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Baked Churro Donuts
Baked Churro Donuts are soft inside and have a generous coating of butter, cinnamon, and sugar on the outside.
Course
Breakfast
Cuisine
American, Mexican
Prep Time
15
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
24
minutes
minutes
Servings
15
donuts
Calories
229
kcal
Author
Kate @ I Heart Eating
Equipment
Donut pan
Ingredients
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 ½
teaspoons
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
salt
1
teaspoon
vanilla extract
2 ⅔
cups
all-purpose flour
Topping
2
tablespoons
butter
melted
1/3
cup
granulated sugar
2
teaspoons
ground cinnamon
US Customary
-
Metric
Instructions
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.
Notes
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.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
229
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
35
mg
|
Sodium:
153
mg
|
Potassium:
98
mg
|
Sugar:
15
g
|
Vitamin A:
200
IU
|
Calcium:
49
mg
|
Iron:
1.2
mg