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Homemade Churros (Baked, not Fried)

Homemade Baked Churros

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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!

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The Hot Chocolate is a perfect accompaniment for these churros. It’s rich and smooth, and ideal for dipping.

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

4.6 from 35 reviews
Homemade Churros
 
Prep time
Cook time
Total time
 
Author:
Serves: 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
  • 1tsp 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 400F (200C). 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 you 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 mix 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 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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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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367 Comments

  1. Olivia on May 17, 2015 at 10:28 am

    this recipe looks amazing but, what is the recipe for the hot chocolate dip?

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:52 pm

      Hi Olivia, I just updated the recipe and the hot chocolate ingredients and method is there now. Thanks for letting me know 🙂

      • Naina on February 23, 2016 at 1:43 pm

        Hey Gemma
        Can I use oil instead of Butter?

        • Profile photo of Gemma Stafford on February 26, 2016 at 8:17 pm

          No, sorry you will need butter for this recipe.

      • Caroline on April 16, 2016 at 6:32 pm

        Would I be able to use self-raising flour in stead of plain or all-purpose flour?

        • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:37 am

          Hi Caroline,
          All purpose flour does not have the raising agent added, so when using self raising flour for a recipe you would leave out the baking powder,
          Gemma 🙂

          • Sharon B on May 4, 2016 at 2:05 pm

            Sorry, I’m confused. The recipe doesn’t call for baking powder but does call for all-purpose flour, but you say here to omit the baking powder if using self-rising flour. Can you clarify? Thanks! Looking forward to making these!



          • Profile photo of Gemma Stafford on May 6, 2016 at 11:20 am

            Sorry for the confusion, Sharon. I think Caroline’s question was just a general one, not particularly aimed at this recipe. Hope this helps 🙂



      • Michelle B. Mariano on October 23, 2016 at 5:02 am

        Hi Gemma ! I just made my first Churros today and I think I nailed it on my first shot. I followed all the ingredients and the step by step on your recipe and it came out so delicious and looks so lovely too! Posted a photo too. Thanks and will try some of your recipe again soon. Keep on baking !

        • Profile photo of Gemma Stafford Gemma Stafford on October 24, 2016 at 9:25 pm

          Hi Michelle,

          You are right, you did nail it! and we thought so to because we actually used your photos in Monday Morning newsletter that we send out to our Bold Bakers. Thousands of people saw it and I’m sure were inspired. Thank you so much for submitting your photos and keep them coming 🙂

          Gemma.

      • Melody on December 31, 2016 at 12:31 am

        Hi gemma how do you store the churros

        • Profile photo of Gemma Stafford Gemma Stafford on December 31, 2016 at 2:12 am

          Hi Melody, this is a pastry really, and any pastry is best eaten freshly baked. If oyu must store them the freezer would be my first choice, followed by an airtight container in a cool space for the second choice. However you store them you will need to refresh in the oven before you serve them, this type of pastry tends to soften when cold. Happy New year to you Melody,
          Gemma 🙂

    • Jean on July 9, 2015 at 10:01 am

      Hi Gemma, if I don’t have any oven can I use pan but not deep fried it ? Just baked in the pan with stove?

      • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2015 at 2:51 pm

        hummm, I don’t think that would work, however you can try shallow frying them in a pan with way less oil then in a deep fryer. I am pan with no oil wouldn’t work, sorry 🙂

  2. Mya on May 18, 2015 at 12:55 am

    I’m only 12 and I LOVE all of your recipes. They work really well and taste even better than they look!!! For my birthday next week I’m using this churro recipe to put on top of my vanilla cupcakes for my gymnastics teammates. I’m so excited!

    • Profile photo of Gemma Stafford Gemma Stafford on May 18, 2015 at 5:05 am

      Hi Mya! I’m so glad you’re enjoying my recipes. Your Churro Cupcakes sound fantastic! You’ll have to send me a picture, I’d love to see them. Thanks for watching!

      • Alba on August 13, 2015 at 5:21 pm

        Can I use margarine instead of butter?

        • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 9:50 pm

          sure, I prefer the quality and flavor of butter for baking but feel free to use it.

  3. Wisnu Wicaksono on May 20, 2015 at 3:29 am

    Hello from Indonesia Gemma. I found your no machine ice cream recipe on youtube last month, I’ve tried it n my family loved it.
    My wife love churos, i think i’m gonna try this recipe on her birthday.
    Thanks for sharing it

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2015 at 11:22 pm

      Hi, I’m really delighted you and your family love it. It a great time of year to start making it.
      I hope your wife likes the churros :).

  4. Arina on May 20, 2015 at 12:22 pm

    Hi Gemma!
    Do you have a recipe on ECLAIRS? they are similar to churros.

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2015 at 11:14 pm

      Hi Arina, I do, you will find them in french dessert category or put in the search bar ‘cream puffs’. In the US they call them cream puffs so that is what the video is labeled. And yes, they are very similar to churros 🙂

  5. FDS_Online on May 22, 2015 at 7:51 am

    Thank you for the recipe.
    For some reason I’m thinking about a rainy afternoon with churros and cup of hot chocolate.
    Will be tagging you on instagram soon!

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 2:57 pm

      Ireland is full of rainy days, why do you think i started baking lol. That’s what they are made for. Good luck with your churros 🙂

  6. Prabal Kirtika on May 24, 2015 at 4:32 am

    Lovely must try recipe…

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:52 pm

      I hope you do! I have received fantastic photos of them so i know people are having success 🙂

  7. McCormick on May 24, 2015 at 5:02 pm

    This is amazing! I just made these and they are so good! They are airy and light and I could eat them all! Thank you so much for this recipe Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:38 pm

      Thats so great, really glad you liked the churros. Thank you for trying them out 🙂

  8. Rachel on May 27, 2015 at 4:56 am

    Hi Gemma, just a quick question: if I have to take out the churros immediately from the oven so that the cinnamon-sugar mixture sticks, how do I keep the churros from collapsing since keeping them in the oven lets them dry out and keep shape?

    • Profile photo of Gemma Stafford Gemma Stafford on May 27, 2015 at 8:16 am

      humm, good question. so you only leave them in the oven to help keep their shape for around 1o minutes, so they are still really warm when you take them out to add the sugar. Hope this helps 🙂

      • Rachel on May 28, 2015 at 4:31 am

        Thank you!

        • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 9:49 pm

          Thank you for watching, Rachel!

  9. Michelle on May 27, 2015 at 5:56 pm

    Hi Gemma,
    I want to try your churros out. Just wondering can they be frozen? They look so yummy and would probably be eaten in one hit in my house, but just in case they don’t.
    I look forward to seeing more awesome treats on your YouTube channel.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 10:21 pm

      Hi Michelle! Yes, you can freeze the churros. It’s probably better if you freeze the dough and then cook it later but you could probably freeze and reheat the cooked ones as well. Thank you for watching and I hope you enjoy! 🙂

  10. Kayla on May 30, 2015 at 11:44 pm

    Hi, going to make these tonight as they look amazing!

    Just wondering what size is the star shaped piping nozzle? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2015 at 7:57 pm

      Hi Kayla! I use a Wilton 1M Star nozzle. It’s a handy one to have! I hope you enjoy!

  11. Shermaine on June 1, 2015 at 8:23 pm

    Salted or unsalted butter to be used?

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:38 pm

      Hi! You can use either but I tend to use salted. I hope you enjoy!

  12. Savannah on June 5, 2015 at 10:24 am

    Amazing!! I’ve already made these like 4 different times, they are that good! I would rate them 10 stars if I could!! Keep up the great work.

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 5:56 pm

      Thanks so much Savannah, delighted you like the churros :). I’m have lots more fun recipes for summer

  13. mobina on June 5, 2015 at 11:16 am

    hey gemma!!! i made these churros few days back and they turned out amazing!!! my family loved it! <3 thank you for your amazing recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 4:48 pm

      Thanks so much Mobina for trying them out, delighted you liked them :). I have more doughs coming soon

  14. anya on June 11, 2015 at 8:54 am

    Hey Gemma, great recipe and as a beginner I must say that the instructions are very detailed and easy to follow. Thanks for that. However, I tried them out and mine didn’t turn out so great, the inside of the churros were too soft and it couldn’t stay in shape even though I baked them for 45 minutes, any idea why? I followed everything exactly from the recipe though.

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:27 pm

      Hi Anya, sorry for my late reply. Did you leave them to dry out in the oven like i did once they were finished baking? that will help them keep their shape

  15. Vivian on June 14, 2015 at 6:38 am

    I intend to make this for my friend, but will it turn soggy fast? What shld we do if the texture changes?

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 2:32 pm

      ok don’t worry. Did you leave them in the oven to dry out a little at the end like I did in the video?

  16. Natalie on June 15, 2015 at 6:41 pm

    Hi Gemma, may I ask, what’s the best to keep and store these churros? And how long can the churros be kept?:)

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 9:07 pm

      You can store them Natalie in the fridge or out on the counter. They will last for around 3 days. you might want to refresh them a little in the oven before eating.:)

  17. anjani on June 16, 2015 at 7:48 pm

    what sugar is used?

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 9:21 pm

      in the churro dough? I used a brown sugar but you can use white if you don’t have white.
      White sugar is used for the coating of the churros 🙂

  18. Rachel on June 18, 2015 at 10:28 am

    I also like the churro waffles!

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:05 pm

      Thank you, Rachel! I enjoy that recipe, too. Did you like my dog, Waffles? He’s much bigger now because that was filmed more than a year ago.

  19. Yasmin on June 20, 2015 at 11:15 pm

    I bet this would be great in rainy season! I’m from Singapore 🙂 I love your videos Gemma ! I will always support you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:50 pm

      Thank you so much, Yasmin. I really appreciate it 🙂

  20. Ana on June 21, 2015 at 11:00 am

    They turn out amazing!!!!
    Much better than the fried ones!
    Thank you! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:55 pm

      Delighted to hear that, Ana. Thanks so much for watching 🙂

  21. Kimberly on June 22, 2015 at 9:31 pm

    QUESTION: Hi, I found the recipe awesome because of the descriptive directions. I only had one problem, why did my churros come out hollow?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:46 pm

      Hi Kimberley,

      The churros are a little hollow in the middle by nature. If you want you can leave them not to dry out as long in the oven.

  22. Amna on June 27, 2015 at 10:52 am

    Hi Gemma! I was born in Spain and in my faviroute pastry were churros. I loved these and they were so delicious thank you for bringing churros to notice.

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 5:05 am

      Thanks so much, really glad you like my churros 🙂

  23. Abi on June 28, 2015 at 6:41 am

    In the oven right now and am super excited for the outcome just from looking at the comments!!! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 10:05 pm

      good luck with them Abi 🙂

  24. Lizzy F on June 30, 2015 at 9:06 am

    Hi Gemma! I’ve made these once before, and they turned out great! I’m hoping to make them again today, but this time with the hot chocolate. I love this recipe so much and my so does my family! Thank you for the recipe and all the other fantastic foods! 🙂 <3 😛

    • Profile photo of Gemma Stafford Gemma Stafford on June 30, 2015 at 5:13 pm

      Thanks so much Lizzy, delighted you liked my baking videos :). The hot chocolate is delicious

  25. Rose on July 2, 2015 at 11:42 am

    My sister and I LOVE your recipes, so we tried making your baked churros! They turned out FANTASTIC!!!!!!! What a yummy breakfast! Thank you so much for the recipe! I’m going to try making your fruit Popsicles a little later!

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2015 at 8:03 pm

      That is fantastic Rose! I’m delighted you hear that. 🙂 good luck with the popsicles

      • Elvira Fernandez on November 10, 2015 at 6:35 pm

        Wow. Amazing recipe. I made them today and they were DEliciOUsssss!!
        I’ve had the original fried version in my home country of Mexico and you cannot tell the difference!
        Thank you !

        • Profile photo of Gemma Stafford on November 10, 2015 at 6:59 pm

          Delighted to hear that! 🙂

  26. lilly on July 6, 2015 at 6:11 am

    hello Gemma i love your recipes i just tried your no machine ice cream and crunchy bars they were delicious. im thinking of making your churros next but i didnt get the butter part did you use un-salted or original buttter.

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 12:09 pm

      You can use whichever butter you have on hand. Either one will work fine 🙂

  27. lilly on July 6, 2015 at 6:44 am

    hello i wanted to try out your churros recipe but i just wante to ask what butter you use, un-salted original salted butter?

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:58 am

      You can use whichever butter you have on hand. Hope this helps 🙂

  28. Nivethika on July 7, 2015 at 6:53 pm

    I will try this today… Looks so good! I am planning on flavouring the chocolate with orange to make it even tastier. Thank you for the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2015 at 8:50 pm

      Thanks so much, really glad you like my baking 🙂

  29. Jenna on July 12, 2015 at 2:15 am

    Hi Gemma
    Just a quick Help! question lol.. What if I’ve added too much butter? The pastry seems very oily 🙁 help?
    -Jen

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 10:27 am

      Hi Jen, Unfortunately you might have to start over. However if you still have the pastry I suggest baking it off because maybe it will turn out nice 🙂

  30. abigail on July 16, 2015 at 12:09 pm

    Hi gemma must I wait for the dough mixture to cool down completely then add the eggs?

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 9:09 pm

      Hi Abigail, let the dough cool for around 10 minutes and then beat in the eggs fast, but it doesn’t need to cool down completely. Good luck 🙂

  31. abigail on July 20, 2015 at 1:13 pm

    Thanks for the reply. …I did make it…but any reason why my churros turn out like éclairs and does not get fully cook inside even if I leave it longer in the oven and I even made another batch and tried frying it but it turned out the same…any idea why?

    • Profile photo of Maddi Maddi on June 25, 2016 at 5:32 pm

      That happened to me too! The outside was nice but the inside was plain raw? I left my second batch in the oven for a bit longer but all it did was make the churro hollow

      • stella on October 24, 2016 at 5:23 am

        It happen to me too? Hi Gemma can you explain why it still wet on the inside. Thank you

        • Profile photo of Gemma Stafford Gemma Stafford on October 25, 2016 at 2:55 am

          Hi Stella,
          These should bake a bit like a shell, hollow inside. I suspect that these were not baked for long enough, or that the oven was not hot enough. I hope you will try it again,
          Gemma 🙂

  32. Lili on July 21, 2015 at 9:23 pm

    Wow!! I love to bake but my age (12) makes it a little hard to buy the ingredients for other recipes but for your recipes they’re so simple i almost always have the stuff I need!!! THANK YOU!! <3

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2015 at 11:08 pm

      Thanks so much Lili, really glad you like my recipes. I am delighted that you find them easy to make. Thank you for being part of the Bold Baking community 🙂

      • Lili on July 22, 2015 at 12:12 pm

        Instead of all purpose flour could i use rice flour?

        • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:36 pm

          You know, I am not 100% sure you will get the same result. I think you would be able to use a spelt flour or a different gluten free flour just not sure if rice will work.

  33. Safa on July 26, 2015 at 4:29 am

    Hi Gemma! I’m only 13 but love your youtube videos and recipes! Planning on making them today. Thank you so much for all your great recipes:)

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:55 pm

      Thanks so much Safa, really glad you like my baking videos :). Thank you for watching and being apart of the Bold Baking community.

  34. Negin on July 26, 2015 at 4:44 am

    Excellent recipe! Used a little less butter and turned out great. Thanks! !

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:48 pm

      Fantastic! glad it worked out well 🙂

  35. yuval on July 27, 2015 at 12:56 pm

    hey gemma!
    i made these homemade churros and they came out amazing!
    love your show, and pls can you do “my kitchen favorites” video or something like that? it will be awsome! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 2:37 pm

      Thank you so much for your comment. Really glad you liked the churros. I will add your video request to my list. Stay tuned 🙂

      • Yuval on August 2, 2015 at 2:57 am

        Thanks! ☺

  36. Lester Maher on July 28, 2015 at 8:38 pm

    Just finished making a batch of these for the first time. Not only are they so beautifully simple but taste sooooo good – better than fried! Thank you so much for sharing your talents with us all!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:50 am

      Delighted to hear that, Lester. Thanks for checking out my website 🙂

  37. Lauren Lee on August 6, 2015 at 9:27 am

    Thank you so much for this great idea of baking instead of frying! I’m so inspired by you every time I watch your videos! I always try baking everything you bake so that I could be just as good as you (which will of course never happen because your so good). I just wanted to tell you this and… Thank you!!!:)

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 2:58 pm

      Thank you so much for your sweet comment, Lauren. Practice makes perfect, so don’t ever stop baking 🙂

  38. Ina on August 13, 2015 at 3:59 am

    Hi, Gemma.

    I love churros but I have been putting them on hold due to having to stand around and fry them (I can’t stand for long because of my spinal surgery).

    So, when I found your baked churros recipe, I am estatic! I do not have to stand at the stove for long! Yay!

    Will definitely make these for my birthday this Saturday as treats for my family. The recipe seems foolproof. Hope I succeed in making them. ?

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:06 pm

      Delighted to hear that, Ina. Let me know how they turn out. I would love to see pictures 🙂

    • Paige on February 27, 2016 at 3:34 pm

      I put the churros in a container nd the next morning they were all soggy! Do you know why

      • Profile photo of Gemma Stafford on February 29, 2016 at 10:58 am

        Hi Paige,
        Were they warm when you put them in the container? It sounds like they were, the steam would soften them. Once they are cold you can store them, but they are best eaten fresh,
        Gemma 🙂

  39. Roxanne on August 14, 2015 at 7:33 am

    Hey Gemma, Just wondering if I were to half the recipe, would I have to use 2 eggs or 1? Since it’s not really possible to use 1.5 Eggs??

    • Profile photo of Gemma Stafford on August 14, 2015 at 8:02 pm

      You can use one 🙂

  40. rabah on August 14, 2015 at 10:28 am

    Hi I want aske you , the churros
    In oven is not the seam you cooking
    Can you use biking bodder !!!
    Because flush.

  41. Liria on August 19, 2015 at 12:52 pm

    Hi, the churros come out soft and the centre not cooked. The colour of a the churro it self looks like a toasted brown (perfect) but everything else ??. Can you explain why this happened. I followed the recipe step by step.

    • Profile photo of Gemma Stafford on September 8, 2015 at 6:40 pm

      Sounds like they need to me cooked a little longer. Every oven is different. Next time, try a few minutes more. Be sure to keep an eye one it. Hope this helps 🙂

  42. Ruqayya on August 24, 2015 at 10:10 am

    Hey there! I LOVE your baked churros recipe as the first time i tried it, it came out flawless!
    But sadly the second time i tried it today, they were sticking to the baking parchment and i couldn’t get them out without breaking it apart and it did sink in too 🙁
    I really really really want to know how to fix it! where did i go wrong ? Please let me know:) xxx

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:45 pm

      Hi,
      Apologies for just getting to your message now. Don’t worry, you made it right. it just sounds like you needed to bake them a little longer. did you give them that period in the oven to dry out a little? That stops them from sinking and helps hold there shape. Also the reason they stuck is because they needed more baking time.

      I hope this helped.
      Gemma.

  43. Tatiane on August 25, 2015 at 5:50 pm

    Hello from Brazil!
    I’m thinking about trying out this recipe but I don’t have a pipe bag nor the star nozzle..Actually, I have no nozzle at all.. I was wondering if they need to be piped or if there is any other method? I don’t mind if they don’t look tradicional as long as they taste good =)

    • Profile photo of Gemma Stafford on September 2, 2015 at 7:10 pm

      If you have a plastic ziplock bag, try cutting the tip of one of the corners off. Cut it large enough so the batter can be piped out through it. That is a DIY pipping bag. Hope this helps 🙂

  44. Kelly on August 29, 2015 at 12:13 am

    This was my first time making churros and it turned out great! The sugar didn’t really stick well on my churros so I brushed them with a bit of melted butter and that helped the sugar stay on better. Thank you so much for the recipe, I’ll definitely be making them again!! 🙂

    • Profile photo of Gemma Stafford on September 2, 2015 at 6:54 pm

      Thanks for the tip, Kelly! Really glad you liked this recipe 🙂

  45. Leta on August 29, 2015 at 1:44 am

    I hate frying. Standing around monitoring the pan and dealing with all that oil is something I’d rather not do and so I was very interested in trying out your baked churros recipe.

    They turned out amazing! So light and tasty. Its like eating a mini profiterole. You don’t even need the chocolate sauce, they are that good. I popped so many in my mouth, I ruined my diet.

    Next recipe I’m trying is your baked doughnuts.

    Thank you so much for sharing.

    • Profile photo of Gemma Stafford on September 10, 2015 at 12:33 pm

      Thank you so much for visiting my website, Leta. Really glad you liked this recipe 🙂

  46. Nica Thereese S. Hernandez on August 30, 2015 at 11:38 pm

    hi Gemma i love your channel so much but I don’t have oven can I deep fry these churros??

    • Profile photo of Gemma Stafford on September 2, 2015 at 6:31 pm

      Sure, absolutely. Let me know how they turn out for you 🙂

  47. Gloria Dokken on September 5, 2015 at 1:26 pm

    This website is new to me but I think I am going to love it. I am starting with the soft pretzels.
    Thanks for all the recipes.

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:07 pm

      Thanks for visiting my website, Gloria! Really glad you like my recipes 🙂

  48. R. Andrianna Lee on September 11, 2015 at 3:47 am

    Hi Gemma,

    I am from Singapore, thanks for sharing your recipes…they surely look great! I love to cook and bake, some years I try churros for deep frying turns out ok but then after awhile later it somehow soggy I guess due to oil not nice to eat later, yours baking method it is probably better idea. Been craving for churros a week ago, if i am not lazy would like to try to bake it tonight or tomorrow night, once again thanks for sharings?

    • Profile photo of Gemma Stafford on September 11, 2015 at 3:20 pm

      Delighted to hear that. Let me know how your churros turn out 🙂

  49. Vaibhavi on October 1, 2015 at 6:31 am

    Hey Gemma ,
    I m a big fan of your recipes but since i m vegan i can try just a few. Can you tell me what is the egg substitute for making churros?

  50. Christine on October 3, 2015 at 9:02 am

    I have them in the oven now for a spanish party we are attending tonight! I would suggest doubling the recipe, as I have only 19 churros using every last bit of dough. Perhaps I made them too thick? They are each 2 1/2 inches long and 3/4 inch wide. Thank you so much for the detailed instructions!!

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:45 pm

      Delighted to hear that, Christine. Thank you so much for visiting my website 🙂

  51. Avi Jutley on October 13, 2015 at 4:10 pm

    Hey Gemma!

    I’m a new followers of yours and like what I see so far!

    I want to try these, but I was wondering if I can use the same recipe for cream puff shells because I’d like to pipe them and want the to hold their shape to an extent.

    Also, I’ve seen your no machine ice-cream recipe and it looks great! I’ll be trying it pretty soon too. I have a similar recipe, that calls for whipped cream and a can of frozen evaporated milk (chopped into sugar cube sized cubes) and confectioner’s sugar. You whipped the three ingredients until the milk is not longer frozen. Thought I’d share in case some people have evaporated milk and no condensed milk.

    Thank you!

    • Avi Jutley on October 13, 2015 at 4:11 pm

      I’m from Kenya by the way!

  52. Pau Gatdula on October 18, 2015 at 6:02 pm

    This recipe is legit! made this twice and everyone loved it even the chocolate dip!

    thanks so much Gemma for sharing this!

    one tip: medium sized star shaped tip, i tried the small one i overbaked it and with the big one the middle part of the churros came out with sort of filling inside so i guess its underbaked. but both still good 🙂 my brother actually thought it has fillings. so try the medium sized tip 🙂

    • Profile photo of Gemma Stafford on October 21, 2015 at 6:40 pm

      Thanks for the tip! Really glad you liked this recipe 🙂

  53. Vera on October 20, 2015 at 7:52 am

    Hi Gemma, may I know if I could refrigerate the dough until I am ready to bake? And if it is possible, how many days can I refrigerate it for?

    • Profile photo of Gemma Stafford on October 20, 2015 at 6:50 pm

      Sure. I wouldn’t keep it in the fridge for more than two days. Hope this helps 🙂

  54. Valerie on October 22, 2015 at 4:39 am

    Why did my churros turned out like eclairs?

  55. Samantha on October 24, 2015 at 11:29 am

    Hi Gemma,

    I really want to try these out. I love the fact that they are baked not fried. I was wondering whether they’ll keep for the next day (or 2) and if so what the best way to store them is?

    Thank you!

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:05 pm

      These will taste best when eaten right away. But they will last a few days if stored in an air-tight container. Hope this helps 🙂

  56. Misyelina on October 31, 2015 at 4:47 pm

    I should try your recipe soon…it looks so delicious….THANK YOU GEMMA

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:45 pm

      You’re going to love it! Let me know how they turn out 🙂

  57. Susan on October 31, 2015 at 7:56 pm

    We are definitely going to try this recipe. My daughter wants to taking them for her Spanish class. I was wondering if we can make the dough the night before and store in the refridgerator. Since we have to make so many i was thinking of doing the dough one night and then baking the night before she takes them so they’d be fresher. What do you think?

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:40 pm

      That should work fine, Susan. Let me know how it turns out 🙂

  58. Katie on November 12, 2015 at 2:43 pm

    Hi Gemma,
    So I am going to a Mexican themed party this weekend and I am going to bring churros. Because I need to make them fresh, I was wondering if I could refrigerate the dough and still have the churros taste the same that they would be without refrigerating the dough. Please let me know as soon as possible. Thank you so much!

    • Profile photo of Gemma Stafford on November 12, 2015 at 3:13 pm

      Thanks for your comment and visiting my website, Katie. That should be fine to do. Let me know how the churros turn out 🙂

  59. Laura on November 13, 2015 at 12:47 am

    Hi Gemma i love this recipe so I’m going to try it tomorrow and I will tell you how it goes

    • Profile photo of Gemma Stafford on November 13, 2015 at 8:37 pm

      Great! Thanks so much for visiting my website, Laura 🙂

  60. ishikhaa on November 18, 2015 at 6:35 am

    hi Gemma! I love and admire you so mush. I tried these churros and they turned out the best that I have eaten. they are very very tasty and are healthier than the fried ones. And let me tell you a secret: you are better than my mum and grand mother.

  61. ishikhaa on November 18, 2015 at 6:37 am

    forgot to mention:
    u are better than my mum and grand ma.

  62. ishikhaa on November 18, 2015 at 8:34 am

    Hi Gemma! I love and admire you so much! I tried the churros and they turned out great. they are also healthier and tastier than the fried ones. And here is a secret: you are better than my mom and ‘dadi'(grand ma)

    • Profile photo of Gemma Stafford on November 18, 2015 at 6:18 pm

      Thanks so much for visiting my website! Delighted to hear you liked this baked churro recipe 🙂

  63. Regina phelange on November 21, 2015 at 10:45 am

    i am thinking on trying these for school and we have just under an hour to bake these. We have a gas oven and its really slow- any advice? thanks for the recipe – it looks delicious!

    • Profile photo of Gemma Stafford on December 31, 2015 at 6:54 pm

      Thanks for your comment, Regina. Every oven bakes different, most have a hot spot too. Be sure to keep an eye on your churros while baking. Hope this helps 🙂

  64. Lizia on November 21, 2015 at 2:52 pm

    i love this recipe! you are my new favourite chef! i have a gas oven with a tendancy to cook food EXTRA slowly – any tips? thanks again, Lizia

    • Profile photo of Gemma Stafford on December 31, 2015 at 6:53 pm

      Thanks so much for your comment, Lizia. Every oven bakes differently. Be sure to keep an eye on your churros. Hope this helps 🙂

  65. Ginerva on November 28, 2015 at 6:48 pm

    Hi Gemma! I really like this recipe but is it really necessary to have the cinnamon sugar and the hot chocolate dipping

    • Profile photo of Gemma Stafford on November 30, 2015 at 7:05 pm

      Nope, you can leave them both out if you prefer. Thanks so much for visiting my website 🙂

  66. Ashley on November 30, 2015 at 3:36 pm

    This recipe was fantastic! But I ended up with a lot of extra hot chocolate sauce. Any ideas of what I could use it for? Maybe a pie?

    • Profile photo of Gemma Stafford on November 30, 2015 at 5:19 pm

      Sure, get creative with it 🙂

  67. Gyllian on December 5, 2015 at 3:02 pm

    Ok so these are in the oven right now. I didn’t have a piping bag so I cut a zip lock baggie and so my churros are going to be round. One thing with the baggie though is that the dough is steaming when you put it in so I was kind of worried that it would melt the bag, but I put it in the fridge for a min and it was good

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 10:41 pm

      Hi Gyllian,

      I have done that before and it is hard to do but I’m glad you managed it. I hope they turned out well 🙂

  68. Hodor on December 5, 2015 at 3:15 pm

    Hodor liek gud churro. Hodor think chirro gud.

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 10:40 pm

      Thanks so much 🙂

  69. Ardini on December 6, 2015 at 1:14 am

    Hi, Gemma! Is it okay if I change the salted butter with margarine? thx 🙂

  70. Ardini on December 6, 2015 at 1:58 am

    Hi, Gemma! Is it okay if I change the salted butter with margarine? thanlkyou 🙂

    • Profile photo of Gemma Stafford on December 8, 2015 at 8:42 pm

      Yep, that should work fine. Thanks for visiting my website 🙂

  71. Nathalie F. on December 8, 2015 at 6:31 am

    Hey Gemma!

    Could you pipe the batter then freeze to bake later? Also how does this dough hold up if we fry it? Could you freeze the dough then fry?

    • Profile photo of Gemma Stafford on December 9, 2015 at 6:43 pm

      Thanks for your comment, Nathalie. You can pipe and freeze this recipe. It also works really well if you fry it too. Hope this helps 🙂

  72. Emma on December 12, 2015 at 8:36 am

    Hi Gemma! I have been watching your videos forever! How do you double tray?

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:10 pm

      Thanks for your question, Emma. You place two baking sheets on top of each other. Hope this helps 🙂

  73. Emma on December 13, 2015 at 4:48 pm

    Hi Gemma! I did this recipe and it is so good! I’m going to give some to my teachers for a Christmas present!

    • Profile photo of Gemma Stafford on December 14, 2015 at 7:48 pm

      Delighted to hear that, Emma. Thank you so much for visiting my website 🙂

  74. Z on December 14, 2015 at 5:27 am

    Hi Gemma,

    I LOVE your recipes and they never go wrong! I tried your Churros twice and both the times they turned out uncooked and doughy from inside. The first time I baked them, they were baked from the outside but inside they were doughy, I put them back in the oven for 40 minutes or so but it made no difference. Yesterday I made them again but they turned out same! I followed the exact recipe.
    Do you have any idea what’s wrong with it or is it that Churros always turn out like this?

    Thanks!

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:08 pm

      Thanks for your comment. Did your churros not burn once you but them back in the oven for another 40 minutes? That seems like a very long time. Make sure your oven is set at the correct temperature for this recipe (400oF). Hope this helps 🙂

  75. Salma alfakir on December 15, 2015 at 4:06 am

    I really of course will do this recipe
    It is amazing

    • Profile photo of Gemma Stafford on December 18, 2015 at 7:36 pm

      Thanks so much, really glad you liked this recipe. Let me know how your churros turn out 🙂

  76. Renee on December 18, 2015 at 4:57 pm

    I have loved cooking ever since I was 5 years old.
    I absolutely love all of Gemma’s recipes ever since I found out that her website existed!

    • Profile photo of Gemma Stafford on December 18, 2015 at 7:04 pm

      Thanks so much for visiting my website, Renee. Really glad you like my recipes 🙂

  77. muni on December 25, 2015 at 7:57 am

    Just made them❤ super super super delicious. …Thanks for the recipe

    • Profile photo of Gemma Stafford on December 29, 2015 at 6:18 pm

      Yay! Thanks so much, really glad you liked this recipe 🙂

  78. sya on December 26, 2015 at 7:10 am

    hi gemma, i would like to ask how many days can we freeze the churros dough if we don’t want to fry/bake it instantly as I am thinking to sell frozen churros.

    • Profile photo of Gemma Stafford on December 29, 2015 at 6:37 pm

      You can keep them frozen for no longer than two weeks. Hope this helps 🙂

  79. Elwood on December 29, 2015 at 10:34 am

    I don’t understand serves 30 is that 30 churros or just a ton of people??? I don’t want to make to much but I love churros and I’ve never liked frying because it’s a waste of oil so yay! But it’s just me and my brother who want them. So yeah. I’m going to go with it but if it means “makes 30 churros” that would save a lot of time, no offense, and I’m very excited to make them but… Yeah.

    • Profile photo of Gemma Stafford on December 31, 2015 at 5:32 pm

      This recipe will make 30 churros. Thanks so much for visiting my website 🙂

  80. Syeeda on January 3, 2016 at 12:50 am

    For this churros recipe , how long can i keep the churros ? Can i keep it for 1 week ?

    • Profile photo of Gemma Stafford on January 6, 2016 at 6:34 pm

      Thanks for your question, Syeeda. This churros taste best when eaten soon after making. You can keep them in an air-tight container for up to 5 days. Hope this helps 🙂

  81. Rumi on January 4, 2016 at 6:12 am

    YUM YUM YUM
    Just made these. Soo Good. Instructions were spot on. Love your YouTube videos.
    Thank you.

    • Profile photo of Gemma Stafford on January 5, 2016 at 6:52 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  82. Denise on January 8, 2016 at 3:11 am

    I use a 1M wilton tip to pipe these, they came out a tad hard and they didnt look fluffy like yours did in the video 🙁 please tell me where I might have went wrong :'( they taste good and i really hope to perfect it the next time i make these! thanks so much in advance!!

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:28 pm

      Thanks so much for your comment, Denise. Sounds like you may have over-baked your churros. Next time try baking them a little less. Every oven is different, so be sure to keep an eye on it. Hope this helps 🙂

  83. Julia on January 8, 2016 at 3:42 am

    Hi Gemma! I am lactose intolerant and use lactose free milk, cheese and cream when cooking. Some recipes don’t work with these products but do you think that the hot chocolate would work with my lactose free milk? BTW your recipes have given me a lot of inspiration for my home economics assignments ;). Thanks for an another lovely recipe!

    • Profile photo of Gemma Stafford on January 11, 2016 at 2:00 pm

      Thanks so much for visiting my website, Julia. I haven’t tried using lactose free milk with this recipe. Let me know how it turns out! 🙂

  84. May Li on January 18, 2016 at 4:39 am

    Hi Gemma,
    I love your brilliant churros recipe. 🙂 I was just wondering about the size of the star nozzle, what’s the appropriate size (like in mm)? Also how many centimetres should the dough be piped? The last time I made this, the dough was thick like choux dough, is it meant to be like that, if not what should I alter during the process to thin out the batter?
    Thank you very much for your time!

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:20 pm

      Thanks so much for your comment, May. You can use whichever sized piping nozzle you prefer. This dough does get a little thick like choux. Hope this helps 🙂

  85. Vanessa on January 19, 2016 at 6:53 pm

    Hello Gemma! I dont speak english well… But Thank you for your time and congratulations for your recipes are delicious!
    But I have a problem with this recipe :(, churros leave raw inside… what type of oven used? Time of cooking? , and temperature?
    Many thanks!

    • Profile photo of Gemma Stafford on January 21, 2016 at 1:17 pm

      Thanks so much for visiting my website, Vanessa. Every oven is different. If your churros are coming out raw, bake them a little longer. Be sure to keep an eye on them. Also make sure you are baking these at the proper temperature listed in the recipe, 400oF. Hope this helps 🙂

  86. Nicole on January 19, 2016 at 6:57 pm

    Hi, I am new to your website. I want to try both your churros and baked doughnuts. Do you think I will be okay making the churros without a stand mixer? I only have a hand mixer?

    Also, I’d like to make this for a dessert for company, but will need to make it ahead since we will all be arriving at my home after dinner. Can I make the churros before we eat our tapas and keep the chocolate sauce in the pan and just heat it before serving? or do I need to make all of this on the spot?

    • Profile photo of Gemma Stafford on January 22, 2016 at 7:49 pm

      Thanks so much for your questions, Nicole. I haven’t tried using a hand mixer, but I’m sure it will work fine. These churros can be made ahead of time. Hope this helps 🙂

  87. Julia Maslich on January 26, 2016 at 9:00 am

    Hey Gemma! These look so good! I was wondering- how long do the nibblets take? Would they take as long as the normal shape? I am really excited to try these!

    • Profile photo of Gemma Stafford on January 26, 2016 at 12:18 pm

      I haven’t tried that. Just be sure to keep an eye on them so they don’t over-bake. Hope this helps 🙂

  88. Aisling on January 29, 2016 at 5:22 am

    Gemma, these look so good! I’m making the churros tomorrow because my transfer results come out :0 And I bet that baked is BETTER than fried :D!

    • Profile photo of Gemma Stafford on January 29, 2016 at 8:38 pm

      Thanks so much for visiting my website. Let me know how your churros turn out 🙂

  89. Anika E. on February 5, 2016 at 12:30 pm

    Hello Gemma,
    I am a cooking teacher at a high school and I was thinking about making this recipe for Cinco de Mayo with my students. We only have 54 minutes in the class so we would have to break the recipe into two days. My question to you is, if we make the dough one day, can we pipe and bake the dough the next? I have only done it immediately and I was wondering is the dough must remain hot.
    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 9:05 pm

      Hi Anika,

      So you can totally make this the day before and put it into the piping bag or leave it in a bowl but just make sure it is covered with cling wrap. The one thing about making it early is that you just have to keep the air off it. Otherwise it will bake up great just like fresh dough :).

      Hope it works out well for you 🙂

  90. Sara youssef on February 11, 2016 at 1:05 pm

    Hi Gemma I just finished making it it was amazing and my sisters loved it thanks very much

    • Profile photo of Gemma Stafford on February 16, 2016 at 7:04 pm

      Delighted to hear that, Sara. Thanks so much for visiting my website 🙂

  91. Lea on February 13, 2016 at 8:50 am

    Hi Gemma,

    I wanted to let you know that this recipe has worked so well for me. Everyone loved the churros and said that baked was better than fried. Today I’m trying out your carrot cake and I can’t wait to try it! The videos are also so helpful, thank you!!!

    • Profile photo of Gemma Stafford on February 15, 2016 at 11:37 am

      Thanks so much, Lea. I really appreciate it. Let me know how your carrot cake turns out 🙂

  92. Gia on February 22, 2016 at 2:53 pm

    Hi Gemma,

    Just wondering if I can make the dough beforehand, a day before actually. I’d pipe and place on baking sheet and place the sheet in the fridge. Have you tried this with this recipe before?

    Thanks!

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:57 pm

      Thanks for your question, Gia. That should be fine to do for this recipe. Let me know how it turns out. 🙂

  93. Sabrina Hillary on February 22, 2016 at 8:02 pm

    Hi Gemma, Love the churros! They were delicious. I think I have to make a second batch becaus my family already ate the first!!! And one question why do you sprinkle water on all your recipes if it requires dough?

    • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2016 at 9:48 pm

      great question. The water creates steam in the oven and it helps them rise as they bake. I do it for most doughs but not a recipe like pizza. most breads for sure. It also gives good color to your baking 🙂

  94. Jenny on February 22, 2016 at 10:27 pm

    Hi, i tried the churros recipe yesterday but when i put them in the oven they were really oily and they did not puff. Any idea why?
    Even when i put the dough in the bag it was oily

    • Profile photo of Gemma Stafford on February 23, 2016 at 10:19 am

      Jenny, I do not know the answer! Check the recipe again, baking recipes are really a bit like science, it does not take much to throw them off 🙂

  95. isabella on February 23, 2016 at 9:44 pm

    Can you please tell me where you got your piping tube? Thank you 🙂

  96. Abi on February 27, 2016 at 4:34 am

    It comes out really amazing, I made it for the first time and really tasty and delicious.. thanks for the wonderful recipe

    • Profile photo of Gemma Stafford on February 27, 2016 at 12:57 pm

      🙂

  97. Emma on February 28, 2016 at 2:03 am

    Hi Gemma,

    I’m so excited to try these out they look amazing! However I don’t have two baking trays? Does that mean they will fail? Thank you x

    • Profile photo of Gemma Stafford on February 28, 2016 at 1:47 pm

      Hi there Emma,
      The second tin is to allow for steam to form to rise the churros. If you have foil, to lay over the top it will do the same job, but it needs to be loose to stay off the paste to allow for a rise. It should not be a disaster if you cannot cover them, try it!
      Gemma 🙂

  98. Vi on March 4, 2016 at 12:40 pm

    is easy for teens

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:23 pm

      I am happy to hear that,
      Gemma 🙂

  99. Hamna on March 9, 2016 at 4:46 pm

    Hi Gemma,
    I do kinda go insane while watching your videos because they look amazing! The only problem is I will always not have one ingridient or item that pulls it together. I am wondering about what shape I can do if i don’t have any tips and only plain piping bags?

    • Profile photo of Gemma Stafford on March 10, 2016 at 2:51 am

      hi Hamna,
      I know, it is hard to have all the ingredients to hand. You can use your piping bag without any tips, this actually works really well. Do not cut the tip too big, about 1/2 to 3/4 inch will work well for you. Thank you for being in touch,
      Gemma 🙂

  100. jasmine on March 10, 2016 at 9:35 am

    Each recepe of yours is better than the one before . Love everything you do , every weekend i try to make one of your recipes and they all turned out perfect ! THANK YOU love you loads 🙂

    • Profile photo of Gemma Stafford on March 10, 2016 at 4:14 pm

      Thank you so much, Jasmine. I really appreciate it. Stay tuned for more! 🙂

  101. Bree on March 10, 2016 at 11:12 am

    Hi Gemma,
    I was wondering how long you would suggest the churros should be? Would you say around 3-4 inches? Thanks!

    • Profile photo of Gemma Stafford on March 10, 2016 at 4:26 pm

      Thanks so much for your question, Bree. You can make your churros as large or small as you prefer. I like them about 3-4 inches. Hope this helps 🙂

  102. Helena on March 12, 2016 at 6:17 pm

    I just wanted to let you know that these churros were really gross…

    • Profile photo of Gemma Stafford on March 13, 2016 at 4:02 am

      Ho helena,
      I am sorry to hear that this recipe did not work for you,
      Gemma 🙂

  103. Jiyeon on March 13, 2016 at 3:27 am

    Hi Jemma, I’m really enjoying your gorgeous recipes in here Korea. I always want to encourage you and hope you good luck! Thank you so much.

    • Profile photo of Gemma Stafford on March 13, 2016 at 3:39 am

      Hi there Jiyeon,
      Thank you so much for being with us, from so far away in Korea, I appreciate your kind support,
      Gemma 🙂

  104. Haylie on March 19, 2016 at 10:40 pm

    Hello do anyone know how long these churros can be kept in storage for? (Also how about the chocolate dip?) An answer would be much appreciated. Thank you!

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:19 am

      Hi Haylie,
      Yes! I do lol.
      The chocolate dip will keep for about a week, if you can keep it that long.
      The churros really only one day, then I would refresh them in the oven for a few minutes before serving,
      Gemma 🙂

      • Haylie on March 21, 2016 at 12:34 am

        Thank you very much Gemma!

        • Profile photo of Gemma Stafford on March 21, 2016 at 2:36 am

          You are welcome Haylie,
          Gemma 🙂

  105. Imon on March 29, 2016 at 4:11 pm

    Love love love this recipe. I even made it into red velvet churros sp good. Thanks Gemma for this easy recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:49 am

      Hi Imon,
      good job! that is what it is all about,
      Gemma 🙂

  106. James Longstreet on March 30, 2016 at 7:32 am

    I recently received a Churro Maker, a hand-operated press of sorts, as a gift. I much prefer the idea of baking the churros, rather than the deep frying described in the maker’s instructions. Do you see any reason why I couldn’t use your dough and technique with the Churro maker? Thanks for any response.

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:08 am

      Hi James,
      I would say give it shot! If you cut the recipe in half it will not be too much waste if the results do not suit you.
      Nice gift too!,
      Gemma 🙂

  107. Nneka Monica Asimobi on April 9, 2016 at 2:18 pm

    Do you have to use baking sheets

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 3:55 am

      hi there,
      you will need a flat tray of some sort, suitable for the oven,
      Gemma 🙂

  108. Sarah on April 9, 2016 at 7:36 pm

    Can I use an electric mixer to incorporate the eggs/vanilla?

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 3:50 am

      Hi Sarah,
      Yes you can, slowly though!
      Gemma

  109. Alexia Cattnell on April 15, 2016 at 1:01 pm

    I absolutely love them! I just made them and they are so delicious. Will be making this again, thanks Gemma! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:06 pm

      Great Alexia,
      Thank you for letting me know,
      Gemma 🙂

  110. sSarah on April 16, 2016 at 5:02 am

    Hi ive made these before (and i loved them!) and im baking them again but i want to make half churros and half eclairs would the eclairs take less time? x

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 11:39 am

      Hi Sarah,
      Eclairs are a bit of a process, and take some time to make, I am not sure what you mean by half and half!
      You will need to make these in separate batches no matter what,
      Gemma 🙂

  111. elizabeth on April 18, 2016 at 7:58 am

    do i have to use unsalted butter

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 9:29 pm

      no you can use salted no problem 🙂

  112. Viji kumar on April 27, 2016 at 9:40 am

    Hi…i tried ur churros recipe..but tried deep frying..they jus dont turn out crispy on the outside..what might b the reason?
    After adding eggs to the dough it takes me close to 20mins to make them into a lil perfect batter..:(
    Please help..can i use the spiral beater instead

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:14 pm

      Thanks so much for your questions. For the best results, I recommend following the recipe exactly. It sounds like your oil may not be hot enough when you are frying. Be sure to let the oil heat up enough, to about 375oF(191oC). I would also recommend using a regular whisk for mixing. Hope this helps 🙂

  113. Zainab on May 4, 2016 at 2:00 am

    Hi! I followed the recipe exactly but it came out more like a batter than a dough. No success piping it, it just spreads all over the place. From all the comments above it seems as though I did something wrong – no one else seems to have had the same problem. It was my first time trying any kind of choux pastry; do you have any idea what I could be doing wrong? It looked fine until I started putting the eggs in, then it got rather runny after I’d put in about half the egg mixture.

    • Profile photo of Gemma Stafford Gemma Stafford on May 4, 2016 at 2:39 am

      Hi Zainab,
      First of all let me assure you that you will learn more from your mistakes than your successes! I know i did.
      It sounds like there was something off in your measurements. My best guess is that you did not add enough flour at the start. Baking is a science, and a small change in a recipe will change the result. I do hope you will try this recipe again,
      Gemma 🙂

      • Zainab on May 4, 2016 at 5:42 am

        Thanks Gemma, I’ll give it another shot. I ended up baking the runny batter in muffin cases. Then I filled the cooled “muffins” with whipped cream and covered them with chocolate like an eclair. Unconventional but family loved them 🙂

        • Profile photo of Gemma Stafford on May 6, 2016 at 11:03 am

          That’s a great way to utilize the batter. Glad it worked out 🙂

  114. Ritika on May 5, 2016 at 9:13 am

    Hi there I really enjoy your recepies and was thinking if u could post some using only whole wheat flour and no butter ☺️ A healthy one

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:21 am

      Check out my pizza dough recipe, you can use whole wheat flour for that. Thanks so much for visiting my website 🙂

  115. WilliamRera on May 6, 2016 at 12:10 pm

    wow, awesome article post.

  116. Emma on May 8, 2016 at 2:46 pm

    I have to make churros for a school project and I won’t have time to bake them tomorrow morning and I’m serving them around noon, so do you have any tips to keep them fresh and crispy until then? Thanks!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:58 pm

      Thanks so much for your question, Emma. These churros are best when eaten right after baking. The best way to keep them fresh is to store them in an airtight container. Hope this helps 🙂

  117. Megha on May 19, 2016 at 11:48 am

    Hi Gemma…can u suggest something to replace eggs with since i’m a vegetarian
    Thanks?

  118. Rikux on May 20, 2016 at 11:46 pm

    Hi, Gemma.
    I have a question as non english speaker.
    You suggest using two baking sheets. What that means exactly?
    Is it two baking papers on eachother or is it two metal plates?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:30 am

      Hi Rikux,
      Ah! I can see how that could be confusing.
      We call a flat metal oven tray a baking sheet, or a cookie sheet. When you put two of these together you increase the thermal quality of the sheet, so for some recipes such as pizza for instance, you can pre-heat the sheets, which gives you a crisper base,
      Gemma 🙂

  119. john on May 27, 2016 at 1:33 pm

    we are going to do this at home… hope it works!!! any tips?

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:04 pm

      Hi John,
      If you follow the recipe as written you should have success with this. there is also a video just in case,
      Gemma 🙂

  120. Profile photo of bakingmad bakingmad on June 5, 2016 at 11:13 am

    Hi Gemma,
    I loved your easy-to-follow recipe, and they tasted great as well! However, when I was making the hot chocolate it didn’t thicken, although I closely followed the recipe, do you know why it didn’t thicken and have any tips for next time??

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 12:44 pm

      Hi there,
      I do not know! usually when things do not work out it is because of the change in the ingredients. If oyu have not adjusted the recipe I cannot explain it,
      Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 12:44 pm

      Hi there,
      I do not know! usually when things do not work out it is because of the change in the ingredients. If you have not adjusted the recipe I cannot explain it,
      Gemma 🙂

  121. Natalie on June 10, 2016 at 10:12 am

    Hi! I tried this recipe out but it was very thin and didn’t hold it’s shape in the piping stage and I’m wondering what I did wrong? Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:53 am

      Hi Natalie,
      sounds like a measurements problem. Baking is an exact science, if you get the measurements even slightly off it will affect the results. Give it another shot,
      Gemma 🙂

  122. Linh on June 11, 2016 at 3:53 pm

    Hi Gemma. Today I tried these and they puffed up too much in the oven, so I ended up making eclairs instead!

    • Profile photo of Gemma Stafford Gemma Stafford on June 12, 2016 at 1:52 am

      Ha ha Linh!
      I am not sure what happened there, but I am glad you enjoyed the results,
      Gemma 🙂

  123. Andrea on June 16, 2016 at 12:42 pm

    Could I make these the day before and serve them cold? I’m having a party and this seems too much to do during the party so I thought of doing them that morning but I do have a lot to do already.
    Andrea

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 1:29 pm

      Hi Andrea, These are best served freshly made. you can bake them the day before, then warm them through in the oven before serving,
      Gemma 🙂

  124. Profile photo of Labelab Labelab on June 19, 2016 at 8:35 am

    This is amazing! I made these for father’s day and my dad loved them. Thank you so much Gemma every recipe of yours has gone successfully with me. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:34 pm

      Hi there,
      I am really happy to hear that, thank you for being in touch, i am happy to have you with us,
      Gemma 🙂

  125. Giselle on June 21, 2016 at 4:49 pm

    Hey Gemma!,
    I’ve been making lots of your recipes and theyve turned out amazing. ive been wondering if i could substitute butter with vegetable oil spread?
    Giselle

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:49 pm

      Hi Giselle, Thanks for your feedback. I haven’t tried using vegetable oil spread for this recipe but I’m sure it will work. Good luck and let me know how it turns out 🙂

  126. Profile photo of miriam886 miriam886 on June 22, 2016 at 4:43 pm

    Hi Gemma! Ok so I was just wondering as a general question, if we use salted butter, then do we have to add salt? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on June 23, 2016 at 7:06 pm

      Some do Miriam but I don’t. I really don’t think it makes a big difference.

  127. Roxanne Toxic on July 2, 2016 at 2:38 pm

    Hi Gemma,
    Can you replace the brown and white sugar with coconut palm sugar? Thnx, I’m going to try this recipe for a party.
    Roxanne

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:32 am

      Hi Roxanne,
      Yes, I think this will work. Do try it ahead of your party though, to be sure, let me know how it works,
      Gemma 🙂

  128. Tammy on July 7, 2016 at 9:45 am

    Hi Gemma 🙂
    I want to make these churros again and I was wondering if I added cocoa powder, would it ruin the balance of fat and would it affect the choux pastry?
    Thank youuuu <3

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:52 pm

      Sure, you can do that. Get creative with this recipe 🙂

  129. Léo on July 8, 2016 at 7:39 am

    Hi Gemma! I made your recipe, and the churros turned out great! But they weren’t brown AT ALL, they hade the colour of the dough. Do you know why?

    Thanks for recipe, and all the others that I bviously need to try!

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:01 pm

      Hi Leo,
      sounds like the oven temperature was not quite right! These should brown in the time, i have not heard this comment before! check your oven with a thermometer, to be sure,
      Gemma 🙂

  130. Bridget on July 8, 2016 at 10:00 pm

    I’m sorry but these turned out horrible. I have tried to make these 3 times, and each with the same result. the dough was very oily and they did not rise at all in the oven. they came out crunchy and flavourless. the chocolate sauce did not thicken. and it was all a massive failure. what a horrible experience

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 2:30 am

      Ah Bridget, I am so sorry to hear that. I am not sure what went wrong for you, other people have reported and sent photos of their great results. Sometimes it is a misreading of the measurements. I hate to think that you are disappointed,
      Gemma 🙂

      • Bridget on July 13, 2016 at 4:56 am

        I do live in Australia, which is uses metric measurements, do you think maybe that could affect it? is one cup a different amount for us? thanks so much for your help 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:30 pm

          Hi Bridget,
          Whichever measurements you use, stick to one, either the imperial or cups. I am not sure what went wrong for you, but it does sound like an imbalance in the measurements. Remember too that different ingredients measure differently, so icing sugar and flour, in cups actually have different imperial weights, it is complicated!
          Gemma 🙂

  131. Profile photo of Labelab Labelab on July 12, 2016 at 7:28 am

    I wanna make this again but they are for a party in the middle of the day and I don’t want to go cold. I want to make the choux pastry and pipe it but bake it just before the party, which is around a day after. If I keep it in the fridge overnight, will it stay the right texture and will it still taste good?

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 10:49 am

      Hi there,
      you can bake these off the day before, then store them in an airtight container. Pop in the oven for a few mins to refresh before serving,
      Gemma 🙂

  132. Hannah on July 13, 2016 at 6:30 pm

    Hi Gemma and all readers,
    I can safely say this recipe has been tried and tested by myself and I am super happy with it as was my fam .. Gemma you’re a genius 🙂 only reason I haven’t given it the full 5 stars was due to the hot chocolate taking much longer to thicken up but this was soon overcome with a little trial and error and adding and subtracting things! Might have had something to do with the chocolate I suspect? Anyhoo thankyou Gemma, keep up your fantastic work, take care and may God bless you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 14, 2016 at 7:50 am

      Hi Hannah,
      thank you so much for this! It is so great to have bold bakers encouraging others to get baking. I am really happy this was good for your family,
      Gemma 🙂

  133. Venia on July 17, 2016 at 6:20 pm

    Why are the directions confusing? Like step# 12 isn’t even complete. Roll them in what?

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 1:11 am

      Hi Venja,
      i am sorry that you are confused about this:
      Combine sugar, cinnamon and salt in a ziplock baggie.
      Take the churros straight from the oven and toss them in (the sugar, cinnamon and salt mix) then Roll churros in mixture until well covered.
      It is best to do this when the churros are warm and fresh from the oven.
      I can see that this is not as clear as it might be, will edit when I get a chance, thank you,
      Gemma 🙂

  134. Evangeline on July 21, 2016 at 12:03 am

    Why do you need so much eggs is it for creamyness, flavor, or does it help for the baking process? I just need to know

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2016 at 12:56 am

      Hi there,
      You need the egg to form the ‘shell’. just as you do for choux pastry. Take a look at a few of these recipes and it will give you the idea,
      Gemma 🙂

  135. Nayyer amir on July 23, 2016 at 7:39 am

    Hi Gemma
    In this recipe we want to use the measuring cups and spoons to measure flour,water…?? Measuring cups and spoons are really so important in baking and cooking??

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 12:57 pm

      Hi Nayeramir,
      This is the recipe:
      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
      1tsp 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
      Here you will see the measurements in cups, grams and ounces. It is vital that you choose your method of measuring, JUST USE ONE. So if it is cups, we are talking about the measuring cups used here in America. I do not know what you are familiar with, perhaps for you it is better to use imperial measurements.
      Do not mix the methods,
      Gemma 🙂

  136. Nayyer amir on July 23, 2016 at 7:42 am

    Or we used any spoon or cups in the recipe? Or measuring ? So confused ?

  137. Khushilunkad on July 25, 2016 at 8:58 am

    Hey, could you please add in the egg substitutes in the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 12:25 pm

      I actually don’t have one for churros because it is a little like custard, it’s hard to replace them in this recipe.

  138. Nayyer amir on July 30, 2016 at 11:16 pm

    Hi Gemma
    Please fulfill my request of Black Forest cake …. I’m waiting because my sister birthday is coming so her favourite cake is black forest cake … I have to surprise her please please please ???

    • Nayyer amir on July 30, 2016 at 11:18 pm

      I’m waiting please

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 7:52 am

      Hi there,
      I have this recipe on my list but it will be some time before I get to it, so it is unlikely I will get to it before you need it, sorry!
      Gemma 🙂

  139. Gillian on August 7, 2016 at 8:13 pm

    Hi Gemma
    Just wondering how long should you set the pastry aside for before you add the eggs
    Love your recipes

    Thanks Gillian

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:28 pm

      Hi Gillian,
      Just so they do not cook in the hot pastry, so blood temperature is good,
      Gemma 🙂

  140. Zainab on September 4, 2016 at 1:52 pm

    Hi gemma I would like to fry these can u tell at whst temperature and for how much time should i fry them ?
    Love your recipes thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:19 am

      Hi Zainab, you need to try this yourself! I never did fry this particular recipe. I would suggest a safe deep fat fryer, at 180 degrees, then keep an eye on them 🙂

  141. ku on September 6, 2016 at 10:36 pm

    hello ! I do not have enough butter and will have to half the recipe. but how do I half the egg?

    • Profile photo of Gemma Stafford Gemma Stafford on September 7, 2016 at 2:56 am

      Choose 2 small eggs, or 1 egg and 1/2 of a beaten egg – this is easy to do! 🙂

  142. Fitri on October 5, 2016 at 3:34 am

    Hi Gemma,
    i’m officially your fans now
    I’ve never baked anything before, no one teach me (even my mum can’t bake). So it was really interesting when i found your youtube channel and blog. This is the first recipe that i tried and they came out perfectly! I have tried to fry them and baked them. But i really like baked one better, just like you said 😀 It’s just so puffy and delicious (and no additional oil 😉 )
    Can not wait to try the other recipes. Keep sharing Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:16 am

      Hi Fitri,
      you will be a popular member of your family if you keep up the good work! I am really happy that this worked for you. it is good to have you with us,
      Gemma 🙂

  143. Mary on October 14, 2016 at 12:03 pm

    If I needed to make these ahead, will they keep? Say, overnight in an airtight container?

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 10:18 am

      Hi Mary, i would tend not to keep this type of dough, it will e easier to keep the finishes article, then refresh in a hot oven before serving 🙂

  144. Sanny on October 14, 2016 at 11:05 pm

    can i fry this churros ?

  145. Sanny on October 14, 2016 at 11:11 pm

    hi gemma , can i put my dough and bake it the day after ? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 2:06 am

      I would not suggest this for this recipe. Get your ingredients organized the day before, ready to mix quickly on the day.
      You may fry these, but remember this recipe is designed for baking! 🙂

  146. Jessica on October 25, 2016 at 9:45 pm

    Hi Gemma! Is it okay if I don’t use 2 baking sheets stacked on top of each other, but only one? (I only have one). Will the churros turn out differently? I can’t wait to try out this recipe 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 26, 2016 at 1:20 am

      Hi Jessica, this will be fine, the idea of two is just to give a really hot start to the bake, to make them ‘pop’,
      Gemma 🙂

  147. Svenja Geissler on October 26, 2016 at 10:08 am

    Hi Gemma
    This pasty, is it like the normal choux pastry that one can also use for things like eclairs?

  148. Clara Serrari on October 27, 2016 at 12:25 pm

    Hi Gemma, any way I can stuff these churros without a syringe? ?

    • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2016 at 9:23 pm

      With a piping bag?? failing that a ziplock bag with the corner cut 🙂

  149. Profile photo of Shristi sipani Shristi sipani on October 29, 2016 at 3:04 am

    Hi, jemma
    I am a vegetarian , i don’t eat eggs ….so what can i replace eggs with?

    • Profile photo of Gemma Stafford Gemma Stafford on November 1, 2016 at 2:35 am

      Hi there, this recipe is particularly difficult to find a substitute for! it is based on eggs really. Any recipe which is primarily egg cannot work successfully with a substitute, sorry! 🙂

  150. Profile photo of Queen-Sophia Queen-Sophia on October 30, 2016 at 3:28 pm

    Hi Gemma, can i use any kind of hot chocolate powder for the hot chocolate sauce?

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 4:04 am

      Hi there, cocoa powder has the highest chocolate content, and usually will not have additives, such as sugar or milk powder. cocoa is always best for baking, apart from real high cocoa content chocolate! is this what you mean? Gemma 🙂

  151. Profile photo of Gyanvi Gyanvi on October 31, 2016 at 3:43 am

    hi!
    i really likes your recipe but cannot decide which egg substitute to use. can you please help me with that.

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 4:14 am

      Hi there, there are some recipes which cannot be made with an egg substitute, or at least not successfully! This is one of them, it is heavily reliant on eggs. Choux pastry is also like this, it will not be the same thing if you substitute the eggs! Gemma 🙂

  152. Myra on November 4, 2016 at 8:05 am

    Hi! I’m from India and watch almost all your videos & try them out as well! Churros are my favourite! I’m making them for a bakery sale in my school to raise funds. Could you please suggest how I should increase the quantities? I’m planning to serve it in paper cups with 4-5 churros sticks each. Please do let me know asap 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 4:31 am

      Hi Myra, for this recipe you can simple multiply the recipe. Do try it out with a small batch first, to be sure you have it right. All baking takes practice.
      I would be tempted to only do double batches at a time, this will allow you to prepare more as you bake one lot. Do not let the batter sit around for too long before baking, this is important 🙂

  153. Jane on November 17, 2016 at 4:28 pm

    Hi Gemma, could I have the nutrition facts for this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on November 18, 2016 at 6:20 am

      What do you mean? Are you talking calories, or fats, carbs, sugars etc. I do not do that type of breakdown, Gemma 🙂

  154. Lia Sokol on November 25, 2016 at 6:45 am

    Hi gemma,
    I LOVE your blog and YouTube channel. could make these with gluten free flour? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 1:27 pm

      hi there, yes, I think this is worth a shot! Use a good all purpose gf flour. It is good ot have oyu with us,
      Gemma 🙂

  155. Jodi on November 27, 2016 at 3:28 am

    Oh my CHURROS!!!!!! These were amazing, loved my me and my family – WILL be making these again!!! Thanks for sharing such a simple yet delicious recipe!!! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 28, 2016 at 2:29 am

      Hi Jodi,
      I am really happy to hear this, people get this either very right, or very wrong, well done you,
      Gemma 🙂

  156. Profile photo of TheZmartZombie TheZmartZombie on November 29, 2016 at 8:53 am

    When mixing, can I use an automatic mixer?

    • Profile photo of Gemma Stafford Gemma Stafford on November 30, 2016 at 2:34 am

      Well! this recipe is best made by hand, though some people do use a mixer to add the eggs, little by little, so try it out!
      Gemma 🙂

  157. Inbar on December 22, 2016 at 2:22 am

    Hi Gemma, this recipe looks amazing.
    Im from israel and we’re celebrating Hanukka this week, a holiday full of Sufganiot (check it out!) and donuts. I think i will try something else this year and make these amazing looking Churros! I have a question though, does the taste is similar to the deep-fried Churros? I dont want to fry them, but i do want it be tatsy as deep-fried ones.
    Thanks in advance and happy holidays!

    • Profile photo of Gemma Stafford Gemma Stafford on December 23, 2016 at 3:13 am

      Hi Inbar,
      If you get this recipe right they are every bit as good as the fried version. I wish you every success with this recipe.
      Gemma 🙂

      • Inbar Yannai on December 23, 2016 at 1:18 pm

        Thank you!

  158. kimo on January 4, 2017 at 12:22 am

    hi Gemma
    i like the recipe but am worried about can i fry them instade baking. Thnaks

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:37 am

      Sure you can, just watch the temperature, needs to be about 180 degrees to cook through without over baking on the outside,
      Gemma 🙂

  159. Katelynn on January 23, 2017 at 3:39 am

    A good recipe. I made a churro ice cream bowl! ;D

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2017 at 5:45 am

      Yummy, what a great idea Katelynn,
      Gemma 🙂

  160. Vaishnavi Rasam on January 25, 2017 at 1:11 pm

    Hi, I love all your recipe. I want to make churros, can I substitute egg in this recipe??

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 2:08 am

      Hi there, really no!
      This type of pastry is based on eggs, it really is related to choux pastry, and although you may find alternative recipes online I do not find them to work in the same way,
      Gemma 🙂

  161. Profile photo of sbishnoi88 sbishnoi88 on January 29, 2017 at 9:25 pm

    I can’t wait to try this! Where do you get your pastry bags/tips? The star tip I have will make really skinny churros 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:20 am

      Hi there,
      I have loads of these frosting tips, collected over the years, and add to them from time to time. Wilton do a really great range, which are available on Amazon, and any kitchen shop will have them too. Failing all of that you can use a plastic food bag, with a churro sized corner cut off, and use that! it will not be ridged, but it will be good too. Use what you have, this is how it was done in times past!
      Gemma 🙂

  162. Lucy on February 5, 2017 at 12:25 pm

    I made these due to the good reviews but these tasted horrible!

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2017 at 1:11 am

      Haha! Lucy I guess you got something wrong! Go back to the recipe and check it out, it is a learning curve,
      Gemma 🙂

  163. Ruzanna A.R on February 12, 2017 at 8:42 pm

    Hi,
    I like this recipe. Thanks.
    I think some tweaking is required though somewhere, maybe the baking time. But honestly I love the idea of baked churros because well o didn’t have to be stuck in the kitchen frying it! and when you are managing toddlers… oven stuff are awesome!

    I like making things ahead and observe how it freezes then cooks. Thus that’s exactly what this is, it’s Freezed churros dough pre piped then when needed into the oven..

    I realised at 200 c for 20 mins was not exactly how I say nicely cooked, it got dark on the bottom and slightly deflated.. so my second test was at 180c 20 mins and brought the temp down to 150c for 10 mins… hoping that cooks it well with less deflating…

    however still awesome and my kids got chocolate mess everywhere 🙂

    ps. how do I post pictures?

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 7:48 am

      Hi there,
      Ah! it sounds like you are experimenting with this recipe, good job, get it right for you.
      You can post your photos through the link at the bottom of every recipe. I will look forward to seeing the results,
      Gemma 🙂

  164. Nadia on February 24, 2017 at 8:51 am

    These were my first churros and they turned out perfect. I cheated with store bought dulce de lece. Thank you for sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on February 24, 2017 at 12:54 pm

      You naughty girl Nadia, lol!
      I am so happy that this recipe worked for you, well done,
      Gemma 🙂

  165. Goldo on March 20, 2017 at 9:45 pm

    Does serve 30 mean 30 servings or 30 churros?

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:21 am

      Hi there,
      This means 30 churro, I do hope you enjoy this,
      Gemma 🙂

      • Goldo on March 27, 2017 at 6:49 am

        Thanks so much!!

  166. Profile photo of Bipasyana Bipasyana on March 22, 2017 at 5:13 am

    Hi Gemma,
    i really love all of your recipes. so far i have tried irish soda bread,whole wheat bread,best ever pizza,monkey bread pizza,Digestive biscuit, carrot cakes and many more.i cant remember all 😀 and all of these i made without egg using your substitution chart.All came out satisfactory. i once tried churros too by substituting egg with ground flax seed and water mixture but unfortunately i failed. isn’t there any substitution of egg which is perfect for this recipe? it looks so yummy and i want to try self made version of these. Thank you for all the recipes so far. lots of love!

    • Profile photo of Gemma Stafford Gemma Stafford on March 22, 2017 at 10:00 am

      Hi there,
      Well! there are some recipes which really rely on eggs. This recipe is from Mexico, and Mexicans eat more eggs than any other race on earth, how about that!
      For me there is no substitute which really works in this type of recipe, choux pastry being the other one.
      Check online, there may be other ideas,
      Gemma 🙂

      • Profile photo of Bipasyana Bipasyana on March 22, 2017 at 7:05 pm

        Thank you so much for responding. My bad i couldnt taste it.(being a vegetarian is tough sometimes ?)
        I have a small request. Can you do a basic video for a vegetarian like me ,making it clear in which tye of recipe egg is must and in which type of recipe we can substitute it?
        Thank you for your help. Keep baking and guiding us.

        • Profile photo of Gemma Stafford Gemma Stafford on March 23, 2017 at 4:37 am

          Good idea! Eggs are such a vital part of some baking, but not all!
          Will add this to my ideas list, thank you,
          Gemma 🙂

  167. lara on April 4, 2017 at 8:16 pm

    This was delicious!

  168. Dee on April 12, 2017 at 1:48 am

    Hi Gemma

    These were great. The second time I made them like donuts and glazed them with your special salted caramel sauce. I can’t get enough of them. Thanks for simplifying both!

    do you have a sticky gingerbread (loaf/cake) recipe that doesn’t need molasses? I can only find molasses-sugar and various syrups like maple-carob..

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2017 at 7:15 am

      Hi Dee,
      This is a great idea, well done you! I am happy that you mastered this one!
      I have a great Gingerbread Cake here on the website. I make this in a slow cooker/crock pot.
      If you do not have one you can bake this in the oven. Use a heavy bowl, and cover it down. It is a slow bake 130C.250F for about 2 hrs, but you will need to monitor this. I have not oven baked this, and I have not tried it at a higher temperature, so it will be an experiment,
      Gemma 🙂

  169. Lian Arguin-Laverdière on April 13, 2017 at 2:48 pm

    Hi, about the eggs, is it small or large eggs?

    • Profile photo of Gemma Stafford Gemma Stafford on April 14, 2017 at 3:46 am

      I generally use large eggs, medium will do, small are too small generally,
      Gemma 🙂

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