Baked Churro Donuts with Chocolate Sauce
Baked Churro Donuts are the best of a donut and a churro. The cinnamon shines through until the final bite! Finish with a dark chocolate sauce.
Servings: 12 donuts
- 4 Tbsp butter, melted and cooled to almost room temperature
- ⅔ cups milk
- 1 egg
- 1 egg white
- 1 Tbsp vanilla
- 1 cup flour
- ½ cup sugar
- 2 tsp cinnamon
- ¾ tsp baking powder
- ½ tsp salt
- 4 Tbsp butter, melted and slightly cooled
- ½ cup sugar
- 1 Tbsp cinnamon
Preheat oven to 350°FHeavily oil or butter a non-stick donut pan.
In a large bowl combine flour, sugar, cinnamon, baking powder, and salt.
In a medium bowl whisk together melted cooled butter, milk, egg, egg white and vanilla until well combined.
Slowly add the liquid ingredients to the dry ingredients and mix gently until combined and no lumps remain. Do not overmix.
Fill the cavity of each donut mold about 3/4 full.
Cook about 20-25 minutes. Donuts are done when they have a slight spring to the touch. They will not be tall like yeast donuts. Cool on a wire cooling rack.
Allow donuts to cool for about 5 minutes in the pan. Loosen around the edges and center and flip the pan to release the donuts. Allow another 5 minutes to cool.
While donuts are cooling, melt butter and let cool to room temperature but not solidify, in a small bowl.
In a shallow bowl combine sugar and cinnamon.
With a pastry brush coat all sides of the donuts with butter. Coat all sides in sugar-cinnamon mixture. Repeat with remaining donuts and serve.
If not serving right away keep covered.