These baked churros are nice and crispy on the outside and have a soft fluffy interior, dusted with cinnamon sugar, and served warm for the perfect moorish bite every time. They remind me of summer days walking around food markets or visiting festivals.
Baked in the oven rather than deep-fried so it’s something everyone can make at home!

Picture of baked churros dusted with cinnamon sugar on their side in a wire basket with white chocolate in the background out of focus.
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I remember when Chris and I took the kids around a food festival in Manchester a few years ago. We had a great time and tried so many different foods, we were really in our element!

When we asked the kids what their favorite thing from the day was they said ” The Churros, they were AMAZING”, I think Gracey has had a thing for cinnamon sugar since. So I knew I had to come up with a winning churro recipe that I could make at home.

๐Ÿ“‹ What do we need?

Overhead photo of ingredients for churros on a wooden board with a blue cloth.

The churro batter requires some fairly basic store cupboard ingredients, butter, flour, salt, water, eggs, sugar, and vanilla for added flavour is all we need for these crispy delicious treats.

๐Ÿ”ช How to make baked churros

Full recipe with detailed steps in the recipe card at the end of this post.

  • Preheat the oven to 200C/400F (fan assisted).
  • Melt the butter, sugar and vanilla in the water, then stir in the flaour.
  • Add the eggs in one at a time stirring continuously
  • Pipe on to a lined baking tray (sheet). and bake in the oven
  • Roll in some cinnamon sugar and you’re ready to serve.
Collage of 8 images showing the process of making churros.

๐Ÿ‘ฉโ€๐ŸณPRO TIP Use a piping nozzle with a star shape to get that signature churro look!

๐Ÿ“บ Watch how to make it

Typically churros are deep-fried rather than baked but with this recipe, you can bake them in the oven and still get that lovely crispy exterior whilst the interior is nice and fluffy.

Close up picture of churros pilled up on top of each other.

I made 2 batches of these Baked Churros with White Chocolate and Coconut for these photos and when I declared that I’d finished shooting. Cue the kids and all of their friends dropping the bikes, scooters, and footballs they were playing with outside to hoover them all up in the time it took me to make a cup of tea.

Overhead picture of a churro being dipped into a bowl of melted white chocolate.

๐Ÿฝ๏ธ What to serve Churros with

They’re best served fresh from the oven, rolled in cinnamon sugar. Delicious on their own.

They’re even better dipped in a pot of warm, melted white chocolate and then sprinkled with coconut flakes – but isn’t everything ๐Ÿ˜€

They also taste great with some Salted Caramel Sauce (from my friend at Sally’s baking addiction) or Chocolate sauce

5 from 7 votes

Baked Churros Recipe

These baked churros are nice and crispy on the outside and have a soft fluffy interior, dusted with cinnamon sugar, and served warm for the perfect moorish bite every time.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 30 churros
Course: Dessert
Cuisine: American, Mexican


For the Churros:

  • 230 ml (1 cup minus 2 tsp) cold water
  • 120 g (1/2 cup) unsalted butter
  • ยฝ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp soft brown sugar
  • 160 g (1 1/3 cups) plain (all-purpose) flour
  • 3 medium eggs
  • 240 ml (1 cup) boiling water needed just before the churros go in the oven


  • 200 g (1 cup) white caster sugar (or superfine sugar)
  • 2 tsp ground cinnamon
  • 3 tbsp melted butter
  • 200 g (7 oz) white chocolate broken into pieces
  • 5 heaped tbsp dessicated/shredded coconut
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  • Preheat the oven to 200C/400F (fan). Place silicon baking mats or baking parchment onto two baking sheets.
  • Add the water, butter, salt, vanilla extract, and brown sugar to a saucepan and bring to the boil. Simmer for a minute or two until the sugar dissolves.
    230 ml (1 cup minus 2 tsp) cold water, 120 g (1/2 cup) unsalted butter, 1/2 tsp salt, 1 tsp vanilla extract, 2 tbsp soft brown sugar
  • Turn the heat down to low and stir in the flour, using a wooden spoon. Once the flour is combined, it will start to pull away from the sides of the pan. Turn off the heat.
    160 g (1 1/3 cups) plain (all-purpose) flour
  • Using the wooden spoon, stir the eggs into the mixture, one-at-a time until combined. Donโ€™t over-stir.
    3 medium eggs
  • Spoon the mixture into a piping bag with a large star tip (I use Wilton #1M).
  • Pipe rows approx. 8-10cm long onto the baking sheets. Leave 2-3cm between each churro, as they will expand slightly.
  • Pour 1 cup of boiling water into a separate baking tray and place this in the bottom of the oven (the steam will help to keep the churros softer on the inside, whilst still being crispy on the outside).
    240 ml (1 cup) boiling water
  • Place the trays of churros in the oven and bake for 20-25 minutes until golden brown.
  • Just before the churros are ready, melt the chocolate either over a bain marie, or in a bowl in the microwave in 30-second bursts (stir in between each burst or it will burn). Spoon into a small serving bowl and place the desiccated coconut in a separate small serving bowl.
    200 g (7 oz) white chocolate
  • Mix together the caster sugar and cinnamon on a large plate.
    200 g (1 cup) white caster sugar (or superfine sugar), 2 tsp ground cinnamon
  • Take the churros out of the oven and brush with the melted butter, then roll in the cinnamon sugar.
    3 tbsp melted butter
  • Serve with the melted chocolate and coconut.
    5 heaped tbsp dessicated/shredded coconut



Nutritional Information is per churro, dipped in chocolate.


Calories: 131kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 30mg | Sugar: 11g | Vitamin A: 160IU | Calcium: 20mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This churro recipe was first published in July 2017. It has been updated in July 2021 with added information, improvements to the recipe, new photos, and a video.

Some of the links in this post may be affiliate links โ€“ which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatโ€™s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Alex Hanna says:

    Iโ€™m ashamed to say that I have eaten too many
    Great recipe
    I had them with a chocolate sauce from Madrid, just great, and not as oily as the deep fried ones
    I have a nice digital image of them

  2. Tracy says:

    5 stars
    Made these for the first time tday n they turned out good they soon got demolished

  3. Brittany says:

    5 stars
    Just tried making Churros for the first time. Your recipe was great and my family loved it. Thank you!! Also, as an American, I apologize for the ‘American’ comment wanting things in cups and tsp. Hahaha…we also have scales and metric measuring cups here and will survive.

  4. Tessa says:

    This recipe does not work, DO NOT MAKE. The quantities are all wrong and you will end up with a rubbery flour-like egg. I don’t recommend at all, you will just waste your ingredients and time. Use another recipe this one is extremely bad.

    1. Nicky Corbishley says:

      Hi Tessa, I was really surprised by this comment – so surprised I’ve gone back in the kitchen and just tested them again, and they came out great. I really can’t see how you got a ‘rubbery flour-like egg’? I’m not quite sure what this means exactly?
      I also have a video of this recipe in the recipe card, so you can see what it should look like along the way.