Baked churro bites that deliver crispy, cinnamon-sugar coated goodness of classic churros in a convenient, oven-baked, bite-sized snack.

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

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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.

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.