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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Baked Churro Doughnuts Recipe
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 tablespoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 2 tablespoons Unsalted Butter melted
- 6 tablespoons Vegetable Oil
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 2 large Egg room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 cup Milk room temperature
- 1 1/2 tablespoons Ground Cinnamon
- 1/2 cup Granulated Sugar
Instructions
- Preheat the oven to 400°F. Lightly grease 2 doughnut pans.
- In a medium bowl, mix together the flour, salt, baking powder, cinnamon, and nutmeg. Stir to combine and set aside.
- In a larger bowl, mix together the melted butter, oil, both sugars, egg, vanilla extract, and milk together. Stir until well-combined.
- Pour in the flour mixture and mix until just combined. It is okay if there are a few lumps in the batter.
- Evenly divide the batter into the doughnut wells.
- Bake for about 12 – 14 minutes, or until they are golden brown and spring back when lightly touched.
- Pour your cinnamon sugar mixture into a gallon bag and add the freshly baked doughnuts. Shake to coat. You may need to do this in batches, but work quickly as the doughnuts should still be very warm for the sugar to adhere.
- Place on a baking sheet to cool completely.