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50Total Time
20Prep Time
30Bake Time

Baked Churros

9 Reviews

  • Vegetarian

About the bake

Traditionally Churros are made by deep frying batter and coating the individual Churros in cinnamon flavoured sugar. Not everyone has a deep fat fryer (or wants to use one) so we put together this recipe for Baked Churros. We can all breathe a sign of relief, no extra oil added when it bakes in the oven. This classic Spanish sweet snack goes a long way to putting smiles on faces and even better, we've made a chocolate dipping sauce to go with them. We've included a simple step by step video above to run you through the steps. These baked churros are also good served with our own Marshmallow Fluff recipe.

50Total Time
20Prep Time
30Bake Time


  1. Step 1:

    Preheat your oven to 200'c/ 180'c fan/ 400'f/gas mark 6.

  2. Step 2:

    Melt the water, butter, sugar and salt for the dough until it begins to simmer and then add the flour, beating until you have a smooth dough that forms a ball.

  3. Step 3:

    Cook over a low heat for one minute. Remove from the heat and set aside.

  4. Step 4:

    Beat together the eggs and vanilla and then very gradually incorporate into the dough until it is absorbed and you have a thick, elastic paste.

  5. Step 5:

    Put the paste into a piping bag with a star nozzle and pipe lines of paste onto the parchment, leaving about 3cm between each one. Bake for 18 minutes or until golden and then turn off the oven and leave in there for about 8-10 minutes to dry out.


    Once baked, you can store them in an air tight container for up to 3 days.

  6. Step 6:

    While the churros are baking make the dusting and place in a large freezer bag.

  7. Step 7:

    Begin to make your chocolate sauce. Put all the ingredients in a pan and melt gently whilst stirring until you have a smooth shiny sauce.

  8. Step 8:

    When the churros are ready, put them in the bag with the dusting and coat them well, then serve them straight away with the chocolate sauce (or sauce of your choice).


  • For the Dough

    • 225ml Water
    • 115g Butter (unsalted)
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Billington's Unrefined Light Muscovado Sugar
    • 145g Allinson's Plain White Flour
    • 1/4 tsp Salt
    • 3 Eggs (large free range)
  • For the dusting

    • 115g Billington's Unrefined Golden Caster Sugar
    • 0.25 tsp Salt
    • 1 tsp Cinnamon (ground, or use mixed spice)
  • For the chocolate sauce

    • 200g Dark chocolate
    • 100ml Double cream
    • 100ml Milk (whole)
    • 45ml Silver Spoon Golden Syrup
    • 0.5 tsp Nielsen-Massey Vanilla Extract


  • Mixing bowl
  • Piping bag
  • Star nozzle
  • Freezer bag

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