Homemade Baked Churros
These Homemade Baked Churros are light, crispy, and topped with cinnamon and sugar. A delicious Mexican treat perfect for Cinco de Mayo.
Equipment
- Baking Sheets
- Medium saucepan or cast iron skillet
- stand mixer or hand mixer
- Mixing Bowl
Ingredients
- 1 cup water
- 3 tbsp butter + 1-2 additional tbsp melted butter to coat
- 2½ tbsp granulated sugar
- ½ tsp salt
- 1 cup flour
- 2 eggs
- 1 tsp pure vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350℉ (175℃). Line baking sheets with parchment paper.
- Heat water, butter, sugar and salt in a saucepan over medium heat. When it reaches a boil, reduce the heat and stir in flour. Continue to stir until the dough pulls away from the sides and forms a smooth ball—this takes about a minute or two.
- Remove the pan from heat and let the dough cool for about 5–7 minutes.
- Using a hand mixer or by hand, beat in eggs, one at a time, and add pure vanilla extract. Continue to beat until a smooth batter forms.
- Scoop the dough into a piping bag fitted with a large star tip. Pipe 4–6 inch strips directly onto a parchment-lined baking sheet leaving space between them.
- Bake for 25-30 minutes, or until the churros are golden brown and firm. For an extra crisp texture, you can flip them halfway through baking. Optional: brush them with melted butter before baking to help with browning.
- While still warm, brush each churro with melted butter (if you didn’t do that earlier) and roll them in a mix of ½ cup granulated sugar and 2 teaspoons of cinnamon. The butter helps the coating stick.
- Serve warm and enjoy!
- Store in an airtight container at room temperature for up to 3 days. To reheat, pop them in a 350°F oven or an air fryer for 5–7 minutes to crisp them up again.