Churros are one food that I love but don’t eat very often.
There are two reasons that I don’t eat them more often. They can be time-consuming to make, and it’s hard to find good, fresh churros for sale.
So, when the craving for a churro strikes, I make something churro-esque like these Baked Churro Donuts. The donuts are soft on the inside and have a coating of butter, cinnamon, and sugar outside. They’re easy to make and come together quickly, which makes them the perfect, easy way to satisfy those cravings.
Baked Churro Donuts
- 1/4 cup butter softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 2 tablespoons butter melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 425 F. Grease 15 donut tins in donut pans.
In a large bowl, beat butter, oil, and sugars together until well-combined.
Mix in eggs and vanilla.
Beat in milk until combined.
Stir in flour, baking powder, baking soda, and salt until combined.
Spoon or pipe batter into prepared pans.
Bake for 9-15 minutes, or until donuts spring back when lightly touched.
Let cool in pan for 5 minutes.
Brush lightly with melted butter.
Combine cinnamon and sugar in a plastic bag.
Add donut, and gently shake to coat in cinnamon sugar.
*The topping amounts will make lightly coated donuts. If you'd like a heavier coating, like the donuts pictured, double or triple the topping amounts.
**I drizzle the donuts with cajeta, which is similar to dulce de leche. It's optional but definitely delicious.