Baked Churros

Baked Churros

4 Reviews
From:, April 2017

Skip the greasy mess and bake these healthier churros rather than frying them in oil. The cinnamon-sugar-dusted classic Mexican dessert comes out of the oven crunchy on the outside and tender on the inside.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup water
  • 4 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or a baking mat.
  2. Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.
  3. Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a ¾-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a ¾-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
  4. Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
  5. Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.
  • Equipment: Parchment paper or baking mat, pastry bag with ¾-inch open-star tip or 1-quart sealable plastic bag

Nutrition information

  • Serving size: 1 churro each
  • Per serving: 106 calories; 5 g fat(3 g sat); 0 g fiber; 14 g carbohydrates; 2 g protein; 34 mcg folate; 41 mg cholesterol; 5 g sugars; 5 g added sugars; 164 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 111 mg sodium; 28 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ carbohydrate, ½ starch

Reviews 4

June 01, 2019
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By: poppie
I did not like this recipe because the batter way WAY TOO RUNNY!!! ?? this churro recipe was not help full to me and did not work
January 15, 2018
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By: Juju Bean
In process of making these. Followed exactly. After adding both eggs and water, mixture is excessively watery. Mixture doesn't seem to hold its shape once piped, I have a big churro pancake essentially. Looks yummy enough. Will make again, with less water.
August 19, 2017
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By: Sophie
I just baked them, and they were very yummy. Light. At the end, I just brush the churros with a bit of water so was easy for the sugar/cinnamon to stick. Good healthy snack for kids.
May 04, 2017
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By: cbellis51
I made these today. 2 issues with them. When you mix the egg mixture with the dough part needs to be done in a mixer. I could not get it to mix any other way. Biggest issue is the cinnamon sugar will not stick to them even when hot out of the oven. I finally brushed the with sugar and then it stuck. I will make them again. They were good.
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