(This Baked Churro Donuts recipe can be found on the site Kitchen Nostalgia here.)
Step by Step Instructions:
Baked Churro Donuts are yours to enjoy! Here’s what you’ll need: 1 1/2 cups of Milk (I used Almond Milk), 1/3 cup of Sugar, Vanilla Bean Paste (or extract), Ground Cinnamon, Salt, Baking Powder, 1/2 cup (1 stick) of melted Butter, 3 Eggs, 1 teaspoon of Rum, Fresh Nutmeg, and 2 cups of Flour.
Begin by preheating your oven to 350 degrees. Then add the melted butter to the mixing bowl.
Whisk until the butter is light and fluffy.
Gradually add the sugar and 1 teaspoon of vanilla bean paste to the butter and beat until it’s smooth.
Here’s the mixture with the sugar and vanilla mixed in.
Then mix in 1 egg at a time. It’s best if the eggs are at room temperature if possible.
It’s hard to tell from the photo but along with the eggs add a pinch of salt and your teaspoon of Rum, which is optional, but it seems like a great idea to me!
In a separate dish sift the flour and baking powder.
Then add a pinch of freshly grated nutmeg and 1/2 teaspoon of ground cinnamon and whisk it together.
Then alternate adding some of the flour and mixing it into the mixture.
Then add some of the milk and combine until all of the flour and milk is incorporated.
Here’s the finished batter, which you’ll notice is smooth and the consistency of pancake batter (so it’s slightly runny).
Spray your donut tins with non-stick cooking spray, and fill them with batter so they are about level with the center part of each donut tin. I found it really helpful to use a bowl with a spout to pour the batter with so I had better control of it. Bake the donuts for 15 minutes or until a toothpick is inserted and comes out cleanly.
Here are the baked donuts. As you can see, this batch could have been filled a bit higher so they were larger donuts, but they still taste delish! Let them cool for 5 minutes in the pan on a wire cooling rack. Then turn them out onto the rack and let them cool fully.
For the topping, you’ll want 1/4 cup of melted butter, ground cinnamon, and 1/2 cup of sugar.
Add 1 tablespoon of cinnamon to the sugar.
Mix the cinnamon and sugar. I found a chopstick to be a great way to mix it up really well.
Brush each donut completely with melted butter.
Then dip the donuts in the cinnamon-sugar mixture and make sure the entire donut is covered. I found it helpful to roll the edges in the cinnamon sugar and then sprinkle it generously on both sides. And then you have Baked Churro Donuts!
Make your own chocolate sauce or you can make this one easily that is kind of like a thick hot chocolate, in my opinion. Here’s what you’ll need: Milk, Corn Starch, 50 grams of Chocolate (I used milk chocolate), and Sugar that you’ll add to taste.
Mix 3 teaspoons of corn starch with 1/4 cup of milk . . .
. . . and whisk together.
In a small saucepan, add a cup of milk and the chocolate and stir regularly over medium heat.
Once the chocolate is melted, you’re good to go.
Then whisk in the corn starch and milk mixture and continue to cook until it’s nice and thick.
Here it is after cooking a couple of minutes. Now you’re ready to go. This is delicious with the chocolate sauce nice and hot and ready for the Baked Churro Donuts to be dipped. Enjoy and happy donut eating!
- FOR THE CHURROS:
- ½ cup (125 g) (unsalted) Butter, melted
- ⅓ cup (85 g) Sugar
- 1 tsp Vanilla Bean Paste (or extract)
- 3 Eggs
- a pinch of Salt
- 1 tsp Rum (optional)
- ½ tsp Cinnamon
- a pinch of Ground Nutmeg
- 2 cups (250 g) All-Purpose Flour
- 1 tsp Baking Powder
- 1⅓ cup Milk
- FOR THE CHURRO TOPPING:
- ¼ cup (57 g) Butter, melted
- ½ cup Sugar
- 1 Tbsp Cinnamon
- FOR THE CHOCOLATE SAUCE:
- 3 tsp Cornstarch
- 1¼ cup Milk
- 50 g Chocolate
- Sugar, to taste
- Begin by preheating your oven to 350 degrees. Then in an electric mixer whip the melted butter a bit to add some air to it. Then gradually add the sugar and vanilla extract and continue to mix until the batter is smooth.
- Add the 3 eggs one at a time along with a pinch of salt and the rum to the mixer and beat until the mixture is smooth.
- In a separate bowl, sift your flour and then whisk in your baking powder, cinnamon, and nutmeg.
- Alternate adding the flour mixture and the milk to the mixer. Beat the batter until it’s slightly running. You’re looking for a texture like pancake or waffle batter.
- Spray your non-stick donut baking trays with cooking spray and pour the batter into each tin. I found it best to fill mine up so it was about even with the center form of the donut so you have nice, big donuts. Bake the donuts in the preheated oven for 15 minutes or until a toothpick is inserted and comes out cleanly.
- Let the donuts cool in the pan on a cooling rack for 5 minutes, then turn them out onto the rack until they are cooled.
- For the topping: Brush each donut completely with melted butter. Then dip the butter in the cinnamon-sugar mixture or sprinkle completely with cinnamon sugar and them them sit on the cooling rack to let the topping adhere.
- For the chocolate sauce: Mix ¼ cup of the milk with the cornstarch and set it aside. In a small saucepan, heat the chocolate and remaining milk over medium heat stirring regularly until the chocolate melted. Then add the cornstarch and milk mixture to the chocolate and stir until the mixture is thickened. Add sugar to your liking to get the desired sweetness. Serve alongside the donuts as a dipping sauce and enjoy!