Description
This recipe for Delicious Baked Churro Bites offers a crowd-pleasing treat that’s crispy on the outside and tender on the inside, featuring classic cinnamon sugar coating. Perfect for dessert or snack time, these churros are baked instead of fried for a lighter yet still indulgent experience. The dough is made on the stovetop, piped onto baking sheets, then baked until golden and puffed, before being tossed in butter and cinnamon sugar.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 5 tbsp unsalted butter
- 1 tbsp brown sugar
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp melted unsalted butter, for brushing
Additional
- Vegetable oil spray, for baking sheet
- Water spray or mist, for baking sheet
Instructions
- Prepare the Dough: In a medium saucepan over medium heat, combine 1 cup water, 5 tablespoons butter, 1 tablespoon brown sugar, and 1/4 teaspoon salt. Bring to a simmer. Quickly add all 3/4 cup flour at once and stir constantly for about 5 minutes until a soft, sticky dough forms and a starchy film appears on the pan bottom. Continue stirring for another minute, scraping the bottom to incorporate the starch into the dough.
- Cool and Incorporate Eggs: Transfer dough to a bowl and let cool for 10 minutes. Add 1 teaspoon vanilla extract, then add eggs one at a time, mixing well each time with a spatula until the dough becomes smooth and sticky despite initially looking separated.
- Prepare for Piping and Baking: Preheat oven to 425°F (220°C). Line two baking sheets with silpat mats or parchment paper. Transfer dough into a pastry bag fitted with a star tip (like number 356). Pipe 3 to 4-inch ropes onto baking sheets with spaced apart placements. Cut dough at the pipe end neatly using the back of a knife.
- Bake the Churros: Lightly spray the piped churros with vegetable oil spray and mist the pans with water to help develop crustiness. Bake for 20 to 25 minutes until churros are puffed and golden brown around the edges. Turn off oven and leave door slightly ajar (8 to 12 inches) to let churros rest and dry out for 10 minutes in the warm oven.
- Finish with Cinnamon Sugar: Remove churros from oven. Working with 6 churros at a time, brush each lightly with melted butter, then place in a bag with cinnamon sugar mix (1/3 cup sugar, 1 tablespoon cinnamon, 1/4 teaspoon salt) and toss gently to coat evenly. Repeat until all churros are coated. Serve immediately.
Notes
- Using a star tip creates churros with ridges that hold the cinnamon sugar better.
- Letting the churros rest in the oven after baking helps them dry out and become crispier.
- You can store leftover churros in an airtight container and reheat in the oven for best texture.
- Be patient when adding eggs; the dough will come together smoothly after mixing thoroughly.
- Lightly misting the baking sheet with water before baking is essential for a crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: baked churros, churro bites, cinnamon sugar, Mexican dessert, baked dessert, easy churros
