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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

4.7 from 40 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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479 Comments

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

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

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

      Hi Brooke,

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

      Hope this helps,
      Gemma.

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

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

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

      Thank you for your lovely message.

      Best,
      Gemma.

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

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

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

      Hi Alison,

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

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

      Best,
      Gemma.

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

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

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

      Hi Bonnie,

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

      Best,
      Gemma.

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

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

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

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

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

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

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

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

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

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

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

    Thanks! 🙂

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

      Hi Dawn,

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

      Good luck with your fundraiser.
      Gemma.

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

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

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

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

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

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

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

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

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

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

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

        Yay!! Thrilled to hear that!!

        Best,
        Gemma.

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

    Hi Gemma,

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

    thank you for time!

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

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

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

    Hi Gemma,

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

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

      Hi Martha,

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

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

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

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

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

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

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

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

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

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

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

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

    I have a fan forced oven if that makes a difference

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

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

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

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

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

      Hi Jaimini,

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

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

        Thank you so much that’s really helpful !

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

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

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

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

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

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

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

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

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