Name: Baked Churro Bites Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup water; 6 tablespoons unsalted butter; 2 tablespoons brown sugar; 1/4 teaspoon salt (Morton Fine Sea Salt recommended); 1 cup plain all-purpose flour; 3 large eggs; 1 teaspoon vanilla extract; 1/3 cup granulated sugar; 1 tablespoon ground cinnamon; 3 tablespoons melted unsalted butter (for brushing churros)

Instructions

Step 1: In a saucepan over medium heat, combine water, butter, brown sugar, and salt. Bring the mixture to a simmer.

Step 2: Once simmering, add the flour all at once. Stir constantly for about 5 minutes until a soft, sticky dough forms and a starchy film appears on the pan bottom. Cook one more minute while scraping the bottom to incorporate the film into the dough.

Step 3: Transfer the dough to a bowl and let it cool for about 10 minutes. Add vanilla extract.

Step 4: Add the eggs one at a time, mixing thoroughly with a spatula after each addition. The dough will look separated at first but will come together into a smooth, sticky consistency.

Step 5: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper or silpat mats.

Step 6: Fill a pastry bag fitted with a star tip with the dough. Pipe 3 to 4-inch ropes onto the sheets, spacing them a few inches apart. Use the back of a knife to cut the dough after each pipe.

Step 7: Lightly spray the tops of the churros with vegetable oil and mist the pan with water.

Step 8: Bake for 20 to 25 minutes until churros puff up and edges turn golden brown.

Step 9: Turn off the oven, open the door briefly, then close it leaving it slightly ajar. Let churros rest in the warm oven for 10 minutes to crisp up.

Step 10: Remove churros from the oven. Brush lightly with melted butter and toss in a bag with cinnamon sugar (mix granulated sugar and ground cinnamon) to coat evenly. Serve immediately and enjoy!

Tips & Variations

Use all-purpose flour for the best texture; for gluten-free options, a 1:1 gluten-free flour blend works but expect a slight texture difference.

If out of brown sugar, substitute white sugar with 1/4 teaspoon molasses or just use white sugar alone.

Try swapping vanilla extract for almond extract or skip it entirely if unavailable.

For dairy-free butter, use unflavored coconut oil or plant-based substitutes.

Experiment with different coatings like cardamom sugar, nutmeg sugar, or cocoa powder mixed with sugar for a chocolate twist.

For extra crispy churros, leave them in the slightly open oven for 5 minutes after baking to remove moisture.

Storage

Store leftover churro bites in an airtight container at room temperature for up to 2 days. They may lose some crispiness but remain tasty. To refresh, warm them in a preheated 350°F oven for 3–5 minutes, watching closely to avoid over-browning. You can also prepare the dough up to 24 hours ahead and refrigerate it; bring it to room temperature before piping and baking.

FAQs

Can I deep fry these churro bites instead of baking?

While this recipe is designed for baking to avoid the mess and extra fat from frying, you could technically fry the dough. Keep in mind, the texture and cooking time will differ, and careful temperature control is essential to avoid soggy or undercooked bites.

Why is the dough sticky and soft?

The dough is a choux pastry, which is naturally sticky and soft before baking. The eggs give it elasticity and help the bites puff up in the oven, creating a light, airy interior with a crisp outside.