Baked Churro Donuts with Cinnamon Sugar
These Baked Churro Donuts with Cinnamon Sugar are easy, fluffy, and packed with classic churro flavor without the mess of frying!
Equipment
- Donut pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
- Small Bowl
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar for batter
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon for batter
- 1 cup granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your donut pan with butter or non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and 1 tablespoon ground cinnamon.
- In a separate large bowl, whisk the melted butter, milk, eggs, and vanilla extract until well combined and smooth.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and donuts are slightly golden on top.
- While the donuts bake, mix 1 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl. Once donuts are warm but cool enough to handle, brush or spray them with melted butter, then roll each donut in the cinnamon sugar mixture until evenly coated.
- Serve fresh or store as desired.
Notes
- Do not overmix the batter to keep donuts soft and fluffy.
- Fill the donut pan about 3/4 full to prevent overflow.
- Brush donuts with melted butter before cinnamon sugar coating to help it stick.
- Store donuts in an airtight container up to 2 days at room temperature or freeze for up to 2 months.
- Try swapping milk and butter for lighter alternatives to reduce fat.