Easy Baked Mini Churros
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 mini churro recipe features all the flavors and texture of a traditional fried churro but in a healthier version.
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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
How to Store & Re-Heat
- 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.
Nutrition Facts
Easy Baked Mini Churros
Amount per Serving
Calories
72
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
16
mg
1
%
Potassium
26
mg
1
%
Carbohydrates
9
g
3
%
Fiber
0.4
g
2
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
124
IU
2
%
Vitamin C
0.02
mg
0
%
Calcium
14
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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