Name: Baked Churros with Cinnamon Sugar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: Mediterranean cuisine
Ingredients: 200 ml milk (whole milk, warmed for the dough); 60 g unsalted butter (cut into pieces, used to enrich the dough); 1 tbsp sugar (for the dough to add slight sweetness); 0.5 tsp salt (fine salt); 160 g all-purpose flour (sifted if lumpy); 3 pcs eggs (large eggs, room temperature); 100 g sugar (granulated sugar for rolling the finished churros); 2 tsp cinnamon (ground cinnamon, mixed with the sugar); 150 g dark chocolate (70% cocoa recommended, chopped); 120 ml milk (for melting chocolate into a smooth dipping sauce); 0.125 tsp salt (a pinch to balance the chocolate); optional cinnamon (small pinch for the chocolate if you like a spiced note)

Baked Churros with Cinnamon Sugar - Image 1

Churros con Chocolate

Prep: 15 min • Cook: 20 min. A lighter take on classic Spanish churros: piped, baked churros rolled in warm cinnamon-sugar and served with a rich dark chocolate dipping sauce spiced gently for depth. This version keeps the crisp ridges and tender interior while cutting the frying, making it easier to prepare at home without losing the familiar flavors of churros con chocolate.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Servings: 10
Course: Dessert
Complexity: Medium

Units:

Scale:

Ingredients

6 3/4 fl oz milk(whole milk, warmed for the dough)
2oz unsalted butter(cut into pieces, used to enrich the dough)
1 tbsp sugar(for the dough to add slight sweetness)
1/2 tsp salt(fine salt)
6oz all-purpose flour(sifted if lumpy)
3 pcs eggs(large eggs, room temperature)

Coating

4oz sugar(granulated sugar for rolling the finished churros)
2 tsp cinnamon(ground cinnamon, mixed with the sugar)

Chocolate sauce

5oz dark chocolate(70% cocoa recommended, chopped)
4 fl oz milk(for melting chocolate into a smooth dipping sauce)
1/8 tsp salt(a pinch to balance the chocolate)
optional cinnamon(small pinch for the chocolate if you like a spiced note)

Instructions

Prepare dough

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and fit a piping bag with a large star tip.
In a medium saucepan, combine 6 3/4 fl oz milk, 2oz butter, 1 tbsp sugar and 1/2 tsp salt. Heat over medium until the butter melts and the mixture just comes to a simmer.
Remove from heat and add 6oz all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth paste and pulls away from the sides of the pan.
Let the paste cool 3–4 minutes, then beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and a pipeable consistency.
Transfer the dough to the prepared piping bag. Pipe 10–12 cm (4–5 in) lengths onto the baking sheet, spacing them about 2.5 cm (1 in) apart. Lightly spray or brush with neutral oil for extra crispness.

Bake and finish

Bake in the preheated oven for 18–22 minutes until the churros are puffed and deep golden brown. Do not open the oven during the first 12 minutes to avoid collapse.
Remove the baking sheet and let churros rest 2 minutes until cool enough to handle but still warm.
Mix 4oz sugar and 2 tsp ground cinnamon in a shallow bowl. Toss warm churros in the cinnamon-sugar until evenly coated.

Make chocolate sauce

Place 5oz chopped dark chocolate in a heatproof bowl. Heat 4 fl oz milk in a small saucepan until just simmering, then pour over the chocolate.
Let sit 1 minute, then whisk until smooth. Add a pinch of salt and optional pinch of cinnamon, adjusting thickness with a splash more milk if needed.
Serve the churros warm alongside the spiced dark chocolate for dipping.

Nutrition

Servings: 10
Serving size (imperial): 2.1 oz

Nutrient	Per serving	Per 100 g	Total (10 servings)
Calories	280 kcal	466.7 kcal	2,800 kcal
Protein	4 g	6.7 g	40 g
Fat	14 g	23.3 g	140 g
Carbs	35 g	58.3 g	350 g

Tips

Warm the milk and butter until just simmering; it helps the flour hydrate quickly for a smooth, pipeable dough.
Pipe churros with space between each and avoid opening the oven early so they puff and dry evenly for a crisp exterior.
Serve churros hot with the chocolate in small bowls; they are best eaten immediately for maximum crispness.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Ingredients

6 3/4 fl oz milk(whole milk, warmed for the dough)
2oz unsalted butter(cut into pieces, used to enrich the dough)
1 tbsp sugar(for the dough to add slight sweetness)
1/2 tsp salt(fine salt)
6oz all-purpose flour(sifted if lumpy)
3 pcs eggs(large eggs, room temperature)

Coating

4oz sugar(granulated sugar for rolling the finished churros)
2 tsp cinnamon(ground cinnamon, mixed with the sugar)

Chocolate sauce

5oz dark chocolate(70% cocoa recommended, chopped)
4 fl oz milk(for melting chocolate into a smooth dipping sauce)
1/8 tsp salt(a pinch to balance the chocolate)
optional cinnamon(small pinch for the chocolate if you like a spiced note)

Instructions

Prepare dough

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and fit a piping bag with a large star tip.
In a medium saucepan, combine 6 3/4 fl oz milk, 2oz butter, 1 tbsp sugar and 1/2 tsp salt. Heat over medium until the butter melts and the mixture just comes to a simmer.
Remove from heat and add 6oz all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth paste and pulls away from the sides of the pan.
Let the paste cool 3–4 minutes, then beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and a pipeable consistency.
Transfer the dough to the prepared piping bag. Pipe 10–12 cm (4–5 in) lengths onto the baking sheet, spacing them about 2.5 cm (1 in) apart. Lightly spray or brush with neutral oil for extra crispness.

Bake and finish

Bake in the preheated oven for 18–22 minutes until the churros are puffed and deep golden brown. Do not open the oven during the first 12 minutes to avoid collapse.
Remove the baking sheet and let churros rest 2 minutes until cool enough to handle but still warm.
Mix 4oz sugar and 2 tsp ground cinnamon in a shallow bowl. Toss warm churros in the cinnamon-sugar until evenly coated.

Make chocolate sauce

Place 5oz chopped dark chocolate in a heatproof bowl. Heat 4 fl oz milk in a small saucepan until just simmering, then pour over the chocolate.
Let sit 1 minute, then whisk until smooth. Add a pinch of salt and optional pinch of cinnamon, adjusting thickness with a splash more milk if needed.
Serve the churros warm alongside the spiced dark chocolate for dipping.

Nutrient

Per serving

Per 100 g

Total (10 servings)

Calories

280 kcal

466.7 kcal

2,800 kcal

Protein

4 g

6.7 g

40 g

Fat

14 g

23.3 g

140 g

Carbs

35 g

58.3 g

350 g

Tips

Warm the milk and butter until just simmering; it helps the flour hydrate quickly for a smooth, pipeable dough.

Pipe churros with space between each and avoid opening the oven early so they puff and dry evenly for a crisp exterior.

Serve churros hot with the chocolate in small bowls; they are best eaten immediately for maximum crispness.