You are going to love learning how to make this delicious Spanish Dessert and we have the best ever recipe that’s baked not fried!

You’re going to love this Homemade Baked Churros Recipe and it is so much better than fried. WHOot contributor, Gemma, from Bigger Bolder Baking has achieved the perfect result.

If you don’t want to sacrifice this popular treat and would prefer fewer calories, this is the answer to your sweet tooth dreams! So, let’s take a look at what you will need.

Baked Churros Ingredients

  • 1 cup (8oz/225g) water
  • ½ cup (4oz/113g) butter
  • ½ tsp vanilla extract
  • 2 tablespoons brown sugar (white if you don’t have brown)
  • ¼ tsp salt
  • 1 cup (5oz/143g) plain flour/ all-purpose flour
  • 3 eggs, at room temperature

For coating:

  • ¼ cups (4oz/113g) sugar
  • ¼ tsp salt
  • 1 teaspoon cinnamon

Homemade Baked Churros Video Tutorial

via Bigger Bolder Baking 

Are you ready to learn the secret to whipping up your own homemade baked churros recipe? Gemma is ready and waiting to show you how.

In order to achieve the very best possible result, we highly recommend that you view it. To watch, click Play above now ^

How To Make Homemade Baked Churros Recipe

via Gemma Stafford, Bigger Bolder Baking

1. Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. Line parchment paper and set aside.

2. In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat.

3. Heat until butter is melted and the mixture starts to simmer and whisk in the flour. Continue whisking until there are no flour lumps and a dough ball has formed.

4. Now, using a wooden spoon, stir the dough around your pot and cook it for about a minute over LOW heat.

The mixture will clump and pull away from the sides of the pan. Remove from heat and set it aside.

5. In a jug, combine eggs and vanilla and whisk together.

6. Using your wooden spoon incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened.

7. Stir well until eggs are combined. The mixture should have the appearance of mashed potatoes. Continue adding eggs until incorporated.

8. Transfer your dough to a piping bag fitted with a star nozzle.

9. Pipe dough into long churros on the parchment-covered pans. Pipe them so they are nice and thick. You can achieve this by putting pressure on the bag, and piping slowly.

Leave about 2 inches of space between the churros.

Churros Baking Instructions

via Bigger Bolder Baking

10. Bake for around 18-22 minutes or until golden brown. Next, turn off the oven and leave them for 10 minutes to dry a little.

This step helps them keep their shape otherwise they may flatten once they cool.

11. Combine sugar, cinnamon, and salt in a ziplock baggie.

12. Take the churros straight from the oven and toss them.  Roll churros in mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.

Find Gemma’s Printable recipe including instructions on her site here.

Want More Gemma?

Gemma is a valuable contributor to our site and she has plenty of more to share. We’ve handpicked a few of our favorites below.

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