’t tried it but I’d say its nice. Put the cinnamon sugar on before waffling 🙂

      • Ruby on February 24, 2019 at 8:01 am

        Thanks! I did it abs turned out realy good. I’ll post the picture.

        • Gemma Stafford on February 25, 2019 at 4:12 pm

          YAY, i can’t wait to see!

  9. Reanne on February 11, 2019 at 7:01 am

    hello! I will bake this tomorrow for our product testing in school the next day. can i bake it beforehand and heat it by frying?

    • Gemma Stafford on February 12, 2019 at 9:48 am

      Hi yes, these can be made ahead. To re-eat i would use a low oven.

  10. Sahar on February 7, 2019 at 3:13 am

    Hey Gemma! 😀 the outcome of the Churros look amazing and I can’t wait to make them. Although I’m planning on making these for an outdoor event which would last majority of the day and I’m afraid the Churros might get soggy and wilt, is that a possibility? If so, do u have any tips on preventing that from happening?

    • Gemma Stafford on February 8, 2019 at 3:19 am

      Hi Sahar,
      You are right, this type of pastry is best eaten as it is baked. The only way to refresh these is to pop back into a hot oven. Churros are a Mexican/south American/Spanish street food, more or less. They are generally fried, sugared and served. They are not meant to be kept for any time.
      Not too sure how you would manage this, perhaps not the best one for the purpose,
      Gemma 🙂

  11. Atalia94 on February 4, 2019 at 5:53 pm

    Hi Gemma, I am from Malaysia. Thanks for putting such effort with your awesome recipes 💕 I made churros last night, but my choux was so wet. Then I just proceed to bake it thinking that’s normal. When in the oven the butter was coming from the choux non-stop till the end. In your recipe, when you use butter, did you mean Pure Butter?

    • Gemma Stafford on February 5, 2019 at 4:11 pm

      Hi there, that sounds odd! Yes i just used generic butter.

  12. maria on January 19, 2019 at 5:30 pm

    Hi Gemma, Can I use bread flour instead of all purpose flour?

    • Gemma Stafford on January 19, 2019 at 7:39 pm

      Hi, i would suggest you stick to all purpose for this one. Enjoy!

  13. TONYA on December 20, 2018 at 1:08 pm

    I plan to make these because we love them from the mexican restaurant we frequent. But theirs are filled with some kind of fruit jam? but it seems thicker than store bought jelly. Would these baked ones hold up to pushing a skewer thru them to make a hole in order to “pipe” some filling in them? and any recommendations on a type of filling that would be good? thanks.

    • Gemma Stafford on December 21, 2018 at 7:42 pm

      Yes these would be great filled with jam, chocolate sauce or whipped cream! Enjoy!

  14. Shie on December 10, 2018 at 5:12 pm

    Hi Gemma!
    Can I keep the choux pastry in fridge and bake it the next day?

    • Gemma Stafford on December 11, 2018 at 5:11 pm

      Hi there, yes you can, great idea! Enjoy!

  15. eve on December 2, 2018 at 9:42 pm

    hi Gemma,

    what’s the size of the star nozzle? i tried once but the nozzle is too tiny. thanks.

    • Gemma Stafford on December 3, 2018 at 2:00 am

      Hi Eve,
      I think mine is a size 9, the largest one I have. If you do not have the right one just cut the pastry bag to size and use it without the nozzle, that works too.
      Happy baking,
      Gemma 🙂

  16. Payalkhanna on October 6, 2018 at 7:31 pm

    Hi dear just love the way u bake and I myself try to bake the products rather frying as in India people prefer more of a eggless products so if u can put the substitutes of eggs with recipes it will be great.

    Thx
    Lot of love

    • Gemma Stafford on October 8, 2018 at 5:44 am

      Hi there,
      Yes, I hear you! We are trying to do this now where appropriate.
      Some recipes do not lend themselves to egg substitution, though when fried, churros traditionally would not have eggs. It is the baking which changes that.
      Use too the egg substitute chart here (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/). There is no general rule, it is recipe dependent.
      Thank you for being in touch,
      Gemma 🙂

  17. Jasmeet kaur on October 4, 2018 at 11:17 pm

    Hi gemma i like ur Recipe tooo much i will try soooooon thanks for such a good dessert

    • Gemma Stafford on October 5, 2018 at 1:23 am

      Hi there,
      Thank you, that is good to hear,
      Gemma 🙂

  18. Roger on September 18, 2018 at 2:45 am

    Hi Gemma! These look amazing and I’m planning to make them for a movie night with friends next week. A few questions: You use milk and dark chocolate in the video, but your written recipe only lists dark chocolate? And also what is the texture of these churros like? Are they crunchy or soft?
    Thanks

    • Gemma Stafford on September 18, 2018 at 4:07 pm

      You can use whatever chocolate you like, I prefer a semi-sweet chocolate. The texture is light, crunchy on the outside and fluffy on the inside, just like a churro 🙂 Enjoy!

      • Roger on September 18, 2018 at 4:28 pm

        Thanks! So 180g of chocolate is all you need? I’ll let you know how they go^^

        • Gemma Stafford on September 19, 2018 at 7:42 am

          Hi Roger,
          Yes, do let us see the results,
          Gemma 🙂

  19. MaazShaikh on August 24, 2018 at 1:05 am

    heyy gemma
    how many churros can be made in one slot of the measurements in this recipe and if i want to make around 10 what will be the measurements with regards to the churro making

    • Gemma Stafford on August 24, 2018 at 5:16 am

      Hi there,
      At the top of the recipe it tells you 30 churros fr this recipe. This depends on the size of course. You can cut this recipe in 1/2 easily enough to be sure you have enough. When dividing a recipe, or multiplying it, write it out first, and change every ingredient, to be safe.
      I hope this is of help to you,
      Gemma 🙂

  20. fatimaomer on August 20, 2018 at 9:11 am

    Hi! I was just wondering of i can use vegetable oil as a substitute for butter?

    • Gemma Stafford on August 21, 2018 at 7:47 am

      Hi there,
      I think you could! The issue may be that you should use a little less oil than you would butter. I would say 3ozs/90g or so.
      I have not tried this, so you will be experimenting, however it should be ok. follow the steps, and let us know.
      Gemma 🙂

  21. Alison on August 18, 2018 at 11:24 am

    Hey I have made these before and they were amazing! I was just wondering if I could make them with gluten free flour instead? Thanks

    • Gemma Stafford on August 18, 2018 at 3:20 pm

      Thanks so much! I’m delighted you like this recipe :). Yes you can try it with an all purpose gluten free flour but not a nut flour.

      Best,
      Gemma.

  22. Nina on August 15, 2018 at 3:48 pm

    Hi Gemma! Made these today and they were fab! So easy and delicious. Can I freeze them and defrost when needed? Do they freeze well?

    • Gemma Stafford on August 16, 2018 at 3:15 am

      Hi Nina,
      I am not too sure about that! I suspect the will freeze well, but I think they would need to be refreshed in a hot oven for best results.
      I am delighted you tried, and liked, this recipe,
      Gemma 🙂

  23. Amy on July 27, 2018 at 2:12 am

    Hi I just made these, and they turned out great! They are crunchy on the outside and airy on the inside. Although I recommend putting less salt into the coating as mine were a little bit salty… Anyway, I followed the recipe exactly and they turned out perfectly!

    • Gemma Stafford on July 28, 2018 at 11:09 am

      Hi Amy,
      thank you for this lovely review. salt is definitely a choice. You clearly managed this recipe very well, good for you,
      Gemma 🙂

  24. Madison Hsieh on July 24, 2018 at 8:41 pm

    This was a great recipe. I’ve never made churros before and this recipe made it really easy to follow along with the recipe. The only thing is I tried heating them back up when they were finished and they didn’t heat up well. So I will be making these for a bigger group next time.

    • Gemma Stafford on July 25, 2018 at 4:06 pm

      I’m thrilled to hear that, Madison. Thanks for letting me know 🙂

      Best,
      Gemma.

  25. Taliel on July 22, 2018 at 4:28 am

    Is it also possible to substitute cornstarch with something else in the hot chocolate?

    • Gemma Stafford on July 22, 2018 at 3:16 pm

      Arrowroot is another substitute. Otherwise leave it out and it will still thicken 🙂

      Best,
      Gemma.

  26. Taliel on July 22, 2018 at 4:15 am

    Hi Gemma,
    I wanted to ask if you can make these a couple of hours in advance and if so how could i keep them fresh?
    Thanks!

    • Gemma Stafford on July 22, 2018 at 3:17 pm

      Yes, make them up to 8 hours in advance. Store them in an airtight container 🙂

      Gemma.

  27. Jey on June 16, 2018 at 7:19 am

    Dear Gemma,
    I have few questions.
    Can whole wheat flour be used instead of all Purpose flour?
    what is the oven temperature to be kept while baking?
    And should both the rods be non heat mode?
    With these cleared…l hope to share my churros pic too soon ..
    Thank you

    • Gemma Stafford on June 17, 2018 at 3:19 am

      Hi Jey,
      NO! This recipe will not be good with whole wheat flour, I am sorry.
      I cannot help with the operation of your oven. The instruction book which comes with this appliance will tell you how to operate it for any function. These ovens come in various forms, there is no one way,
      Gemma 🙂

  28. Natasha on June 9, 2018 at 4:06 am

    Hi, I wanted to ask can I fry this dough instead of baking it?

    • Gemma Stafford on June 10, 2018 at 3:59 am

      Hi Natasha,
      In theory yes, but churro which are fried do not generally contain eggs. Google this, it is a simple batter, butter/oil, water, sugar, flour.
      I hope this is of help,
      Gemma 🙂

  29. Caitlin on June 7, 2018 at 2:13 pm

    Hi,
    Just wondering the length of the churro.

    Thanks adios

    • Gemma Stafford on June 7, 2018 at 5:18 pm

      Hello! Great question, the churros are around 3 1/2 inches long. Enjoy!

      • Aamenahsajid on June 9, 2018 at 2:38 pm

        Can we fry this churros?

        • Gemma Stafford on June 10, 2018 at 3:00 am

          Hi there,
          Generally churros which are fried do not contain egg. It is a different recipe. My recipe is a bit like a choux pastry, fried churros are a simple batter, using butter/oil, sugar, water, flour. Google this,
          Gemma 🙂

  30. Caitlin on June 7, 2018 at 2:12 pm

    Hi,
    Just wondering the length of the churros

    • Gemma Stafford on June 7, 2018 at 5:18 pm

      Hello! Great question, the churros are around 3 1/2 inches long. Enjoy!

  31. shennan on May 31, 2018 at 7:34 pm

    Hi , i just want to check can i use w/o a star nozzle tip? bcs i do not have a piping tip

    • Gemma Stafford on June 1, 2018 at 2:42 am

      Hi there,
      Yes! you can cut a bag, even a sandwich bag, to make a piping bag. A strong one is best, a light one may split,
      Gemma 🙂

  32. Brooke D. on May 13, 2018 at 5:53 pm

    I just tried this recipe today. They tasted great and everyone loved them but the churros did not stay puffed and went flat. What can I change/do differently to help them keep their shape?

    • Gemma Stafford on May 15, 2018 at 8:05 am

      Hi Brooke,

      This is super common when making this dough. Did you leave them in the oven to dry out a little once they were baked? this helps them keep their shape and not fall down. I mention it in the video.

      Hope this helps,
      Gemma.

  33. Essaj Lou O. Oiranar on May 12, 2018 at 1:17 pm

    it’s feels so good when you saw that they finished eating it ;-)) thanks to your knowledge that you share to us Ms.Gemma :-))

    • Gemma Stafford on May 15, 2018 at 8:40 am

      Thank you for your lovely message.

      Best,
      Gemma.

  34. Alison on May 12, 2018 at 9:14 am

    Hey, love the recipe. My family ate them all in one sitting. I was wondering if I could swap the all purpose flour for gluten free all purpose flour? I was also wondering how you store the left overs without them getting soggy?
    Thanks
    Alison

    • Gemma Stafford on May 15, 2018 at 7:27 am

      Hi Alison,

      I do think if you used a gluten fee ap flour it would work well. I’m not sure if you would get 100% the same result as me but it should work.

      Store them in an airtight container on the counter for 24 hours. They are best eaten after being baked.

      Best,
      Gemma.

  35. bonnie on May 12, 2018 at 9:09 am

    Hi, i have a vegan sister and wanted to make these for her. What can i use instead of eggs? Or will it not work without them?

    • Gemma Stafford on May 15, 2018 at 7:24 am

      Hi Bonnie,

      Churros are a funny one because one of their main ingredients is eggs. I think other people use flax egg instead. I would do a bit of research online and read what other vegan have done.

      Best,
      Gemma.

  36. Abc on May 2, 2018 at 1:39 pm

    I made it. Hows it supped to be ? Crispy? Crunchy?
    Is it soft? I like it chips kind..

    • Gemma Stafford on May 3, 2018 at 3:00 am

      Hi there,
      fried churros are crisp, baked are not so much!
      This is a take on the churro, trying to get away from the frying, sorry this did not meet your expectations.
      Gemma 🙂

  37. Sdlegler on May 1, 2018 at 12:49 pm

    Cpl things. The recipe calls for 6oz choc or 1 cup. 1 cup is 8oz. Which is it? I used 8 oz & choc was like milk so I added another slurry. Waiting for it to cool to see if that makes a difference. It tastes good but the thick choc instead.

    • Gemma Stafford on May 2, 2018 at 4:15 am

      Hi there,
      Cup measurements are not a measure of weight, but a measure of volume. The equivalent weight changes according to the ingredients. A cup of feathers will be different to a cup of rocks, flour to sugar, sugar to powdered sugar etc. Chocolate according to its form too, so, follow the recipe, use one method of measurement, do not swap and change within one recipe. I am not sure why your chocolate sauce did not thicken, the cornstarch is essential to this, add a little extra if you feel it needs it.
      I hope this is of help to you,
      Gemma 🙂

  38. Dawn H. on April 29, 2018 at 8:18 pm

    Thank you Gemna! Mine are baking right now…testing them for a work fundraiser on Tu 5/3/18!

    Can the dough be refrigerated ahead of time then brought back to room temp to bake?

    Thanks! 🙂

    • Gemma Stafford on April 29, 2018 at 9:30 pm

      Hi Dawn,

      Yes the dough can be put in the fridge and then baked off later. no problem.

      Good luck with your fundraiser.
      Gemma.

      • Dawn H. on May 3, 2018 at 6:26 pm

        Thank you Gemma. I’m sorry I asked you something others asked! I made a test batch with 2 eggs and I think they came out better than 3 eggs….but we made over $350 and the churros were all gone!

        • Gemma Stafford on May 4, 2018 at 3:55 am

          Hi Dawn,
          So very well done to you, I am pleased that this worked out so well for you.
          Thank you for sharing this with us,
          Gemma 🙂

  39. Neha Agnihotri on April 16, 2018 at 4:49 am

    Hi Gemma, the sugar mixture is not sticking to the churros. I kept it in the oven for less than 10 minutes but it might have cooled faster. How can I make it stick 😔

    • Gemma Stafford on April 16, 2018 at 7:24 am

      Neha, butter the churros when HOT, then straight into the sugar, that is what will do it,
      Gemma 🙂

    • Zofie on April 29, 2018 at 10:45 am

      Hi Jemma when I made the dip it did not go thick it was just like chocolate milk but the churro were so amazing 4 stars

      • Gemma Stafford on April 29, 2018 at 11:52 am

        Yay!! Thrilled to hear that!!

        Best,
        Gemma.

  40. efi zdoumpa on March 22, 2018 at 5:32 am

    Hi Gemma,

    I’m a big fan of yours, and I ‘m following you with passion!
    I have two questions
    1st can I use coconut sugar instead of brown?
    2nd can I bake two pans in the oven at the same time?

    thank you for time!

    • Gemma Stafford on March 23, 2018 at 6:28 am

      Hi there,
      Yes, coconut sugar will be good, perfect even!
      The pans, and where they go in the oven, will depend on the oven! A fan assisted convection oven holds a consistent temperature through the cavity, this is not so without the fan.
      I hope this helps,
      Gemma 🙂

  41. Martha on March 13, 2018 at 6:00 pm

    Hi Gemma,

    Can I use almond flour instead of all purpose flour???

    • Gemma Stafford on March 17, 2018 at 1:55 pm

      Hi Martha,

      Almond flour, or any nut flour can’t be subbed out for a.p flour. Only other wheat flours can be subbed out like that.

      Nut flours absorb liquid and work so differently then ap flour.
      Gemma.

  42. Claire Anderson on March 3, 2018 at 2:32 pm

    What is the difference if you use white sugar instead of brown?

    • Gemma Stafford on March 5, 2018 at 4:54 am

      Hi Claire,
      There is a little difference, a slight caramel flavor and some moisture. You can easily substitute one for the other. (https://www.biggerbolderbaking.com/make-brown-sugar/) if you have treacle or molasses you can make your own too!
      Gemma 🙂

  43. Lauren on February 17, 2018 at 3:47 pm

    Hi Gemma. I was really excited to try these churros and did, but the dough was pretty buttery and not so much tacky. I was able to pipe the churros, but they baked very strangely, puffing out (losing their shape) and the top and bottom browned before the middle got cooked. They’re currently in the oven cooking longer (I’m hoping they don’t burn). I’m not sure what I did wrong, as I followed every step of the recipe as written. Any suggestions?

    • Gemma Stafford on February 18, 2018 at 3:50 am

      Hi Lauren,
      How did you measure your ingredients?
      Cups are a measure of volume, and as I lad my cups, the equivalent measurement is about 5ozs.
      Could this be the problem?
      Churros, in their original form are a fried food, and the batter is a simple batter, no eggs. This would not work in the oven.
      They do have a soft center, but it should not be raw dough.
      This is however a type of choux pastry, if you over bake it it will crisp.
      Not sure if this helps, do let me know,
      Gemma 🙂

  44. Sharlene on February 14, 2018 at 7:59 pm

    Hi I just tried to make these and it failed a little. My first batch we just really crunchy and not airy inside and the next batch looked good but were still doughy on the inside. Can you please help as your ones look so good 🙂

    I have a fan forced oven if that makes a difference

    • Gemma Stafford on February 15, 2018 at 3:58 am

      Hi Sharlene,c
      I think you over baked the first one, or baked at too high a temperature. I suggest 400F/200C, and this works well for me. You could try reducing the temperature a little, and keep an eye on them as they bake. Traditional churros are really a simple batter, fried, and they will be soft in the center, but cooked. You may need to give it another try,
      Gemma 🙂

  45. Jaimini on February 11, 2018 at 3:41 am

    I would like to make these for a party .. how far in advanced can I prep the mixture and leaving the piped churros standing before baking ?
    Thanks !

    • Gemma Stafford on February 11, 2018 at 4:23 pm

      Hi Jaimini,

      You can make the mix and keep it covered in the fridge for 2 days. Then just bake them off when you want them.

      • Jaimini on February 11, 2018 at 11:16 pm

        Thank you so much that’s really helpful !

      • Jaimini on February 12, 2018 at 2:35 pm

        So sorry another question – can I leave it piped on baking trays from 2 days before or best to pipe when needed ?
        Thank you 😊

        • Gemma Stafford on February 12, 2018 at 3:17 pm

          I don’t recommend that for 2 days because after all that time they will form a skin and won’t bake the bake. Maybe 24 hours and just make sure they are covered well.

  46. Shellbeee on February 9, 2018 at 9:19 pm

    Hi Gemma!!! Thank you so much for this recipe! I’m so excited to try it out. I was just wondering a few things. DO they have to be dipped in the chocolate? Or are they good as is? Also, how do I make the niblet version you mention in the video? I like the idea of bite size as an option. Would I bake for the same temperature and time? Thanks for your help!

    • Gemma Stafford on February 10, 2018 at 5:12 am

      Hi there,
      Yes, you can of course have these as nibbles, and delicious they will be too. Without the chocolate too!
      Bake for a shorter time, but you need to monitor this, and the same temperature will apply.
      I hope you enjoy this,
      Gemma 🙂

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