These Churro Donuts bring the irresistible crunch and cinnamon-sugar warmth of churros into a soft, baked treat. Perfectly golden on the outside and tender inside, they’re a guilt-free indulgence that skips the frying without sacrificing flavor.
In just 25 minutes of prep and another 25 in the oven, you’ll have a batch of aromatic delights ready to share—or keep all to yourself.
Each bite is a cozy blend of buttery dough, crisp edges, and a generous dusting of cinnamon sugar that melts on your tongue. Whether enjoyed fresh from the oven or paired with a cup of coffee, these donuts are a simple yet show-stopping dessert that’s sure to impress. Ready in under an hour, they’re the perfect balance of convenience and indulgence.
Ingredients for Churro Donuts (Baked Not Fried)
- For Donuts:
- 2 cups (10oz/300g) all-purpose flour
- 1/3 cup (2 1/2oz/75g) sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- A pinch of salt
- 3 eggs
- 1 1/3 cup (320ml) milk
- 1 teaspoon vanilla extract
- 1/2 cup (4oz/120g) butter, melted and cooled
- For Cinnamon Sugar Topping:
- 1/4 cup (2oz/60g) butter, melted
- 1/2 cup (4oz/120g) sugar
- 2 tablespoons cinnamon
- For Chocolate Sauce:
- 1/2 cup (3oz/90g) chocolate, chopped
- 2 tablespoons cream
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, combine the flour, sugar, cinnamon, baking powder, and salt.
- Whisk wet ingredients: In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted cooled butter.
- Combine ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until you have a smooth, pourable batter with no lumps.
- Prepare the donut tin: Spoon or pipe the batter into your DIY doughnut tin.
- Bake: Place the tin in the preheated oven and bake for 20-25 minutes, or until the donuts are lightly golden.
- Cool: Remove from the oven and let cool for about 5 minutes before turning out onto a wire rack and removing the tin foil.
- Prepare the cinnamon sugar topping: While the donuts are cooling, melt 1/4 cup butter in a small bowl. In another small bowl, mix together the sugar and cinnamon and set aside.
- 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.
- Assemble the donuts: Brush each cooled donut with the melted butter, then place in the bowl of cinnamon sugar, coating each donut completely on all sides.
- Add chocolate topping: 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: Serve and enjoy your delicious Churro Donuts!
Creative Topping Ideas to Elevate Your Donuts
While the cinnamon sugar and chocolate ganache combo is classic, don’t be afraid to get creative! Try drizzling with caramel sauce, sprinkling with crushed nuts, or adding a dusting of powdered sugar. For a fruity twist, dip the donuts in a raspberry or strawberry glaze instead of chocolate. The possibilities are endless!
Perfect Pairings: Serving Suggestions
These churro donuts are a treat on their own, but they’re even better with a warm beverage. Pair them with a cup of coffee, hot chocolate, or chai tea for a cozy snack. For a fun brunch idea, serve alongside fresh fruit or a yogurt parfait to balance the sweetness.
Storage Tips to Keep Your Donuts Fresh
Store your donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. To reheat, pop them in the oven at 300°F (150°C) for 5-10 minutes until warm and crispy.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the DIY donut tin and use a muffin tin instead—just fill the cups halfway to create donut holes. You can also prepare the dry ingredients the night before and store them in a sealed container. When ready to bake, just mix with the wet ingredients and you’re good to go!
Equipment Tips for Donut Success
If you don’t have a donut pan, no worries! Use aluminum foil to create your own molds—just shape the foil into rings and place them on a baking sheet. For piping the batter, a large ziplock bag with the corner snipped off works just as well as a piping bag. Easy and effective!
Churro Donuts (Baked Not Fried)
Ingredients
For Donuts
- 2 cups all-purpose flour 10oz/300g
- 1/3 cup sugar 2 1/2oz/75g
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- a pinch salt
- 3 eggs
- 1 1/3 cup milk 320ml
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted and cooled 4oz/120g
For Cinnamon Sugar Topping
- 1/4 cup butter melted 2oz/60g
For the Churro Topping
- 1/2 cup sugar 4oz/120g
- 2 tablespoons cinnamon
- 1/2 cup chocolate chopped 3oz/90g
For the Chocolate Sauce
- 2 tablespoons cream
Instructions
- In a large bowl combine the flour, sugar, cinnamon, baking powder and salt.
- In a separate bowl whisk together the eggs, milk, vanilla and melted cooled butter.
- Gradually add the dry ingredients into the wet until evenly combined with no lumps leaving you with smooth pourable batter.
- 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.
- Remove from the oven and cool for about 5 minutes before turing out onto a wire rack and removing the tin foil.
- 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.
- 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.
- 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.
- 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!
