Oven Baked Churros: Easier & Healthier
Now if your looking for the traditional oil fried churros, I have a recipe for those posted here: Fried Churros. Are these a 100% just like fried churros, no, but they are really close! These don’t puff up as much as the oil fried churros & they aren’t fried so they are slightly different in texture but almost the same. I definitely prefer these over fried churros because they are easier to make, less messy, & a little healthier.
If they get cold just put them on a plate & microwave them for a few seconds, they will taste like they just came out of the oven again. However if they have been sitting out for several hours they will get soft so you might need to put them back in the oven on broil for a minutes to crisp them up again.
To make these I used the largest open star tip I had, a Ateco 826 open star tip, which I bought on amazon for a couple bucks awhile ago. It has a 1/2″ opening which is bigger than a Wilton 1M tip so if you are using a smaller size decorating tip like the Wilton 1M or 2D then you will need to lower the baking time to around 10-12 minutes probably. I recommend using an open star style tip so that the inside is nice & soft like a traditional Churro.
I used Wilton disposable decorating bags which I love because I can throw them away when I’m done with them, it makes cleaning up a lot easier. You can also probably use a ziploc bag if you snip the corner & use a star tip. To make these I used a Ateco 826 open star tip (which has a 1/2″ opening).
This recipe made 7 churros that were 7 1/2″ long.
- 1 cup water
- 1 ½ Tablespoons sugar
- ½ teaspoon salt
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- For the Coating:
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 Tablespoon butter for brushing
- Combine water, sugar, salt, & oil in a saucepan on stove top. Bring to boil & remove from heat. Add flour & stir until all the flour is incorporated.
- Set aside & wait about 10-12 minutes for it to cool down.
- Preheat oven to 400 degrees. Line baking sheet with non stick baking mat or parchment paper.
- Prepare cinnamon & sugar mix for coating (I used a bread pan to roll the churros in).
- Fill your pastry bag or ziploc bag fitted with a star tip with the warm dough.
- Using prepared baking sheet pipe dough into desired size strips (I made mine 7½" long). Use a knife or scissors to cut end of strips off.
- Once your done piping your churros bake in oven for 10-12 min if your using a smaller size tip or until the ends are just faintly turning a pale golden color. Place oven on broil setting about 1 min or less to brown & crisp up the edges (Watch Careful, browning happens very fast on broil!). If your using a really large size tip bake for 20 min or until it's just starting to brown on the end, then broil for about 1 min. watching careful just until the edges get a little browned.
- Remove from oven & let cool for a few minutes. Melt 1 tablespoon of butter & brush onto churros, roll churros in cinnamon & sugar mix. Serve warm.
Some people like to dip their churros in a caramel sauce or a chocolate sauce. Here’s a link to a caramel recipe: Easy Caramel Sauce
Here is a recipe for Chocolate Dipping Sauce:
2/3 cup heavy cream
1 cup semi-sweet or bittersweet chocolate chips
-Bring the cream to a boil in a small saucepan. Then pour the hot cream over the chocolate. Whisk until the chocolate melts.
(This post contains amazon affiliate links)
Recipe adapted from allrecipes.com