Baked Churro Bites with Cinnamon Sugar Recipe
These Delicious Baked Churro Bites offer a healthier twist on the classic fried treat by baking instead of frying. Perfectly crispy on the outside, soft on the inside, and generously coated in cinnamon sugar, these crowd-pleasing bites are ideal for snacks and gatherings. With easy-to-follow steps and simple ingredients, you can enjoy the authentic churro flavor without the guilt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 20 churro bites
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Churro Dough
- 1 1/4 cups water
- 5 tablespoons chilled unsalted butter
- 2 packed tablespoons brown sugar
- 1/2 teaspoon fine salt
- 1 1/4 cups plain all-purpose flour
- 1 teaspoon vanilla essence
- 2 large eggs
- 2 tablespoons butter, melted (for brushing before adding sugar)
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: In a saucepan over medium heat, combine water, chilled butter, brown sugar, and salt. Bring the mixture to a simmer. Add the flour all at once, stirring constantly for about 5 minutes until a soft, sticky dough ball forms and a starchy film appears on the bottom of the pan. Continue stirring and scraping the pan for another minute to ensure even cooking.
- Cool and Incorporate Eggs: Transfer the dough to a bowl and allow it to cool for about 10 minutes. Stir in the vanilla essence. Add the eggs one at a time, mixing thoroughly with a spatula after each addition until a smooth, sticky dough forms, even if it looks initially separated.
- Prepare for Piping and Baking: Preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper. Fit a pastry bag with a star tip and fill it with the dough. Pipe 3 to 4-inch long ropes spaced evenly apart on the sheets. Use a knife to cut between each rope cleanly to separate them.
- Bake the Churros: Lightly spray the piped dough with vegetable oil and mist the pan with water to add moisture. Bake for 20 to 25 minutes until the churros puff up and edges turn golden brown. Once baking is complete, turn off the oven and crack the door open 8-12 inches. Let the churros rest inside for 10 minutes to crisp up.
- Finish with Cinnamon Sugar: Remove the churros from the oven and brush them lightly with melted butter in batches of six. Place the churros into a bag containing the cinnamon sugar mixture and toss gently to coat them evenly. Repeat this process for remaining churros. Serve immediately for the best taste and texture.
Notes
- Make sure the dough cools slightly before adding the eggs to prevent scrambling them.
- Use a star tip for authentic churro ridges and better coating with cinnamon sugar.
- Spraying with vegetable oil and adding moisture before baking helps achieve a crisp exterior.
- Letting the churros rest in the open oven after baking enhances crispiness.
- Serve churros fresh for optimal texture; reheating may soften them.
