Go Back
+ servings
churro being dipped in chocolate ganache
Print Recipe
4.02 from 83 votes


Baked Churros are so easy to make with no frying! They taste just as good as a fried churro but are healthier and easier to make. We loved dipping them in chocolate ganache!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 60 churro bites
Calories: 64kcal
Author: Dorothy Kern


  • 1 cup water
  • 1 cup unsalted butter DIVIDED - ONLY 1/2 CUP GOES IN DOUGH
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 3 large eggs
  • 2 cups granulated sugar
  • 2 tablespoons cinnamon


  • Preheat oven to 350°F. Line three cookie sheets with parchment paper or silicone baking mats.
  • Place water, 1/2 cup butter (sliced into tablespoons), and salt in a large saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
  • Turn off the heat and stir in the flour. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
  • Add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). It'll seem like the eggs don't want to mix in but they will.
  • Place the churro batter in a large pastry bag fitted with a star or 1M tip.
  • Pipe churros in desired size and shapes onto cookie sheets. (This recipe makes approximately 60 3-inch long churros or 25 7-inch long churros.
  • Spray the churros with nonstick cooking spray. This will help them brown.
  • Bake for 20-30 minutes (depending on size), rotating pans as needed, until churros are baked through and lightly golden.
  • Cool slightly, or until you can handle them.
  • Melt remaining 1/2 cup butter in a medium size bowl. Mix sugar and cinnamon in another bowl. Dip the churros in the butter then roll in cinnamon sugar. Serve immediately with dipping sauce.
  • To make chocolate ganache: place 1/3 cup heavy whipping cream and 1 cup semi-sweet chocolate chips in a microwave safe cup or bowl. Heat for 1 minute, then whisk until smooth.
  • To make caramel dipping sauce: place 20 unwrapped caramel squares and 3 tablespoons heavy whipping cream in a microwave safe cup or bowl. Heat for 1 minute, then stir until smooth, reheating as needed. Stir in 1/4 teaspoon kosher or sea salt if desired.


Recipe from Food Network.
Butter is not needed; if you want a crunchier churro just roll them in cinnamon sugar.
Why is my dough eggy? >> To avoid the "eggy" taste you must:
  1. Make sure to remove your pan from the heat before mixing in flour. This will cool off the dough enough that you will avoid cooking the eggs.
  2. Mix in the eggs quickly, so that they do not cook.
My dough took way longer to bake! Why is your recipe wrong?
  1. It's not wrong.
  2. Recipes bake at different times for a lot of reasons. Mainly, oven temperature is a culprit. Also, this dough can be finicky: humidity, size of the egg, etc can all play a role in changing up the bake time.
  3. Make sure to spray the churros with nonstick cooking spray to brown them faster. Rotate your pans to help in even cooking.
  4. Did you make your churros longer than mine? Or fatter? Then the cook time will be different.
Recipe from here: https://www.foodnetwork.com/recipes/churros-recipe3-1943046


Serving: 1churro | Calories: 64kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 13mg | Potassium: 7mg | Sugar: 6g | Vitamin A: 105IU | Calcium: 5mg | Iron: 0.2mg