Homemade Baked Churros are something I never thought I’d crave until a Friday night when every bakery in town was, you guessed it, closed. Picture this: you get a late-night sweet tooth, you’re scrolling snack ideas, but deep-frying is just too much trouble. That’s when baked churros swoop in and save the day. No oil splatters, no fuss. And honestly, they can still pass for a five-star dessert when you do them right. If you’ve thought, “I need something easy, just a little special” these are for you.
Baked Vs. Fried Churros
Here’s the thing: Fried churros are classic—no one’s denying that. They’re kind of king at carnivals, all crispy and golden. But let’s be real, sometimes you just want the churro experience without standing over hot oil. Baking them gives you that familiar cinnamon-sugar crunch, but way lighter and a heck of a lot less greasy.
I’ve found they actually hold their shape better (my fried ones always end up a bit wonky). Plus, there’s no weird oil aftertaste. The flavor? Still buttery, still fluffy inside—just easier on your waistline. Try them baked, and you may not go back. That’s not hype. It’s truth from my own kitchen.
“My kids ask for these baked churros every time there’s a sleepover. I stopped frying a year ago, and no one misses it!” – Laura D.
What You’ll Need To Make Churros
Alright, so you don’t need anything fancy—basics from your pantry. Flour, water, butter, a pinch of salt, eggs. Sugar and cinnamon for rolling. If you happen to have piping bags, great, but even a sturdy zip-top bag snipped at the corner will work.
I like to use unsalted butter so I can control the salt level, but margarine (yeah, gasp) actually does the trick too if you’re in a pinch. The dough comes together quicker than it takes to preheat the oven. Just stir those ingredients up, let them cool for a minute (yup, otherwise scrambled-eggs-in-your dough) and mix in the eggs til glossy. Not hard. Messy, maybe, but who cares?
How To Make Churros
Here’s the best part—making these at home means nobody judges you for licking the bowl.
I start off by boiling up water, butter, and a dash of salt together. Once it’s bubbling, add the flour in, just dump it in and stir like crazy until it pulls away from the pot (it’s supposed to look weird and thick, trust me). Take it off the heat, cool it for a few, and then crack in eggs one by one. Mixing gets arm-tiring. You’ll question your life choices here. But when the dough is smooth and shiny, you’re ready.
Spoon your dough into a piping bag with a big star tip. If you don’t have one, a zip bag is your friend. Squeeze out long strips onto lined baking sheets. I do about 4 inches. You can go rogue and try circles if you want—nobody’s stopping you.
Bake til golden, usually 20 minutes or so. When they’re done, let them cool just enough so they don’t melt the topping—then roll them in cinnamon sugar (don’t skimp, dip ’em again if you’re bold). Done. Warm churros for all.
What To Serve Churros With
Churros are awesome warm, but here’s how I really love to eat them:
- Dip them in thick chocolate sauce (seriously, try Nutella if you’re feeling wild)
- Coffee on the side, old-school Spanish vibes
- Sprinkle with a little orange zest when you’re feeling weirdly fancy
- Totally okay to dunk in hot cocoa, especially in winter
They taste unreal with ice cream too—like, don’t even try to be restrained. If you have leftovers (you won’t), sandwich them with peanut butter or jam. There, breakfast.
Nutrition Facts (per serving)
Nobody’s pretending churros are a health food. But they’re not as intense as you’d think. One serving is definitely a treat, but you’re skipping the frying oil—that’s a win right there.
You get about 120-140 calories per small churro, depending on how big you pipe them. Most of the calories come from the flour and that cinnamon sugar (duh). You’ll find around 3-4 grams of fat, mostly from the butter. There’s a bit of protein from eggs too, which I tell myself is “energy.” Sometimes you need to forget the math and enjoy the results though. If you’re picky, use less sugar, or swap in coconut sugar for fun.
Common Questions
Can you use gluten-free flour for homemade baked churros?
Yeah, totally. Swap in a good 1-to-1 gluten-free blend. The texture’s a little different, but honestly, my neighbor didn’t even notice.
How do you store leftovers?
Pop them in an airtight container, no fridge needed. They last a couple of days, but they’re best fresh. To re-crisp, toss in the oven at 350 for 5 minutes.
Can I freeze churro dough?
Yep! Pipe onto trays, freeze solid, then bag them. Bake right from frozen—just add a minute or two to baking time.
What if I don’t have a piping bag?
Just use a plastic sandwich bag with a snipped corner. It’s not glamorous, but honestly, who cares if they’re crooked?
Is there a way to make them vegan?
For sure—swap butter for margarine and use an egg replacer like flax egg. They turn out just fine for a dairy-free crowd.
Ready For Homemade Baked Churros? Let’s Go!
I can’t believe it took me so long to learn how simple homemade baked churros really are. The crunchy outside, the pillowy middle, and that sugar kick—it’s the best kinda therapy on a lazy weekend. If you want more ideas, check out this foolproof Homemade Baked Churros Recipe Recipe | Bigger Bolder Baking or for extra twists mind the Baked Churros – Nicky’s Kitchen Sanctuary. I say go wild, add spices, switch up your dipping sauces. Believe me, after one bite, you’ll start thinking up excuses to turn the oven on again. Go for it—homemade baked churros are the treat you never knew you needed.
Baked Churros
Ingredients
Method
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Add flour to the boiling mixture and stir until it pulls away from the sides of the pot.
- Remove from heat and let it cool for a few minutes.
- Add in eggs one by one, mixing until smooth and glossy.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Transfer the dough to a piping bag with a star tip, or use a zip bag with a corner snipped.
- Pipe 4-inch strips onto the prepared baking sheets.
- Bake for about 20 minutes or until golden brown.
- Remove from the oven and roll the warm churros in the cinnamon sugar mixture.