Breads & Doughs

Homemade Baked Churros

4.56 from 705 votes
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Homemade Churros (Baked, not Fried)

Hi Bold Bakers!

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

How to Make Homemade Baked Churros

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

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

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

Can You Substitute the Eggs?

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

What if I Don’t Have a Piping Bag?

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

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

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How to Serve Homemade Baked Churros

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

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

How to Store Baked Churros

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

Get More Baked, Not Fried, Recipes!

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Watch The Recipe Video!

Homemade Baked Churros Recipe

4.56 from 705 votes
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Author: Gemma Stafford/Gemma's Bigger Bolder Baking
Servings: 30
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Author: Gemma Stafford/Gemma's Bigger Bolder Baking
Servings: 30

Ingredients

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

Instructions

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

 

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Kathryn R
Kathryn R
5 months ago

Thank you for this recipe! I still think fried churros are better because they are soft on the inside, and are crispy. Baked churros were not as crispy, but still delicious! When I was coating the churros with the mix of cinnamon and sugar, only the cinnamon stuck to it even when I mixed the cinnamon and sugar very well. I had to coat it with butter first, but the butter gave it a nice flavor. I will probably make these again!

Janet Wilson
Janet Wilson
5 months ago

I have tried this recipe before and it is amazing. I just wanted to know how much cocoa powder should I add in this if i wanna make chocolate churros. Thank You, Janet

Angel
Angel
6 months ago

Thanks Gemma this recipe is stunning

Charlie
Charlie
6 months ago

Hey! Thanks for the great recipe🤤🤤Me and my dad made this and it turned out great🤗

Cohnor Walsh
Cohnor Walsh
7 months ago

hi gemma
I made your churros today and the hot chocolate wasn’t thick enough it was just liquid.
how do you fix this?

Thank you

Elsa
4 months ago

Hi Gemma! I’ve never made these before and wanna make it. I also don’t want it to taste like eclairs! I’ve read through a few comments on youtube, and here, and I didn’t get much confidence! 🙁
A few extra tips would be nice!
Thanks!
Elsa.

Paige
Paige
9 months ago

Hi Gemma.
What size of star nozzle should be used? Is it possible to add crushed Oreo into this recipe? If so, how much should be added? Would this recipe to be easily converted into fry version ?

Thank you.

7 months ago

Just try this recipe it came out too good… First try was not perfect second time i baked only for 18 min… It came out perfect… Thanks a lot for this recipe … My kids loved it

Brian Desmond
Brian Desmond
7 months ago

My churros were foamy in the oven and then cooked on the outside but not in the middle so it tasted like raw salty dough. Any idea how to fix this?

Sadie
Sadie
10 months ago

Very eggy and buttery – they were not airy, but rather dense.

About Us

Meet Gemma

About Us

Meet Gemma

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

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford