I love making these Baked Churro Bites because they capture all the crispy, cinnamon-sugar goodness of classic churros but in a bite-sized, oven-baked form. This recipe is perfect for sharing at gatherings or enjoying as a sweet snack without the fuss of deep frying.
Why You’ll Love This Recipe
What draws me to this recipe is how it balances indulgence and convenience. Baking instead of frying makes it a bit lighter, but the churros still come out golden and crispy with that irresistible cinnamon sugar coating. The dough is soft and tender inside, and piping it with a star tip gives each bite a perfect texture. Plus, I can easily make a big batch to please a crowd!
Ingredients
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 flour
1 teaspoon vanilla essence
2 large eggs
2 tablespoons butter, melted (for brushing before adding sugar)
For the cinnamon sugar mixture:
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by combining water, chilled butter, brown sugar, and salt in a saucepan over medium heat. When it comes to a simmer, I add the flour all at once.
I stir constantly until a soft, sticky dough forms and a starchy film appears on the pan’s bottom—this takes about 5 minutes. I keep stirring for another minute to let the dough absorb the film.
Next, I transfer the dough to a bowl and let it cool for about 10 minutes. Once slightly cooled, I mix in the vanilla extract.
I add eggs one at a time, mixing well after each addition until the dough is smooth and sticky. It may look separated at first, but patience helps it come together perfectly.
I preheat my oven to 425°F (220°C) and line baking sheets with parchment or silpat mats. I fill a pastry bag fitted with a star tip and pipe 3 to 4-inch ropes onto the sheets, spacing them apart. I cut the dough neatly with a knife after each pipe.
I lightly spray the churros with vegetable oil and mist the pan with water, then bake for 20-25 minutes until puffed and golden on the edges.
After baking, I open the oven door briefly to release some heat, then close it slightly ajar and let the churros rest for 10 minutes.
Finally, I brush each churro with melted butter and toss them in the cinnamon sugar mixture until fully coated. I serve them immediately to enjoy the best texture and flavor.
Servings and timing
This recipe makes about 30 churro bites, perfect for sharing or serving as a party snack. Preparation takes 10-20 minutes, and baking plus resting takes an additional 30-40 minutes, making the total time around 40-60 minutes.
Variations
I sometimes add a pinch of nutmeg or cardamom to the cinnamon sugar mix for a subtle twist.
For a chocolate dip, I melt some dark chocolate with a bit of cream to serve alongside.
Using a piping tip with different shapes can create fun textures and appearances.
I’ve tried adding a bit of orange zest to the dough for a citrusy note.
For gluten-free options, I use a gluten-free flour blend, adjusting liquid if needed.
Storage/reheating
I usually store leftover churro bites in an airtight container at room temperature for up to 1 day. To reheat and restore crispiness, I pop them in a preheated oven at 350°F (175°C) for 5-7 minutes. They don’t reheat as well in the microwave since they can get soggy.
FAQs
Can I freeze the churro dough or baked bites?
I prefer freezing the baked churro bites after cooling. I store them in a freezer-safe container for up to 1 month and reheat directly in the oven.
What if I don’t have a star piping tip?
You can use any large round tip or even pipe small dollops with a spoon—the texture might be slightly different but still tasty.
Can I make these vegan?
Yes, I substitute butter with vegan margarine and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) to make it vegan-friendly.
Why do I mist the baking pan with water before baking?
Misting adds moisture that helps create steam in the oven, which promotes puffiness and a better crust on the churros.
How can I prevent the churros from sticking to the parchment paper?
I find that using silpat mats or well-greased parchment paper works best to prevent sticking.
Conclusion
These Baked Churro Bites have become one of my favorite snacks for entertaining or just treating myself. They’re fun to make, satisfying to eat, and bring that beloved churro flavor with less fuss and mess. Baking them means I get crispy, golden bites without frying, and the cinnamon sugar finish is simply irresistible every time.
Baked churro bites that deliver crispy, cinnamon-sugar coated goodness of classic churros in a convenient, oven-baked, bite-sized snack.
Ingredients
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 flour
1 teaspoon vanilla essence
2 large eggs
2 tablespoons butter, melted (for brushing before adding sugar)
For the cinnamon sugar mixture:
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
Instructions
Combine water, chilled butter, brown sugar, and salt in a saucepan over medium heat; bring to a simmer.
Add flour all at once, stirring constantly until a soft, sticky dough forms and a starchy film appears on the pan’s bottom, about 5 minutes; continue stirring for another minute.
Transfer dough to a bowl and let cool for 10 minutes; stir in vanilla essence.
Add eggs one at a time, mixing well after each until smooth and sticky.
Preheat oven to 425°F (220°C) and line baking sheets with parchment or silpat mats.
Fill a pastry bag fitted with a star tip and pipe 3-4 inch ropes onto the sheets, cutting dough after each pipe.
Lightly spray churros with vegetable oil and mist pan with water.
Bake for 20-25 minutes until puffed and golden on edges.
Open oven door briefly to release heat, then close ajar and let churros rest for 10 minutes.
Brush each churro with melted butter and toss in cinnamon sugar mixture until coated.
Serve immediately for best texture and flavor.
Notes
Add nutmeg or cardamom to cinnamon sugar for variation.
Serve with melted dark chocolate dip for extra indulgence.
Try different piping tips for varied textures and shapes.
Add orange zest to dough for citrus flavor.
Use gluten-free flour blend for gluten-free option, adjusting liquid as needed.
Store leftovers in airtight container at room temperature up to 1 day.
Reheat in oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
Freeze baked bites up to 1 month; reheat directly in oven.
Use silpat mats or well-greased parchment to prevent sticking.
