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3.75 from 4 votes
Churro Doughnuts

Churro Doughnuts - baked no-knead donuts with taste of churros and less fat. Bingo!

Servings: 12 -14 doughnuts
Author: Kitchen Nostalgia
  • 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
  • 1/4 cup butter melted, 57 g
  • 1/2 cup sugar
  • 1 Tbsp cinnamon
  • 3 tsp corn starch
  • 1 1/4 cup milk
  • 50 g chocolate
  • sugar to taste
  1. 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.

  2. 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).
  3. 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.*

  4. 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.
  5. 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.
Recipe Notes

*NOTE: The dough of these doughnuts resembles dense sponge cake.