Description

These baked churro bites offer the classic cinnamon‑sugar charm of fried churros with a healthier twist. Lightly crisp on the outside, tender inside, and perfect for dipping or snacking at parties.

Ingredients

1¼ cups water

5 Tbsp chilled unsalted butter

2 Tbsp packed brown sugar

½ tsp fine salt

1¼ cups plain flour

1 tsp vanilla essence

2 large eggs

2 Tbsp melted butter (for brushing)

⅓ cup granulated sugar

1 Tbsp ground cinnamon

¼ tsp salt

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Instructions

Preheat oven to 425°F (220°C). Line two baking sheets with parchment or Silpat.
In a saucepan, combine water, butter, brown sugar, and salt. Bring to a simmer over medium heat.
Add all the flour at once and stir continuously until a soft, sticky dough forms and a film appears on the pan—about 5 minutes. Cook 1 more minute, scraping the film.
Transfer dough to a bowl and cool for 10 minutes. Stir in vanilla, then beat in eggs one at a time until smooth and sticky.
Fit a pastry bag with a star tip and fill with dough. Pipe 3–4″ churros onto baking sheets, spacing apart. Trim ends cleanly with a knife. Mist with vegetable oil spray.
Bake for 20–25 minutes until golden. Turn off oven, crack door open, and let churros rest 10 minutes to dry.
In a bowl or bag, mix sugar, cinnamon, and salt. Brush churros with melted butter and toss in cinnamon sugar in batches until well coated.
Serve immediately with your favorite dipping sauce.

Notes

Dip in chocolate, caramel, or dulce de leche.
Replace half the cinnamon sugar with cocoa powder for mocha flavor.
Use gluten-free flour blend and almond flour for a GF version.
Add cayenne or pumpkin pie spice for extra warmth.
Pipe into 1–2″ lengths for mini bites.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish

Nutrition

Serving Size: 1 churro bite
Calories: 80
Sugar: 5g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg