Baked Churros

If you asked me what my favourite thing to eat in the whole world is then churros would be my answer. Crunchy and crisp, a lovely sweet, sugary flavour and served with the world’s most delicious chocolate sauce. My love of churros began when I tried some of most amazing delicious ones from a Street Vendor in Mallorca. I enjoyed each and every bite whilst admiring the beautiful sea views. So because they we’re so yummy I wanted to make some of own. But as I’m not a fan of frying I decided on baking these churros instead. These baked churros weren’t just easier to make but they tasted lighter and we’re just as crispy as the traditional fried kind. The freshly baked churros were tossed into sugar and then served with my homemade double chocolate dipping sauce!

churros y chocolate

Recipe inspiration from howtocookthat


Churros Mixture – 

250ml (1 cup) water

120g (1/2 cup) unsalted butter

120g (1 cup) plain flour (all-purpose)

3 medium free-range eggs

1 tablespoon caster sugar (superfine)

1 tsp of vanilla extract

Chocolate Sauce –

200g chocolate – I used a mix of milk and dark chocolate

300ml double cream

2 tablespoons golden syrup


1. To make the churros: Gently melt the water and butter. Then add the flour and stir constantly until the mix clumps together and comes away from the side of the pan. Then take off the heat and allow to cool. Add the eggs one by one, beating and incorporating each egg individually before you add the next. Then add the sugar and vanilla bean paste and mix to combine.

2. Preheat your oven to 180 degrees Fan/200°C/400°F/Gas Mark 6. Line two large baking trays with parchment paper and place to one side. Fit a large disposable piping bag with a large open star tip. Fill the piping bag with the churro mixture. Pipe long stripes of the dough onto the lined baking trays, leaving a few inches space in between each one. You can pipe the churros as long as you want. Bake the churros for 12-15 minutes, or until they’re nicely puffed and a light golden colour. Roll immediately in some sugar and then serve alongside the sauce.

3. To make the chocolate sauce: Combine the chocolate, cream and syrup in a small saucepan. Melt gently, stirring constantly until you have a smooth and silky rich chocolate sauce. The sauce will keep warm in the saucepan for about 10 minutes.

baked churros con chocolate

churros and sauce

easy baked churros



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193 thoughts on “Baked Churros

  1. I was in Granada Spain for 3 months when I was studying, Jess, and I LOVED churros con chocolate! I know it sounds silly but I would never have thought that you could pipe them with an icing bag … but I’m very happy that you can! Seems so simple and I’m definitely keen to try making them some time. Pinning for later for sure!

  2. I love you for posting a baked version! My husband has been asking me to make churros at home forever but I just really don’t like frying… These look perfect!

  3. Okay Jessica, I’m pretty much in absolute love over here with these baked churros! Not only are they so pretty, but my mouth is watering right now! My youngest son’s favorite treat is churros. I’m going to have to make these. Love how simple the recipe is!

  4. Did you say churros AND baked??? Ahhh how cool are these???
    I hate fried foods and fried churros are one of my least favorite foods ever ((which sucks, because I live in Spain and they are everywhere and they smell funny with their greasiness and ughhhh))… but baked churros??? Now, that’s a genius idea. I have to try these now!

    • Thanks Consuelo! I know, fried food really smells terrible! But saying that, I would love to live in Spain and eat the amazing Churros! Really happy you like the recipe- and thanks for stopping by. 🙂

  5. You had me at Churros and Chocolate, but you sealed the deal when you said these are baked! Thanks for sharing this recipe. 🙂 I’m sure my family and I will love getting fat eating it!

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  7. I love churros, too, and just to echo everyone here, have always had the fried version. Thank goodness you’ve come up with the baked. Now we can all have our churros and eat them, too! 🙂

  8. Everytime I go to Disneyland (which is not often) I have to have a churro, it is so yummy. I love that you have a baked version! There is just something about crunchy, cinnamony sweets. Another one to put on my list of things to make!

  9. What an awesome idea to bake them. Of course living here in Spain we just go out for churros. And I love eating them so much but I admit I would fit in a few more if they weren’t so oily. So I’d eat double of yours 😉

  10. Hi just found your site my gosh churro and alfajores reminds me when I was little in South America and mum made them love churros and hot chocolate i live in australia and my winter be here few months great recipes keep it up doing one of your cheesecakes for my twin nephews birthday it’s like been back home thanks xo

    • Hi Rosemary- really happy my recipes have reminded you of home! Really pleased you enjoyed the South American and Latin-inspired recipes- they’re both my all time favourites! Also, really pleased you’re going to make one of my cheesecake recipes, hope your family and nephew enjoy it and please let me know how it goes! 🙂 xx

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  12. Oh my goodness! I love churros, especially the ones in Disneyland. It is way cool that you made this baked version with chocolate sauce! I will be making these in no time.

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  14. Great idea…I recently made some churros in oil and it was hard! Dealing with the heat of the oil scared me and getting rid of it was such a pain! How did these turn out? Were they crispy? I’ve got to try these as I think churros might be one of my favourite things in the world haha xxx

  15. These look amazing Jess! I didn’t think you could bake them?! Nonetheless they look so perfectly formed! I love how they’re formed with a piping bag? Like, I’ve never stopped to think about that before! Love it! Churro cravingsssss…

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    But I have some questions. Is the churros dough a pate a choux dough and are the churros going to spread a bit in the oven?

    • Hi Matt – I’m not entirely sure as I haven’t tried refrigerating the churro dough before cooking. But I don’t see why not – just make sure you cover it well and allow it to come up to room temperature before piping and baking.

      Enjoy the recipe.


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