Learn how to make mini churros at home without deep frying! Crispy on the outside, soft on the inside, and coated with a perfect cinnamon-sugar mix. Perfect with chocolate sauce for dipping!
Why You’ll Love This Recipe
- No deep frying required – healthy and low-mess, but still crispy on the outside.
- Soft and tender inside – perfect texture without the oil.
- Quick and simple – easy to make even for beginners.
- Delicious cinnamon sugar coating – adds just the right touch of sweetness and spice.
- Versatile serving options – enjoy as a snack, dessert, or party treat.
Ingredients and Substitutions
- Butter – Use unsalted butter for the best flavor and aroma. It doesn’t need to be softened; you’ll melt it directly with the water and sugar. Margarine can be used as a substitute, but it may impart a slightly different, less rich flavor.
- Granulated Sugar – We use just a little in the dough to balance the flavors and aid in browning. You can reduce it slightly if you prefer your pastries less sweet, as the coating will add plenty of sweetness later.
- Water – This is the liquid base for cooking the flour. Regular tap water is perfectly fine.
- Cake Flour (Low-Gluten Flour) – This is crucial for achieving the signature crispy outside, soft inside texture. Its low protein content prevents the churros from becoming tough or chewy. Do not substitute with all-purpose or bread flour.
- Vanilla Extract – A splash adds a wonderful depth of flavor and warmth. It can be omitted, but you’ll miss that extra aromatic layer.
- Eggs – You’ll need large eggs at room temperature. Adding them gradually is the key to creating a smooth, pipeable batter with the right consistency. Cold eggs can make the dough lumpy.
- Powdered Sugar – For the classic coating. Its fine texture clings beautifully to the warm churros. In a pinch, you can blitz regular granulated sugar in a blender until fine.
- Cinnamon Powder – The essential partner to sugar for the iconic churro coating. Its warm, spicy aroma is non-negotiable for the authentic experience.
- Chocolate Sauce – For dipping! A good-quality, thick store-bought sauce works wonderfully. For a superior homemade version, simply melt together dark chocolate and heavy cream (a 5:3 ratio by weight works well).
Ingredients for Easy Baked Mini Churros
For the Churro Dough
- 55 g unsalted butter
- 20 g granulated sugar
- 150 ml water
- 140 g cake flour (low-gluten flour), sifted
- 3 g (½ tsp) vanilla extract
- 2 large eggs, at room temperature, lightly beaten
For Coating & Serving
- 4 tablespoons powdered sugar
- 4 tablespoons cinnamon powder
- Chocolate sauce, for dipping
How to Make Baked Mini Churros
1. Cook the Dough Base
Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
In a medium saucepan, combine the butter, granulated sugar, and water. Place over medium-low heat. Stir occasionally until the butter has completely melted and the mixture comes to a full, rolling boil.
2. Make the Choux Pastry
As soon as the mixture boils, remove the pan from the heat. Immediately add all of the sifted cake flour at once.
Quickly stir with a wooden spoon or stiff silicone spatula until the flour is fully incorporated and a smooth dough forms, pulling away from the sides of the pan into a ball. This should take about a minute.
Let the dough cool for 5-7 minutes, until it’s warm but not hot to the touch (you don’t want to cook the eggs).
3. Incorporate the Eggs
Add the vanilla extract to the warm dough.
Then, begin adding the lightly beaten eggs. Add them in 3-4 separate additions, stirring vigorously with your spatula after each addition until the egg is fully absorbed before adding the next.
The dough will initially look slippery and separate but will come together with mixing. After all the eggs are added, you should have a very smooth, glossy, and thick paste that holds its shape but slowly slides off the spatula.
4. Pipe and Bake
Fit a large piping bag with a large open star tip (like a 1M or 8B). Spoon the churro dough into the bag.
Pipe 5-8cm (2-3 inch) long straight lines onto the prepared baking sheet, leaving about 2cm (¾ inch) of space between them as they will expand slightly. You can also pipe them into classic loop shapes if you prefer.
Bake on the middle rack for 20-25 minutes, or until the churros are puffed, firm to the touch, and beautifully golden brown. Do not open the oven door during the first 15 minutes of baking.
5. Coat and Serve
While the churros bake, mix the powdered sugar and cinnamon powder together in a wide, shallow bowl or plate.
As soon as the churros are out of the oven and cool enough to handle (but still warm), roll each one generously in the cinnamon-sugar mixture until fully coated.
Serve immediately while still warm and crisp, with chocolate sauce on the side for dipping.
Tips & Tricks
- Work Fast After Boiling: The step of adding flour to the boiling liquid is crucial. Have your flour measured and sifted, and be ready to stir vigorously immediately to cook the flour properly.
- Let the Dough Cool: Don’t rush adding the eggs. If the dough is too hot, it will scramble the eggs. Letting it cool for a few minutes is essential for a smooth batter.
- Egg Consistency is Key: The dough should be thick and pipeable, not runny. If it seems too stiff after adding the eggs, you can add an extra teaspoon of beaten egg. If it’s too runny, the churros won’t hold their shape.
- Parchment Paper is a Must: It prevents sticking and makes cleanup a breeze. Piping directly onto a bare or greased pan is not recommended.
- Bake Until Deeply Golden: For the perfect crisp exterior, make sure the churros are a rich golden brown. A pale color means they might be soft or doughy inside.
- Coat While Warm: The cinnamon-sugar coating adheres best when the churros are still warm from the oven.
Frequently Asked Questions
Can I make the dough ahead of time?
It’s best to pipe and bake the churros immediately after making the dough. The uncooked dough doesn’t store well in the piping bag as it can become too stiff.
Why are my churros soft/not crisp?
The most common reason is under-baking. Ensure your oven is fully preheated and bake until they are a deep golden brown. Also, make sure you used cake flour, not a higher-protein flour.
Can I use a different tip or no tip?
A star tip is essential for creating the classic ridged texture that holds the cinnamon sugar. A plain round tip will work but won’t give you the same authentic look or texture.
How do I store leftovers?
Baked churros are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for 1 day. They will soften. You can re-crisp them in a toaster oven or air fryer at 160°C (320°F) for a few minutes.
My dough is too runny to pipe. What went wrong?
This can happen if the flour wasn’t cooked long enough in the hot liquid, or if the eggs were added while the dough was still too hot. Unfortunately, there’s no easy fix—it’s best to start over, ensuring you stir the flour in off the heat until a smooth ball forms and letting it cool adequately.
Healthy Baked Mini Churros – No Frying Required!
Ingredients
For the Churro Dough
- 55 g unsalted butter
- 20 g granulated sugar
- 150 ml water
- 140 g cake flour low-gluten flour, sifted
- 3 g ½ tsp vanilla extract
- 2 large eggs at room temperature, lightly beaten
For Coating & Serving
- 4 tablespoons powdered sugar
- 4 tablespoons cinnamon powder
- Chocolate sauce for dipping
Instructions
Cook the Dough Base
- Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
- In a medium saucepan, combine the butter, granulated sugar, and water. Place over medium-low heat. Stir occasionally until the butter has completely melted and the mixture comes to a full, rolling boil.
Make the Choux Pastry
- As soon as the mixture boils, remove the pan from the heat. Immediately add all of the sifted cake flour at once.
- Quickly stir with a wooden spoon or stiff silicone spatula until the flour is fully incorporated and a smooth dough forms, pulling away from the sides of the pan into a ball. This should take about a minute.
- Let the dough cool for 5-7 minutes, until it's warm but not hot to the touch (you don't want to cook the eggs).
Incorporate the Eggs
- Add the vanilla extract to the warm dough.
- Then, begin adding the lightly beaten eggs. Add them in 3-4 separate additions, stirring vigorously with your spatula after each addition until the egg is fully absorbed before adding the next.
- The dough will initially look slippery and separate but will come together with mixing. After all the eggs are added, you should have a very smooth, glossy, and thick paste that holds its shape but slowly slides off the spatula.
Pipe and Bake
- Fit a large piping bag with a large open star tip (like a 1M or 8B). Spoon the churro dough into the bag.
- Pipe 5-8cm (2-3 inch) long straight lines onto the prepared baking sheet, leaving about 2cm (¾ inch) of space between them as they will expand slightly. You can also pipe them into classic loop shapes if you prefer.
- Bake on the middle rack for 20-25 minutes, or until the churros are puffed, firm to the touch, and beautifully golden brown. Do not open the oven door during the first 15 minutes of baking.
Coat and Serve
- While the churros bake, mix the powdered sugar and cinnamon powder together in a wide, shallow bowl or plate.
- As soon as the churros are out of the oven and cool enough to handle (but still warm), roll each one generously in the cinnamon-sugar mixture until fully coated.
- Serve immediately while still warm and crisp, with chocolate sauce on the side for dipping.
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