Baked Churro Donuts Recipes

BAKED CHURRO DONUTS

Steps:

• Combine granulated sugar, brown sugar and cinnamon in a small bowl & whisk to combine.
• Pour the mixture into a paper bag- set aside.
• Preheat donut maker or if using traditional donut tins- preheat oven to 350.
• Add flour, sugar & baking powder to a large bowl. Mix & then create a well in the center.
• Pour in the milk and mix until almost all combined. Then add the eggs, mixing well.
• Add the melted and cooled butter- mix until well combined.
• Fold in the cinnamon.
• Spray the donut maker wells or donut pans with cooking spray.
• Add a portion of batter to a pastry bag & pipe the batter into the donut maker wells or into the donut pans.
• Cook in the maker for 6 minutes or 10-12 in the oven.
• Remove & immediately put the hot donuts in the prepared paper sack. Crimp down tightly to hold in heat & shake around to coat the donuts with the sugar mix. You can leave them in the closed bag while refilling the donut maker for the next batch.
• Remove the coated donuts & let them cool on a wire rack.
• Store in airtight container. I keep mine refrigerated & then warm for about 20-30 seconds in the microwave before serving.

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
• Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!