Baked Churro Donuts
User Reviews
5
Baked Churro Donuts
Description
The recipe combines all-purpose flour, cinnamon, baking powder, sugar, milk, egg, melted butter, and vanilla to create a donut batter baked in a donut pan until golden and cooked through. After cooling, the donuts are brushed with melted butter and dipped in a cinnamon sugar mixture, mimicking a classic churro coating.
To complete the dessert, a simple dipping sauce made from melted chocolate chips and heavy cream adds a creamy, rich contrast. Alternatively, Nutella can be served as a dip.
These donuts can be stored in an airtight container at room temperature for several days and warmed gently to refresh the texture. They freeze well for up to three months when wrapped properly and thawed before eating. Using a well-greased donut pan is essential to prevent sticking, and it is important to coat the donuts only after they have fully cooled to maintain the topping's texture.
Ingredients
- 1 cup all-purpose flour 120 grams; or plain flour
- ⅓ cup granulated sugar 70 grams
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅓ cup milk 80ml
- 1 egg
- 2 tablespoons butter melted and cooled slightly
- 1 teaspoon vanilla extract
For the churros coating
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter melted
For the chocolate dipping sauce
- ½ cup chocolate chips 80g
- 1 tablespoons heavy cream double cream
Instructions
- Preheat the oven to 350°F/175°C. Spray or brush a donut pan with oil.
- Whisk the flour, sugar, baking powder and cinnamon together in a mixing bowl.
- In a small bow, whisk the milk, melted butter, egg and vanilla, then pour into the bowl of dry ingredients. Stir until combined, but don’t overbeat.
- Spoon the mixture into the donut pan, then bake for 10 minutes or until golden and cooked through.
- Leave the donuts in the pan for a minute or two, then transfer to a wire rack to cool completely.
For the churro coating
- Meanwhile, stir the sugar and cinnamon together and place into a shallow bowl.
- Melt the butter for the topping.
- When the donuts are cold, brush them with melted butter on one side, then dip in the cinnamon sugar.
For the chocolate dipping sauce
- Melt the chocolate chips, then beat into the cream. Or serve with Nutella.
Notes
- Grease the donut pan thoroughly to prevent sticking.
- Allow donuts to cool completely before applying the churro cinnamon sugar coating to avoid melting the sugar.
- Store donuts in an airtight container for up to 4 days, reheating briefly in a microwave to refresh.
- Freeze cooked donuts in a sealed bag for up to 3 months; thaw fully before serving.
- Melt chocolate chips in short intervals to prevent burning if using a microwave.
- If a donut pan is unavailable, a muffin pan can be used with adjusted baking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 68mg | 3% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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