The Best Baked Churros
Prep time
Cook time
Total time
Serves: 24 Churros
  • 1 cup water
  • 5 tablespoons unsalted butter or margarine
  • 2 tablespoons brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 3-4 tablespoons unsalted butter, melted
  • 1½ teaspoons ground cinnamon or pumpkin spice, to coat
  • 1 cup granulated sugar, to coat
  • Melted chocolate, to taste
  • Orange zest, to taste
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
  2. Combine the water, butter, brown sugar and salt together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir vigorously until the flour is completely incorporated and forms into a ball, about 1 minute. Remove from heat and add one egg until combined. The mixture will look curdled at first, but will begin to come together as you mix. Add in the remaining egg and vanilla until combined and smooth.
  3. Allow the dough to cool slightly before placing into a pastry bag fitted with a star tip.* See note.
  4. Pipe the dough about 7 inches long onto the prepared baking sheets, using a knife to cut off the ends. I like to pipe mine with a slight curve for a homemade and authentic look.
  5. Bake for 25-30 minutes or until lightly golden and cooked through.
  6. In the meantime combine the cinnamon (or pumpkin spice) and granulated sugar on a large plate.
  7. Once the churros have baked, immediately brush them with melted butter and then dunk into the cinnamon sugar mixture coating all sides.
  8. Drizzle with melted chocolate and sprinkle with orange zest right before serving, if desired.
  9. Serve warm.
* I recommend using Wilton’s #1M Open Star tip because it produces the perfect size churros. If the tip is too big, it will produce churros that are too thick to cook all the way through before the outside burns. The #1M tip from Wilton looks like it will create churros that are super skinny, but they will puff up in the oven creating the perfect size churros. The tip is super cheap (with a coupon I spent $1). It can be purchased at most crafts stores like Michaels or A.C Moore.

If you aren’t interested in buying the tip, you can use a zipped-top bag and cut off the corner. Just make sure the opening of the corner is as close to ⅜ of an inch wide as possible so your churros are the right size. As with any baked item, baking times will differ depending on the length and thickness you make them.

Churros are best served immediately. Leftovers keep well covered tightly at room temperature for 1-2 days.
Recipe by Rachel Kor at