Description

These delicious baked churro bites offer the classic cinnamon-sugar coated treat in a light, mess-free baked version. Perfectly crisp on the outside and tender inside, these bite-sized churros are easy to make using basic pantry ingredients and require no frying. They’re ideal for a quick dessert, snack, or party treat and pair wonderfully with chocolate sauce, caramel, or vanilla ice cream.

Ingredients

Scale

Churro Dough

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 all-purpose flour
1 teaspoon vanilla essence
2 large eggs
2 tablespoons butter, melted (for brushing before adding sugar)

Cinnamon Sugar Coating

1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

Instructions

Prepare the Dough: In a saucepan over medium heat, combine water, chilled butter, brown sugar, and salt. Bring to a simmer. Add the flour all at once and cook, stirring constantly for about 5 minutes until a soft, sticky dough ball forms and a starchy film is visible on the pan bottom. Continue stirring and scraping the pan for another minute.
Cool and Incorporate Eggs: Transfer the dough to a bowl and let it cool for about 10 minutes. Stir in vanilla essence. Add eggs one at a time, mixing thoroughly after each addition with a spatula until a smooth sticky dough forms, even if it looks separated initially.
Prepare for Piping and Baking: Preheat oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper. Fit a pastry bag with a star tip and fill with dough. Pipe 3 to 4-inch long ropes spaced apart on the sheets. Use a knife to cut between each rope cleanly.
Bake the Churros: Lightly spray the piped dough with vegetable oil and mist the pan with water. Bake 20 to 25 minutes until puffed and golden on the edges. Turn off oven, crack door open 8-12 inches, and let churros rest inside for 10 minutes to crisp up.
Finish with Cinnamon Sugar: Remove churros and brush lightly with melted butter in batches of six. Place into a bag with cinnamon sugar mixture and toss gently to coat evenly. Repeat for remaining churros. Serve immediately for best taste and texture.

Notes

Measure flour by spooning and leveling to avoid dense dough.
Let dough cool before adding eggs to prevent scrambling.
Pipe churros about 1 inch apart to allow puffing.
Use a hot oven of 425°F for proper puffing and crispiness.
For extra crispness, leave churros in warm oven after baking as described.
Store leftovers in an airtight container at room temperature for up to 2 days but expect some loss of crispiness.
Reheat in a 350°F oven for 3-5 minutes to refresh texture.
Substitute gluten-free flour blend if necessary but texture may vary.
Butter can be substituted with unflavored coconut oil or plant-based alternatives for dairy-free needs.
Eggs are essential for texture and cannot be substituted.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 churro bite (approx. 15g)
Calories: 55
Sugar: 4g
Sodium: 45mg
Fat: 3g
Saturated Fat: 1.8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.3g
Protein: 0.7g
Cholesterol: 15mg

Keywords: baked churros, churro bites, cinnamon sugar bites, easy dessert, no-fry churros, snack recipe, party dessert