If you love churros but don't love the fuss that goes into making them, then you'll love our Baked Churros recipe, they're not only healthier, but they're just as good as a fried churro and easier to make too. Our baked churros recipe features all the flavors and texture of a traditional fried churro but in a healthier version. We made these baked churros for our kids a couple of weeks ago, and honestly, we've been dreaming about it ever since. We assure you they’re the best dessert with few ingredients recipe you’ll ever need!
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Baked Churros vs Fried Churros
Fried churros are the traditional version and are made by piping dough through a star-shaped nozzle and into hot oil, where they cook until crispy and golden brown. The result is a crunchy exterior and a soft, fluffy interior. Fried churros are often served with a dipping sauce, such as chocolate or caramel. Baked churros, on the other hand, are a healthier alternative to fried churros as they are baked in the oven rather than fried in oil. The texture of baked churros is slightly different from fried churros, with a crispy exterior and a softer, cake-like interior.
They are often served with a dusting of cinnamon sugar, which provides a sweet crunch. In terms of taste, both baked and fried churros have their unique characteristics, and it often comes down to personal preference. Some people prefer the classic, crispy texture of fried churros, while others prefer the lighter, slightly less indulgent feel of baked churros. Ultimately, both versions are delicious and worth trying!
Baked Churros Ingredients
Note: The full ingredients list is provided in the recipe card below.
For Baked Mini Churros:
- Water: Provides moisture for the churro dough and helps create the steam needed to cook the dough in the initial step.
- Whole Milk: Adds richness and creaminess to the churro dough, contributing to its flavor and texture.
- Unsalted Butter: Enhances the flavor and adds richness to the dough. It also aids in creating a tender texture.
- Sugar: Adds sweetness to the churro dough, making it a sweet treat.
- Salt: Balances the sweetness and enhances the overall flavor of the churros.
- All-Purpose Flour: Forms the main structure of the churro dough, providing the necessary structure when mixed with the wet ingredients.
- Melted Butter (for brushing): Adds a buttery flavor and helps the cinnamon-sugar coating adhere to the baked churros.
- Plain White Sugar and Saigon Cinnamon (for coating): This creates the classic churro coating, adding sweetness and a delightful cinnamon flavor.
For Brigadeiro de Chocolate:
- Sweetened Condensed Milk: Forms the base of the chocolate sauce, providing sweetness and a creamy consistency.
- Light Cream: Adds creaminess and helps create the desired texture for the chocolate sauce.
- Unsweetened Cocoa Powder: Provides the rich chocolate flavor and color to the Brigadeiro.
- Unsalted Butter: Enhances the flavor and texture of the chocolate sauce, making it smoother and creamier.
Tools you'll need
How to Make Baked Churros
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 ºF. Line a rimmed baking sheet with parchment paper or a baking mat. In a medium nonstick saucepan over medium heat, combine water, milk, unsalted butter, sugar, and salt. Cover and bring to a boil. Stir in the flour and mix vigorously with a wooden spoon until it forms a smooth dough and starts to pull away from the pan, about 2 to 5 minutes. Transfer the dough to a bowl of a standing electric mixer with the dough hook to knead until smooth.
(You must work fast and don't let the dough get cool) Transfer the dough to a churros maker or a large pastry bag fitted with a ½-inch wide star tip or a similar device for preparing churros. Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets.*(Remember, the warmer the dough, the easier it is to manipulate when squeezing/pipping the churro dough). Brush them with the melted butter and bake for 15 minutes, then broil until lightly golden brown. Meanwhile, baking, melt the unsalted butter in a medium microwave-safe bowl.
Set aside. In a shallow dish or a large ziplock, combine the cinnamon and sugar. When the baked churros come out of the oven and work in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar mixture until completely coated. Set aside
How to Make Brigadeiro de Chocolate
In a medium saucepan over medium-low heat, add the cream and chocolate powder and whisk until the chocolate powder is fully dissolved. Add the sweetened condensed milk and butter. Cook constantly, stirring until thickened and released from the bottom of the pan, about 5 minutes. (The Chocolate Sauce should be thick but pourable). Pour the Brigadeiro into a small bowl and set it aside.
With a skewer, carve a hole through the center of each churro. Place the chocolate filling in a piping bag fitted with a small, narrow tip. Pipe the filling into the baked churros starting from the center until it comes out the end, flip the churro around and repeat for the other end so it is filled, or serve the baked churros with the chocolate sauce on the side for dipping. Enjoy!
Substitutions
For Baked Mini Churros:
- Whole Milk: You can use 2% or skim milk.
- Flavor variations: You can add various flavors to the dough, such as vanilla extract, almond extract, or lemon zest, to customize the taste of your baked churros.
- Topping variations: Instead of coating the baked churros in cinnamon sugar, you can try other toppings, such as powdered sugar, chocolate chips, or chopped nuts.
- Sugar: You can use brown sugar or any other sweetener. Keep in mind that the flavor and sweetness may vary slightly.
For Brigadeiro de Chocolate:
- Sweetened Condensed Milk: To make it dairy-free, use coconut or other non-dairy condensed milk alternatives.
- Light Cream: You can substitute with half-and-half or any plant-based milk like almond or oat milk for a dairy-free version.
- Unsweetened Cocoa Powder: If you prefer a richer chocolate flavor, use dark or Dutch-processed cocoa powder instead.
- Unsalted Butter: To make it vegan, you can use vegan butter or coconut oil.
Variations
Baked Churros:
- Vanilla or Citrus Zest: Add a teaspoon of vanilla extract or some orange/lemon zest to the dough for an aromatic twist.
- Spiced Milk: Infuse the milk with cardamom, cloves, or star anise before adding it to the dough for a subtle spiced flavor.
- Nutty Flavor: Incorporate finely ground almonds or hazelnuts into the dough for an added nutty taste.
- Chocolate Churros: Mix a small amount of cocoa powder into the dough to create chocolate-flavored churros.
- Different Shapes: Pipe the dough into traditional long churros, churro loops, or custom shapes like hearts for special occasions.
- Alternative Coatings: Roll the baked churros in a mixture of sugar and pumpkin spice, or cocoa-sugar blend for a unique twist.
Brigadeiro de Chocolate:
- Mocha Brigadeiro: Stir in a tablespoon of instant coffee or espresso powder to add a coffee flavor to the chocolate sauce.
- Liqueur Brigadeiro: Add a splash of your favorite liqueur, like rum or Baileys, for an adult version of Brigadeiro.
- White Chocolate Brigadeiro: Use white chocolate instead of cocoa and add lemon zest for a citrusy, creamy sauce.
- Fruity Brigadeiro: Blend pureed strawberries or raspberries for a fruity chocolate sauce.
- Nutty Brigadeiro: Add chopped nuts such as walnuts or pecans, or swirl in peanut or almond butter for a nutty dimension.
How to Serve
Baked churros can be served on their own or with various dipping sauces, such as melted chocolate, caramel sauce, dulce de leche, or whipped cream. They can also be sprinkled with powdered sugar or chopped nuts for flavor and texture.
How to Store & Re-Heat
Baked Churros:
To store: Baked churros, let them cool completely, and place them in an airtight container, separating layers with parchment paper if necessary. At room temperature, they can last up to 2 days; in the refrigerator, they're good for up to a week; and in the freezer, they can last for 2 months when wrapped individually in plastic and placed in a freezer bag.
To reheat: The oven is the best option for maintaining their crispness. Preheat to 350°F (175°C) and warm the churros for 5-8 minutes at room temperature, slightly longer if cold from the fridge or frozen. For that freshly baked crunch, consider broiling them for the final minute, keeping a close watch to avoid burning.
Brigadeiro de Chocolate:
To store: The Brigadeiro de Chocolate sauce can be stored in a sealed container in the refrigerator for up to a week or frozen for up to 2 months.
To reheat: Gently warm the sauce over low heat on the stovetop, stirring constantly to prevent burning. the sauce is too thick, mix in a little cream or milk to reach the desired consistency. If you're short on time, the microwave is a quick alternative. Heat the sauce in short bursts of 15-20 seconds, stirring until it's smooth and pourable. Whether reheating churros or sauce, take care not to overheat to preserve the best flavor and texture.
Make-Ahead
For making baked churros, prepare the dough as directed, pipe it onto the baking sheets, and then cover and refrigerate for a few hours until you're ready to bake. Alternatively, you can freeze the piped dough on the baking sheets, and once solid, transfer the churros to a freezer bag, keeping them frozen until it's time to bake. Add a few extra minutes to the baking time if you're starting from cold.
The Brigadeiro de Chocolate sauce can also be made in advance and stored in the refrigerator for up to a week or frozen for up to 2 months; reheat gently on the stove or in the microwave before serving. This make-ahead approach allows you to enjoy fresh, warm churros with minimal preparation time on the day of serving.
How to Freeze
Baked churros can be frozen for up to 2 months. Wrap them in plastic wrap and store them in a freezer-safe container. To serve, place them in a preheated 350°F oven for 5-7 minutes or until warmed.
Tips for Making The Best Baked Churros
- Mix the dough properly: Mix the dough thoroughly and evenly to ensure a consistent texture.
- Pipe the dough evenly: Use a piping bag or a plastic bag with a corner cut-off to pipe the dough evenly onto the baking sheet. This will help to ensure that the churros bake evenly.
- Use parchment paper: Line your baking sheet with parchment paper to prevent the churros from sticking and to make cleanup easier.
- Bake until golden brown: Bake the churros in a preheated oven until they are golden brown and crispy. This will help to ensure that they have the best texture.
- Serve warm: Serve the baked churros alone or with a dipping sauce.
- Store leftovers properly: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a preheated 350°F oven for 5-7 minutes or until warmed.
FAQ
Why did my churros come out too soft or not crispy enough?
Baked churros will naturally be softer than fried churros, but if they're too soft, it could be due to underbaking. Ensure your oven is properly preheated, and bake the churros for the full recommended time. If they're not crisping up, you might leave them under the broiler for an extra minute, watching carefully to prevent burning.
My churro dough is too sticky and hard to pipe. What can I do?
Sticky dough can result from not cooking the flour long enough on the stovetop or not allowing the dough to cool slightly before piping. The dough should be warm but not hot to touch when piping. If it's still too sticky, let it rest for a few minutes or add more flour, a tablespoon at a time.
The churros are not holding their shape. What's going wrong?
This could be because the dough is too warm or too soft. Make sure to cook the dough until it pulls away from the sides of the saucepan and has a smooth texture. Also, using the correct star tip size for your pastry bag is crucial for shape retention.
How do I prevent the churros from becoming too dry?
Overbaking can dry out the churros. Stick to the recommended baking time, and check the churros towards the end of baking. They should be golden brown but not hard.
My Brigadeiro de Chocolate sauce is too runny. How can I thicken it?
Continue to cook the sauce over low heat while stirring constantly. It should thicken as it cooks. If it's still too runny, cook it until you reach the desired consistency.
The chocolate filling is too thick to pipe into the churros. What should I do?
If the Brigadeiro de Chocolate thickens too much, gently reheat it and add light cream to thin it out to a pipeable consistency.
Brush the churros with melted butter while still warm before rolling them in the cinnamon-su
The cinnamon sugar isn't sticking to my churros. How can I fix this?
gar mixture. The warmth and the butter will help the sugar stick.
Related Recipes:
- Churros with Dulce de leche
- Cinnamon Coffee
- Monkey Bread
- Whole Wheat Cinnamon Rolls
- Orange churros
- Cinnamon Sugar
📋 Recipe
How to Make Baked Mini Churros
Ingredients
Baked Churros
- 1 cup of water
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoon sugar
- ¼ teaspoon. Salt
- 2 cups all-purpose flour
To Brush:
- 3 tablespoons unsalted butter , melted or avocado oil
For Coat:
- ½ Cup of plain white sugar
- 1-2 tablespoons Saigon cinnamon
- 4 tablespoons unsalted butter , melted or as needed
For Brigadeiro de Chocolate
- 1 (14oz) Sweetened condensed milk full-fat
- 200 ml of light cream
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350 ºF. Line a rimmed baking sheet with parchment paper or a baking mat.
- In a medium nonstick saucepan over medium heat, combine water, milk, unsalted butter, sugar, and salt. Cover and bring to a boil.
- Stir in the flour and mix vigorously with a wooden spoon until it forms a smooth dough and starts to pull away from the pan, about 2 to 5 minutes.
- Transfer the dough to a bowl of a standing electric mixer with the dough hook to knead until smooth. (You must work fast and don't let the dough get cool)Transfer the dough to a churros maker or a large pastry bag fitted with a ½-inch wide star tip or a similar device for preparing churros.
- Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets.*(Remember, the warmer the dough the easier it is
- to manipulate when squeezing/pipping the churro dough). Brush them with the melted butter and bake for 15 minutes, then broil until lightly golden brown.
- Meanwhile, baking, melt the unsalted butter in a medium microwave-safe bowl. Set aside. In a shallow dish or a large ziplock, combine the cinnamon and sugar. Right when the baked churros come out of the oven and working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar mixture until completely coated. Set aside
How to Make Brigadeiro de Chocolate
- In a medium saucepan over medium-low heat, add the cream and chocolate powder and whisk until the chocolate powder is fully dissolved. Add the sweetened condensed milk and butter. Cook constantly stirring until thickened and released from the bottom of the pan, about 5 minutes. (The Chocolate Sauce should be thick but pourable). Pour the Brigadeiro into a small bowl and set it aside.
- With a skewer, carve a hole through the center of each churro. Place the chocolate filling in a piping bag fitted with a small, narrow tip. Pipe the filling into the baked churros starting from the center until it comes out the end, then flip the churro around and repeat for the other end so it is completely filled or serve the churros with the chocolate sauce on the side for dipping. Enjoy!
Notes
- To store: Baked churros can be stored in an airtight container at room temperature for up to 2 days.
- To reheat: Place them in a preheated 350°F oven for 5-7 minutes or until warmed.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
