Description

These baked churro bites are a cozy, crowd-pleasing dessert made with simple ingredients and baked to golden perfection. Coated in cinnamon sugar, they’re crisp on the outside, soft inside, and perfect for dipping or snacking—no frying needed.

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)

1/3 cup granulated sugar (for coating)

1 tablespoon ground cinnamon (for coating)

1/4 teaspoon salt (for coating)

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Instructions

In a saucepan, combine water, butter, brown sugar, and salt. Bring to a simmer.
Add flour all at once and stir constantly until a sticky dough forms and a starchy film builds, about 5 minutes. Cook for 1 more minute and scrape film into the dough.
Transfer dough to a bowl and cool for 10 minutes. Add vanilla and then mix in eggs one at a time until smooth.
Preheat oven to 425°F (220°C) and line two baking sheets. Pipe 3–4 inch strips of dough using a star tip.
Lightly spray churros with oil and mist the pan with water. Bake for 20–25 minutes until golden and puffed. Leave in oven for 10 minutes with door ajar.
Brush baked churros with melted butter and roll in cinnamon sugar mixture until coated. Serve warm.

Notes

Substitute gluten-free flour for a gluten-free version.
Swap cinnamon for cardamom, nutmeg, or add cocoa to sugar for a twist.
Use almond extract for a flavor variation.
Pair with dipping sauces like chocolate ganache, caramel, or fruit sauces.
Store at room temp up to 2 days; reheat in oven for best texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish

Nutrition

Serving Size: 2 bites
Calories: 120
Sugar: 7g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg