Baked Churros
Yield: 12-18 churros
  • ½ cup unsalted butter
  • ½ teaspoon salt
  • 1 cup water
  • 1 cup all purpose flour
  • 3 eggs*
  • 1 teaspoon vanilla
  • ½ cup cinnamon sugar
  • 3 tablespoons melted butter (or cooking spray)
  • chocolate, dulce de leche or caramel sauce for dipping (optional)
  1. Preheat oven to 350 degrees.
  2. In a medium saucepan combine the butter, salt and water. Bring to a boil over medium high heat.
  3. Remove from heat add the flour and stir to combine. Mixture will thicken and start to resemble the texture of mashed potatoes.
  4. Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.
  5. When all the eggs are are combined add the vanilla. The dough will be thick and starchy, (still with a similar texture to mashed potatoes.)
  6. Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 6-inch rows of the dough with at least 1 inch between each churro.
  7. Bake in the oven for 20-25 minutes or until golden brown and crispy.
  8. Brush warm churros with melted butter or spray lightly, and then place in a shallow baking dish and sprinkle with cinnamon sugar. (Shake it around to make sure they are well-coated.)
  9. These baked churros are best enjoyed warm!
*There is room for error in terms of the egg volume. Since all eggs are different size, you want to use no more than ⅔ cup of egg total. For me- 3 large eggs yielded this amount perfectly, but I think if you use larger eggs you could end up with watery dough. To be safe measure your eggs and make sure you're not using more than ⅔ cup.

Recipe adapted from Isabel's Cantina Cookbook
Recipe by The Baker Chick at