Churro Donuts (Baked Not Fried)
These churro donuts are baked instead of fried for less mess and more ease—fluffy inside, crispy cinnamon sugar outside, and made quickly with help from a pressure cooker and donut pan.
Equipment
- 1 Mixing bowl Large
- 1 Donut pan
- 1 Wire rack For cooling
Ingredients
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- salt a pinch
- 3 eggs
- 1 ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ cup butter melted and cooled
- ¼ cup butter melted, for brushing
- ½ cup sugar for churro topping
- 2 tablespoons cinnamon for churro topping
- ½ cup chocolate chopped
- 2 tablespoons cream
Instructions
Instructions
- Preheat oven to 350°F (180°C). Grease your donut pan.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
- In another bowl, whisk eggs until frothy. Add milk, vanilla extract, and cooled melted butter.
- Combine wet and dry ingredients until smooth and pourable. Do not overmix.
- Spoon or pipe batter into donut pan cavities about ¾ full.
- Bake for 20–25 minutes until golden and toothpick comes out clean.
- Cool donuts in pan 5 minutes, then transfer to wire rack.
- For topping, melt ¼ cup butter. In a small bowl, mix sugar and cinnamon.
- Brush warm donuts with melted butter and coat in cinnamon sugar.
- Melt chopped chocolate and stir in cream to make ganache. Dip donut tops in ganache if desired.
Notes
Serve warm for best texture. You can dip in extra ganache or skip it for classic cinnamon-sugar treat.