Baked churro doughnuts are the answer to all your dessert dreams. It’s the tasty treat mash up that we all need to have in our lives.
One thing I miss about living in the city are the different food kiosks at each corner. The churro stands were the best.
Nothing like the smell of freshly baked churros rolled in cinnamon sugar to make your daily commute that much more enjoyable.
It was hard to resist them, and I often justified having one because of all the walking I did every day. Churros aren’t exactly hard to make. In fact, they are probably one of the easier doughnuts to make.
The main drawback is having to fry them. It can be such a hassle, frying things.
Pouring the oil, getting it (and keeping it) at just the right temperature, then somehow getting oil on every little thing when you are frying. Plus, that smell clings to you and your clothes all day long.
Even though you aren’t getting the crisp airiness from a churro, these baked churro doughnuts taste like a churro, are easier to make, and are a little easier on the waistline.
The dough it super easy to make and is done with just two bowls. The only fancy equipment you need is a doughnut pan, and they are so common these days, you can hardly call it fancy.
All the grocery stores in my area even sell them! They bake up quickly, so it isn’t out of the question to make them on a Sunday morning if you want.
Most of the baked doughnuts with coating I find use butter to allow the coating to stick. I have a little trick that eliminates the need for butter saving a couple extra calories.
And hey, every little bit counts, right? What you need to do is put your cinnamon sugar mixture into a large gallon bag you can seal.
Then add your doughnuts fresh from the oven. The heat from the doughnuts melts the sugar just enough to make it stick to the doughnuts.
Once they are coated, let them cool on a baking sheet and your coating should stick on just fine.
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