Prep Time: 15 minutes Bake Time: 20 to 25 minutes Yield: About 20 churros

Oven baked churros deliver all the warmth, crunch, and cinnamon-sugar magic of the classic fried version without the mess or guilt. The dough, made from a simple choux base, puffs beautifully in the oven, creating a lightly crisp exterior with a soft, pillowy interior. Baking instead of frying lets the natural buttery flavor shine through without being masked by oil. These are perfect for weekend brunches, dessert boards, or a cozy afternoon treat. Serve them warm alongside rich chocolate dipping sauce, dulce de leche, or a simple vanilla cream. They pair beautifully with coffee, hot chocolate, or a chilled horchata.

Ingredients

Churros

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract

Cinnamon sugar coating

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons melted butter (for brushing)

Chocolate dipping sauce (optional but highly recommended)

• 1/2 cup heavy cream
• 4 oz semi-sweet or dark chocolate, finely chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly grease the parchment with cooking spray or butter.
2. In a medium saucepan over medium heat, combine the water, butter, sugar, and salt. Stir and bring to a full boil.
3. Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball.
4. Let the dough cool for 5 minutes, then add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and thick. Stir in the vanilla extract.
5. Transfer the dough to a piping bag fitted with a large open star tip (1M or 6B tip works best for that classic churro ridged shape).
6. Pipe 4 to 5 inch strips of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 20 to 25 minutes, rotating the pans halfway through, until the churros are deep golden brown and feel firm and dry to the touch.
8. While the churros bake, whisk together the cinnamon and sugar in a shallow dish and melt the butter in a small bowl.
9. As soon as the churros come out of the oven, brush them generously with melted butter and roll them immediately in the cinnamon sugar mixture.
10. For the chocolate sauce, heat the heavy cream in a small saucepan until just simmering, pour it over the chopped chocolate, let it sit for 2 minutes, then stir until smooth. Add vanilla and salt.
11. Serve the churros warm with chocolate dipping sauce on the side.

Tips and variations

• Do not skip the star tip. The ridges created by the star tip are not just decorative, they help the churros crisp up evenly in the oven.
• Make sure your dough is fully cooled before adding eggs or they will scramble.
• For extra crunch, broil the churros on high for the last 2 minutes of baking, watching closely to avoid burning.
• Add a pinch of cayenne or cardamom to the cinnamon sugar for a spiced twist.
• Swap the chocolate sauce for dulce de leche, caramel sauce, or a simple cream cheese dip sweetened with powdered sugar and vanilla.
• Churros are best eaten fresh and warm but can be reheated in a 375°F oven for 5 minutes to restore crispness.
• For a fun brunch board, arrange churros alongside fresh berries, whipped cream, and multiple dipping sauces.