Delicious Baked Churro Bites Recipe

Introduction

Baked churro bites are a lighter, oven-friendly twist on the classic fried treat. Crispy on the outside and soft inside, these cinnamon-sugar coated pastries are perfect for a sweet snack or dessert that’s easy to make at home.

Ingredients

• 1/3 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp salt (Morton Fine Sea Salt recommended)
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 3 large eggs
• Vegetable oil spray
• Unsalted melted butter (for brushing)

Instructions

1. Step 1: In a saucepan over medium heat, combine water, butter, brown sugar, and salt. Bring the mixture to a simmer. Once simmering, add the flour all at once and cook, stirring constantly until a soft, sticky dough ball forms and a starchy film appears on the bottom, about 5 minutes. Continue cooking for another minute while scraping up the film.
2. Step 2: Transfer the dough to a bowl and let it cool for 10 minutes. Stir in the vanilla extract. Add eggs one at a time, mixing thoroughly with a spatula after each to form a smooth, sticky dough.
3. Step 3: Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper or silpat mats. Pipe 3 to 4-inch ropes of dough using a pastry bag with a star tip onto the sheets, leaving space between each. Use the back of a knife to cut the dough at the end of each rope.
4. Step 4: Lightly spray the churros with vegetable oil and mist the entire pan with water. Bake for 20 to 25 minutes until puffed and golden on the edges. Then, turn off the oven, open the door briefly, and close it leaving ajar. Let churros rest inside for 10 minutes.
5. Step 5: Remove churros from oven. Working with 6 at a time, brush each with melted butter. Place them in a bag with the cinnamon sugar mixture (from the sugar and cinnamon combined) and toss gently to coat evenly. Repeat until all are coated. Serve immediately.

Tips & Variations

• Use a pastry bag fitted with a star tip for authentic churro ridges and texture.
• For a richer flavor, try using browned butter instead of melted butter when coating the churros.
• Add a pinch of nutmeg or cardamom to the cinnamon sugar mixture for a twist.
• If you don’t have a pastry bag, pipe the dough using a zip-top bag with a corner cut off.

Storage

Store leftover churro bites in an airtight container at room temperature for up to 1 day to maintain their crispness. Reheat in a warm oven (about 350°F or 175°C) for 5–7 minutes to restore texture. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked churro bites?

Yes, you can freeze baked churros after they’ve cooled and been coated in cinnamon sugar. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat in the oven directly from frozen until warmed through and crispy.

What can I use if I don’t have a star piping tip?

If you don’t have a star tip, you can use a large round tip or simply cut a larger opening on your piping bag or zip-top bag. The texture might be smoother, but the churros will still taste delicious.

Delicious Baked Churro Bites Recipe

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4.9 from 89 reviews

These Delicious Baked Churro Bites are a lighter twist on the classic fried churro, made by baking rather than deep frying. The dough is cooked on the stovetop, piped into bite-sized ropes, then baked until golden and puffed. Finally, they are coated in a fragrant cinnamon sugar mixture for a perfectly sweet and crispy treat. These churro bites are ideal for dessert or an indulgent snack, combining the classic flavors of vanilla, cinnamon, and buttery dough in an easy oven-baked method.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: About 18 churro bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp salt (Morton Fine Sea Salt recommended)

For the Dough

• 1 cup water
• 6 tbsp unsalted butter
• 1/4 cup packed brown sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Vegetable oil spray, for baking sheet and churros
• Melted butter, for brushing

Instructions

1. Prepare the Dough: In a saucepan over medium heat, combine water, butter, brown sugar, and salt. Bring to a simmer, then add the flour all at once. Stir constantly for about 5 minutes until a soft, sticky dough ball forms and a starchy film develops on the pan’s bottom. Continue cooking for another minute, scraping the pan as you stir. The dough will absorb some of the film even if the pan isn’t completely clean.
2. Cool and Incorporate Eggs: Transfer the dough to a bowl and let it cool for 10 minutes. Stir in the vanilla extract. Add eggs one at a time, mixing thoroughly with a spatula after each addition. The mixture may look separated initially but will come together into a smooth sticky dough.
3. Prepare for Piping and Baking: Preheat the oven to 425°F (220°C) and line two baking sheets with silpat mats or parchment paper. Fit a pastry bag with a star tip (number 356 ideal) and transfer the dough into it. Pipe 3 to 4-inch ropes of dough onto the sheets, spacing a few inches apart. Use the back of a knife to cut the dough at the end of each rope.
4. Bake the Churros: Lightly spray the churros with vegetable oil spray, then mist the entire pan with water. Bake until puffed and golden brown on edges, about 20 to 25 minutes. Turn off the oven and briefly open the door to release some heat, then close it leaving the door slightly ajar (8-12 inches). Let the churros rest in the warm oven for 10 minutes.
5. Finish with Cinnamon Sugar: Remove churros from the oven. Working with 6 at a time, brush each lightly with melted butter. Toss them in a bag filled with cinnamon sugar until evenly coated. Repeat until all churros are coated. Serve immediately and enjoy your warm, delicious baked churros!

Notes

• Using a star piping tip creates the classic churro ridges that help hold the cinnamon sugar coating.
• Misting the pan with water during baking helps create a crisp exterior.
• Allowing the churros to rest in the warm oven helps them dry out slightly, enhancing crispness.
• Use melted butter for the coating instead of oil for richer flavor and better adhesion of cinnamon sugar.
• Store leftover churros in an airtight container and reheat briefly in a warm oven to restore crispiness.

Keywords: baked churros, churro bites, cinnamon sugar churros, easy churro recipe, oven-baked desserts, Mexican dessert, homemade churros