Name: Baked Churro Bites
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Ingredients: 1 cup water; 1/2 cup (1 stick) unsalted butter, cut into tablespoons; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1 cup all-purpose flour; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup granulated sugar, for coating; 1 tablespoon ground cinnamon, for coating; Optional: 2 tablespoons melted butter for brushing before coating

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A quick, oven-baked version of the classic churro that delivers all the crispy, cinnamon-sugar goodness without the deep-frying mess. As a parent constantly juggling schedules, I love recipes that feel special but don’t require special equipment or hours of cleanup. These bite-sized delights are perfect for after-school snacks, dessert, or a fun weekend treat the whole family can help make.

Why This Recipe Works

No Deep Fryer Needed: Baking eliminates the oil splatter and lingering smell, making cleanup a breeze.
Quick Dough: A simple water, butter, and flour mixture comes together in one pot in under 5 minutes.
Family-Friendly Size: Bite-sized pieces are easier for little hands to manage and cook evenly.
Make-Ahead Friendly: You can prepare the dough and coating ahead, then just bake when needed.

Ingredients

1 cup water
1/2 cup (1 stick) unsalted butter, cut into tablespoons
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup granulated sugar, for coating
1 tablespoon ground cinnamon, for coating
Optional: 2 tablespoons melted butter for brushing before coating

Equipment Needed

Medium saucepan
Wooden spoon or sturdy spatula
Mixing bowl
Baking sheet
Parchment paper or silicone baking mat
Piping bag with a large star tip (or a zip-top bag with corner cut)
Small bowls for coating mixture

Instructions

Step 1: Prepare the Dough Base

In your medium saucepan, combine the 1 cup of water, 1/2 cup of unsalted butter (cut into tablespoons so it melts evenly), 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil. You’ll see consistent bubbles breaking the surface across the entire pan. This boiling step is crucial because it properly dissolves the sugar and salt while melting the butter completely, creating the liquid base for your dough. Once boiling, immediately reduce the heat to medium-low. Quickly add the entire 1 cup of all-purpose flour all at once. Using your wooden spoon, stir vigorously. The mixture will look shaggy at first but will quickly come together into a smooth ball that pulls away from the sides of the pan. This should take about 1 to 2 minutes of constant stirring. You’re cooking out some of the raw flour taste and developing the structure. Remove the pan from the heat and let it cool for 5 minutes. This cooling period is important so the hot dough doesn’t cook the eggs when you add them next. Tip: If you’re short on time, you can spread the hot dough onto a plate to cool it faster.

Step 2: Incorporate Eggs and Vanilla

Transfer the slightly cooled dough from the saucepan into a mixing bowl. This makes it easier to mix in the next ingredients. Crack your 2 large eggs into a small separate bowl to check for shells and to make combining easier. Add the eggs to the dough one at a time, mixing thoroughly after each addition. Use your wooden spoon or a hand mixer on low speed. The first egg will make the dough look slippery and separate, but keep stirring—it will come back together. Once the first egg is fully incorporated, add the second egg and mix until the dough is smooth and glossy. Finally, stir in the 1 teaspoon of pure vanilla extract until just combined. The dough should be thick, sticky, and hold its shape when you scoop it. It will be similar to a very thick cake batter or cookie dough. At this point, you can let the dough rest for 10-15 minutes while you preheat the oven and prepare your baking sheet, which allows the flour to fully hydrate. If the dough seems too stiff, you can add a teaspoon of water, but it’s meant to be pipeable, not runny.

Step 3: Pipe and Shape the Bites

Preheat your oven to 425°F (218°C). Line a standard baking sheet with parchment paper or a silicone baking mat—this prevents sticking and makes cleanup effortless. Fit your piping bag with a large open-star tip (like a Wilton 1M or 8B). If you don’t have a piping bag, a sturdy gallon-sized zip-top bag with about a 1/2-inch corner cut off works perfectly; you just won’t get the classic ridged churro shape. Spoon the dough into your prepared bag. Pipe 1.5 to 2-inch long strips directly onto the prepared baking sheet, leaving about 1 inch of space between each. They will puff slightly but not spread much. If you get a pointy tip after piping, you can gently press it down with a damp finger. For true bite-sized pieces, you can also snip the dough with kitchen scissors or a knife right at the bag’s tip after piping each piece. Aim for about 30-35 pieces. Work quickly so the dough doesn’t dry out. If the dough becomes too firm to pipe, you can gently knead the bag to soften it.

Step 4: Bake to Golden Perfection

Place the baking sheet in the preheated 425°F oven on the middle rack. Bake for 15-18 minutes. Do not open the oven door during the first 12 minutes, as this can cause the churro bites to deflate. You’re looking for them to be puffed, dry to the touch, and a deep golden brown color. They should feel firm and sound hollow if tapped lightly. The high initial heat creates steam inside, helping them puff up and become light, while the extended time crisps the exterior. Around the 15-minute mark, start checking. If they’re browning too quickly on top but still soft, you can loosely tent them with aluminum foil. Once done, remove the baking sheet from the oven and let the churro bites cool on the sheet for 5 minutes. They will firm up as they cool. Tip: For extra crispness, you can turn off the oven, crack the door open, and let them sit inside for 5 extra minutes after baking.

Step 5: Coat in Cinnamon-Sugar

While the churro bites are baking or cooling, prepare the coating. In a shallow bowl or plate, whisk together the 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon until evenly combined. For a stronger cinnamon flavor, you can add an extra teaspoon. Once the baked churro bites have cooled for about 5 minutes (they should still be warm but handleable), it’s time to coat. If you want a more traditional, sticky coating, lightly brush each bite with the optional 2 tablespoons of melted butter using a pastry brush. This helps the sugar adhere better. Then, working in batches, gently roll each warm churro bite in the cinnamon-sugar mixture until fully coated. Place them on a serving plate or wire rack. The warmth helps the sugar stick. If you skip the butter, just roll them while still warm—they’ll have a drier, more powdered coating. Serve immediately while they’re still slightly warm and crisp. Any leftovers can be stored in an airtight container at room temperature for up to 2 days, though they are best fresh.

Tips and Tricks

For the crispiest results, ensure your oven is fully preheated before baking—use an oven thermometer to verify 425°F. If your dough is too sticky to pipe, chill it in the refrigerator for 15-20 minutes; this firms it up without affecting the bake. To save on dishes, mix the cinnamon-sugar directly in a large zip-top bag, add the warm churro bites, and shake gently to coat. If you don’t have a star tip, pipe plain rounds and they’ll still taste great; you can even use a small cookie scoop to drop dough balls. For a make-ahead option, pipe the unbaked bites onto a parchment-lined sheet and freeze solid, then transfer to a freezer bag; bake from frozen, adding 2-3 extra minutes. To reheat leftovers, place them in a 350°F oven for 5-8 minutes to restore crispness, as microwaving will make them soggy.

Recipe Variations

Chocolate-Dipped: After coating in cinnamon-sugar, dip one end of each bite into melted chocolate (semi-sweet or dark) and let set on parchment paper.
Fruity Twist: Add 1 teaspoon of orange or lemon zest to the dough, and mix a little of the zest into the cinnamon-sugar coating for a citrus kick.
Spiced Coating: Enhance the sugar mix with a pinch of nutmeg, allspice, or cardamom for a warmer, more complex flavor profile.
Stuffed Bites: Before baking, pipe a small dollop of dulce de leche or Nutella into the center of each piped shape, then cover with a bit more dough.
Savory Option: Omit the sugar and vanilla from the dough, and after baking, toss in grated Parmesan and garlic powder for a cheesy puff.

Frequently Asked Questions

Q: Can I make these churro bites gluten-free?
A: Yes, use a 1:1 gluten-free all-purpose flour blend. The texture might be slightly more delicate, so handle them gently when coating. Ensure your blend contains xanthan gum for best structure.

Q: My dough is too runny to pipe. What went wrong?
A: Likely the dough wasn’t cooked long enough after adding the flour. It should form a ball that cleans the pan. Next time, cook it a minute longer off heat, or add an extra tablespoon of flour until pipeable.

Q: Can I prepare the dough ahead of time?
A: Absolutely. Make the dough, cover it tightly in the bowl, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before piping, as it will firm up when cold.

Q: Why are my baked churro bites soggy?
A: Sogginess usually means underbaking or overcrowding the pan. Ensure they’re golden brown and sound hollow. Also, let them cool on the baking sheet to allow steam to escape fully.

Q: What’s the best way to store leftovers?
A: Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-8 minutes to recrisp. Avoid the microwave, as it makes them chewy.

Summary

These baked churro bites deliver all the fun of the fairground treat with minimal fuss. They’re quick, family-friendly, and keep your kitchen clean—perfect for busy days when you need a sweet win.