Churro Donuts (Baked Not Fried)
Shaziya
These Churro Donuts bring the irresistible crunch and cinnamon-sugar warmth of churros into a soft, baked treat. 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.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
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
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!
Keyword baked churros, cinnamon sugar, donut recipe, Easy dessert, homemade donuts