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4.46 from 187 votes
Baked Churro Donuts made without a donut tin! deliciously simple
Churro Donuts Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

Make my Baked Churro Donuts recipe, a mash up of two favorite desserts that taste even better together. Bake them in a homemade donut tin.

Course: Breakfast
Cuisine: Mexican
Servings: 12 donuts
Author: Gemma Stafford
  • 1/2 cup (4oz/120g) butter, melted and cooled
  • 1/3 cup (2 1/2oz/75g) sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 2 cups (10oz/300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/3 cup (320ml) milk
  • 1/4 cup ( 2oz/60g) butter melted For the Churro Topping
  • 1/2 cup (4oz/120g) sugar
  • 2 tablespoons cinnamon
  • 1/2 cup (3oz/90g) chocolate chopped For the Chocolate Sauce
  • 2 tablespoons cream
  1. In a large bowl combine the flour, sugar, cinnamon, baking powder and salt.
  2. In a separate bowl whisk together the eggs, milk, vanilla and melted cooled butter.
  3. Gradually add the dry ingredients into the wet until evenly combined with no lumps leaving you with smooth pourable batter.
  4. Spoon or pipe the batter into your DIY doughnut tin. Place in a preheated 350oF (175oC) oven and bake for 20-25 minutes until lightly golden.
  5. Remove from the oven and cool for about 5 minutes before turing out onto a wire rack and removing the tin foil.
  6. While the donuts are cooling make the topping - In a small bowl, melt 1/4 cup butter. In another small bowl mix together the sugar and cinnamon and set aside.
  7. Next make the chocolate ganache - Melt the chocolate in a microwave or over a bain marie. Stir in the cream until you have a shiny thick ganache.
  8. To assemble your donuts - Brush each cooled donut with the melted butter then place in the bowl of cinnamon sugar, coating each donut completely on all sides.
  9. Once all of your donuts have been coated in cinnamon sugar dip the top half in the chocolate ganache making sure to generously coat with chocolate. Enjoy!