Churro Doughnuts – baked no-knead donuts with taste of churros and less fat. Bingo!
Everybody loves churros, mostly because of their crispy exterior covered with cinnamon and sugar. But, churros are not exactly healthy food since they are fried in a lot of oil, in the same way as doughnuts.
To make slightly healthier version, I made baked doughnuts, brushed them with melted butter and sprinkled with sugar-cinnamon mixture. I didn’t use any yeast to make doughnuts, which shortens the time needed to prepare them, and there is no need to knead them.
Served with thick chocolate sauce, baked Churro Doughnuts are a great way to enjoy the taste of churros while eating significantly less fat.
Churro Doughnuts - baked no-knead donuts with taste of churros and less fat. Bingo!
- 1/2 cup (125 g) butter, melted
- 1/3 cup sugar 85 g
- 1 tsp vanilla extract
- 3 eggs
- a pinch of salt
- 1 tsp rum optional
- 1/2 tsp cinnamon
- a pinch of nutmeg
- 2 cups all-purpose flour 250 g
- 1 tsp baking powder
- 1 1/3 cup milk
- CHURRO TOPPING:
- 1/4 cup butter melted, 57 g
- 1/2 cup sugar
- 1 Tbsp cinnamon
- CHOCOLATE SAUCE:
- 3 tsp corn starch
- 1 1/4 cup milk
- 50 g chocolate
- sugar to taste
Beat butter until foamy. Gradually add sugar and vanilla extract and beat to make a smooth mixture. Then add the eggs one at a time with a pinch of salt and rum.
Mix baking powder with the sieved flour, cinnamon and nutmeg. Add flour mixture alternately with the milk to the creamed mixture. Use sufficient milk to produce a semi-liquid dough which runs off the spoon (like waffle or pancake dough).
Spoon the batter into non-stick doughnut baking tin. Place in the preheated 350 F (175 C) oven and bake for 15 minutes, or until a toothpick inserted into donut comes out clean. Take out of the oven and allow to cool in the pan for 5 minutes before taking out onto a wire rack to cool completely.*
TOPPING: In a small bowl, melt 1/4 cup butter. In another small bowl, mix sugar and cinnamon. Brush each doughnut with butter and sprinkle with (or roll in) sugar-cinnamon mixture.
CHOCOLATE SAUCE: Combine corn starch with some milk. In a saucepan, heat milk and chocolate until chocolate is melted. Add cornflour mixture gradually, cooking over a low heat. Stir constantly until the mixture thickens. Sweeten to taste.
*NOTE: The dough of these doughnuts resembles dense sponge cake.
UPDATE: This recipe was featured on
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Great idea! I just bought a donut tray and I love baking donuts. This churro-donut idea looks soo good and delcious!
Tried this recipe twice, my cousin did the first and her doughnuts were completely flat. I did them and they rised a bit more then hers but still not as pictured. This recipe was a fail for me. Not sure what the problem is, I bake often so this came as a surprise.
The reason why my doughnuts were so high is because I overstuffed doughnut baking tin. Actually, I didn’t like it that way, so when I made Pumpkin Churro Doughnuts I filled the tin with less batter.
Is it possible to make these without a doughnut tray? Could a cupcake tray be used instead?
Sure, it will work. There will be no hole in the middle, but the taste will be just as good.
What is cornflour? Is it the same as corn starch?
Corn starch is correct.
I tried these but they did not rise and were very dense. I filled the donut tray with the first batch and filed it 3/4 with the second. Not sure why but these didn’t cook like I had hoped.
Oh, I’m so sorry to hear that 🙁