Baked Churro Bites with Cinnamon Sugar Recipe
These Delicious Baked Churro Bites are a healthier twist on the classic fried churros, offering the same crispy exterior and cinnamon sugar coating but baked to perfection. Perfect as a crowd-pleasing dessert or snack, they are easy to make with a soft, sticky dough piped into bite-sized ropes, baked until golden, then brushed with butter and rolled in cinnamon sugar for irresistible flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 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 to a simmer. Add the flour all at once and cook, stirring constantly for about 5 minutes until a soft, sticky dough ball forms and a starchy film is visible on the pan bottom. Continue stirring and scraping the pan for another minute.
- Cool and Incorporate Eggs: Transfer the dough to a bowl and let it cool for about 10 minutes. Stir in vanilla essence. Add eggs one at a time, mixing thoroughly after each addition with a spatula until a smooth sticky dough forms, even if it looks separated initially.
- Prepare for Piping and Baking: Preheat 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 with dough. Pipe 3 to 4-inch long ropes spaced apart on the sheets. Use a knife to cut between each rope cleanly.
- Bake the Churros: Lightly spray the piped dough with vegetable oil and mist the pan with water. Bake 20 to 25 minutes until puffed and golden on the edges. Turn off oven, crack door open 8-12 inches, and let churros rest inside for 10 minutes to crisp up.
- Finish with Cinnamon Sugar: Remove churros and brush lightly with melted butter in batches of six. Place into a bag with cinnamon sugar mixture and toss gently to coat evenly. Repeat for remaining churros. Serve immediately for best taste and texture.
Notes
- For best results, use chilled unsalted butter in the dough to get the right texture.
- Make sure to cool the dough slightly before adding eggs to prevent them from cooking prematurely.
- Use a star tip on the pastry bag to achieve the classic churro ridged shape.
- Brushing with melted butter before coating in cinnamon sugar helps the sugar stick and adds richness.
- Churros are best enjoyed fresh out of the oven to maintain their crispiness.
