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Churro Donuts in Cinnamon Sugar
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5 from 5 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 donuts
Calories: 190kcal
Author: Cyndy Ufkes

Equipment

  • Donut Pan

Ingredients

Donuts:

  • 4 Tbsp butter, melted and cooled to almost room temperature
  • 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

Cinnamon Topping:

  • 4 Tbsp butter, melted and slightly cooled
  • ½ cup sugar
  • 1 Tbsp cinnamon

Instructions

Donuts:

  • Preheat oven to 350°F
    Heavily 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.

Cinnamon Topping:

  • 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.

Notes