Introduction

These delicious baked churro bites are a delightful twist on the classic fried treat. Light, crispy, and coated in cinnamon sugar, they make a perfect snack or dessert that’s easy to prepare in your oven.

The image shows a close-up view of four golden-brown churros stacked on a white plate, resting on a white marbled surface. Each churro has a ridged, cylindrical shape with a crispy texture, coated evenly in granulated sugar mixed with cinnamon, giving a sparkly and slightly rough surface. The churros are arranged in a way that the top churro crosses diagonally over the others, highlighting their length and sugar coating. The warm, caramel color of the churros stands out against the clean, white plate and background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 flour
1 teaspoon vanilla essence
2 large eggs
2 tablespoons butter, melted (for brushing before adding sugar)
For the cinnamon sugar mixture:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt

Instructions

Step 1: In a saucepan over medium heat, combine water, butter, brown sugar, and salt. Allow the mixture to come to a simmer. Once simmering, add the flour all at once. Cook while stirring constantly until a soft, sticky dough ball forms and a starchy film is visible on the bottom of the pan, about 5 minutes. Continue cooking for an additional minute, scraping up the film with the spoon as you stir.
Step 2: Transfer the dough to a bowl and let it cool for about 10 minutes. Once slightly cooled, add in the vanilla essence. Add the eggs one at a time, mixing thoroughly with a spatula after each addition. The mixture may look separated at first but will come together into a smooth, sticky dough.
Step 3: Preheat your oven to 425°F (220°C) and line two baking sheets with silpat mats or parchment paper. Transfer the dough to a pastry bag fitted with a star tip (ideally a number 356 tip). Pipe 3 to 4-inch ropes of dough onto the sheets, leaving space between each. Use the back of a knife to cut the dough at the end of each pipe.
Step 4: Lightly spray the tops of the piped churros with vegetable oil spray and mist the entire pan with water. Bake for 20 to 25 minutes until puffed and golden brown on the edges. Turn off the oven, open the door briefly to release heat, then close it slightly ajar. Let the churros rest in the warm oven for 10 minutes.
Step 5: Remove churros from the oven. Brush each lightly with melted butter, then place 6 at a time into a bag with the cinnamon sugar mixture and toss gently to coat evenly. Repeat until all churros are coated. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, make sure to let the churros rest in the slightly open oven before coating with cinnamon sugar.
You can substitute vanilla essence with almond extract for a nutty twist.
If you don’t have a star tip, any large piping tip will work but results may vary in texture.
Serve with chocolate or caramel dipping sauce for extra indulgence.

Storage

Store leftover churro bites in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for about 5 minutes to restore their crispness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up view of four churros stacked on a white plate, each churro showing a golden-brown color with distinct ridges running lengthwise, covered in a layer of sparkling sugar crystals that catch the light and add texture, the churros appear crisp on the outside with a soft, fluffy inside hinted by slight cracks along the edges, the background is a white marbled texture, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry these churro bites instead of baking?

Yes, you can fry the dough in hot oil until golden brown for a traditional churro texture. Baking is a healthier alternative that still yields a crispy bite.

How do I prevent the dough from sticking when piping?

Using a sturdy star tip and clean piping bag helps. You can also pipe onto parchment paper or silpat mats to avoid sticking, and keep the dough slightly warm if it becomes too stiff.