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Spanish·Dessert

Baked Cinnamon-Sugar Churro Bites

A clever oven-baked alternative to the classic deep-fried treat, these churro bites use a traditional pâte à choux dough technique to achieve a light, airy interior and a surprisingly crisp, golden-brown crust.

Prep

20m

Cook

35m

Total

55m

Serves

—

Method

  1. 01

    Add sliced butter, cold water, a pinch of salt, and brown sugar to a saucepan over medium heat. Bring the mixture to a simmer, watching closely so the water doesn't evaporate before the butter is fully melted.

    Step 1
    Watch · 0:40
  2. 02

    Dump the flour in all at once and stir vigorously with a wooden spoon until the mixture forms a ball of dough and a starchy film appears on the bottom of the pan. Continue cooking and stirring for an additional 1–2 minutes to further dry out the starch.

    Step 2
    Watch · 1:27
  3. 03

    Transfer the dough to a bowl and let cool for 5–10 minutes. Add vanilla extract and the eggs one at a time, mixing and smearing with a spatula until the dough transitions from broken and watery to a smooth, thick, and sticky consistency.

    Step 3
    Watch · 2:40
  4. 04

    Transfer the dough into a pastry bag fitted with a star tip. Pipe 3–4 inch strips onto a baking sheet lined with a silicone mat, using the back of a knife to cleanly cut the dough from the tip. If needed, use a wet finger to smooth down any jagged edges.

    Step 4
    Watch · 3:52
  5. 05

    Generously spray the tops of the piped churros with vegetable oil to aid browning. Spritz the entire tray and the dough with water to create steam in the oven, then bake at 425°F (220°C) for 25 minutes.

    Step 5
    Watch · 5:13
  6. 06

    Turn off the oven and open the door briefly to release the initial burst of heat. Crack the door slightly and let the churros rest inside for 10 minutes to dry out and crisp up without collapsing.

    Step 6
    Watch · 5:37
  7. 07

    Combine white sugar, cinnamon, and a pinch of salt in a bag. Working in small batches, brush the warm churros with melted butter and immediately toss them in the cinnamon-sugar mixture until well coated. Serve warm with thick hot chocolate.

    Step 7
    Watch · 6:55

From Chef John

  • “You are after all the hero of your churro.”
  • “Watery things and fatty things don't like to mix, but eventually if we keep at it they will.”
  • “Give those the old Shaka Shaker.”