There’s something magical about biting into a warm, crispy churro dusted with cinnamon sugar. This Homemade Baked Churros Recipe brings that irresistible treat to your kitchen in just 45 minutes. With a golden, crunchy exterior and a soft, pillowy center, these churros are a delight for the senses.
The aromatic blend of cinnamon and sugar adds a sweet, comforting warmth that’s hard to resist. Plus, baking them instead of frying keeps things lighter without sacrificing flavor or texture. Perfect for sharing or indulging solo, these churros are a crowd-pleaser every time.
What makes this recipe even better is how simple it is to whip up. In just 25 minutes of prep and 20 minutes of baking, you’ll have a batch of churros that rival your favorite café’s. The dough comes together effortlessly, and the baking process ensures they’re evenly crisp without the mess of oil.
Whether you’re serving them with a rich chocolate dip or enjoying them plain, these churros are a treat that feels both indulgent and approachable. It’s the perfect way to bring a little sweetness into your day.
Ingredients for Homemade Baked Churros and Hot Chocolate
- Churros:
- 1 cup (8oz/225g) water
- ½ cup (4oz/113g) butter
- ½ tsp vanilla extract
- 2 tablespoons brown sugar (white sugar works as a substitute)
- ¼ tsp salt
- 1 cup (5oz/143g) plain flour (all-purpose flour)
- 3 eggs (at room temperature)
- Churro Coating:
- ¼ cup (4oz/113g) sugar
- ¼ tsp salt
- 1 tsp cinnamon
- Hot Chocolate:
- 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
- 2 ½ cups (20oz/570ml) milk
- ½ tsp cornstarch (cornflour), mixed with 2 tsp water
- ¼ tsp vanilla extract
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Stack two baking sheets together to protect the churros while baking. Line with parchment paper and set aside.
- Make the dough: In a medium saucepan, combine water, brown sugar, salt, and butter. Heat over medium-high until the butter melts and the mixture simmers. Whisk in the flour until no lumps remain and a dough ball forms.
- Cook the dough: Reduce heat to low and stir the dough with a wooden spoon for 1 minute. The dough will clump and pull away from the pan. Remove from heat and set aside.
- Add eggs: In a jug, whisk eggs and vanilla. Gradually incorporate the egg mixture into the dough, stirring until smooth and resembling mashed potatoes.
- Pipe the churros: Transfer the dough to a piping bag fitted with a star nozzle. Pipe thick churros onto the prepared pans, leaving 2 inches of space between each.
- Bake: Bake for 18-22 minutes or until golden brown. Turn off the oven and leave the churros inside for 10 minutes to dry and hold their shape.
- Coat the churros: Combine sugar, cinnamon, and salt in a ziplock bag. Toss the warm churros in the mixture until fully coated.
- Make the hot chocolate: In a heavy saucepan, heat milk until simmering. Add chocolate and whisk over medium heat until melted. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat and add vanilla.
- Serve: Enjoy the warm churros with the decadent hot chocolate!
Perfect Pairings: Sauce and Topping Ideas
While the classic cinnamon-sugar coating is a must, why not take your churros to the next level? Dip them in dulce de leche for a caramel twist, or drizzle with chocolate ganache for extra indulgence. For a fruity touch, pair with raspberry coulis or strawberry sauce. Feeling adventurous? Add a sprinkle of crushed nuts or shredded coconut to the coating mix!
Time-Saving Tips for Busy Bakers
Short on time? Prep the dough ahead and store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes before piping.
To speed up cleanup, use a disposable piping bag or a sturdy zip-top bag with the corner snipped off. For quicker cooling, place baked churros on a wire rack instead of leaving them in the oven.
Storage and Reheating: Keep Them Crispy
Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive their crispiness, reheat in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving, as it can make them soggy.
For longer storage, freeze unbaked piped churros on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Equipment Guidance: Tools for Success
Using the right tools makes all the difference! A large star piping tip (like a Wilton 1M or 8B) ensures those signature ridges. Double up on baking sheets to prevent burning the bottoms.
If you don’t have a piping bag, a heavy-duty zip-top bag works in a pinch—just snip the corner to the desired size. A stand mixer can also help mix the dough if you’re short on arm strength!
Recipe Variations: Mix It Up
Want to experiment? Swap the vanilla extract for almond or orange extract for a unique flavor. For a chocolatey twist, add 2 tablespoons of cocoa powder to the dough. If you’re gluten-free, use a 1:1 gluten-free flour blend. For a vegan version, replace the eggs with 3 tablespoons of aquafaba and use plant-based butter and milk. The possibilities are endless!
Homemade Baked Churros Recipe
Ingredients
Churros
- 1 cup water 8oz/225g
- ½ cup butter 4oz/113g
- ½ tsp vanilla extract
- 2 tablespoons brown sugar white if you don’t have brown
- ¼ tsp salt
- 1 cup plain flour/ all purpose flour 5oz/143g
- 3 eggs at room temperature
Churro Coating
- ¼ cups sugar 4oz/113g
- ¼ tsp salt
- 1 tsp cinnamon
Hot Chocolate
- 6 oz bittersweet chocolate 1 cup/180g, at least 58% cacao, chopped
- 2 ½ cups milk 20oz/570ml
- ½ tsp cornstarch/ cornflour to be mixed with a 2 tsp of water
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
- In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and the 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.
- Now, using a wooden spoon you want to stir the dough around your 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 it aside.
- In a jug, combine eggs and vanilla and whisk together.
- Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.
- Continue adding your eggs until combined.
- Transfer your dough to a piping bag fitted with a star nozzle.
- 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.
- Leave about 2 inches of space between the churros.
- 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.
- Combine sugar, cinnamon, and salt in a ziplock baggie.
- Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
- Enjoy your homemade churros with my decadent and thick hot chocolate.
- For the Hot Chocolate: In a large heavy saucepan heat the milk until simmering.
- Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
- Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
- Cook over medium heat, whisking constantly until the chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
- Remove chocolate from heat and stir in vanilla.
- Serve in large cups with churros.
