These homemade mini churro bites are bite-sized and baked in the oven instead of fried, so they’re a lighter take on the classic treat. I like serving them with a quick dark chocolate sauce for dipping.
This recipe is versatile: you can make it with or without eggs depending on the texture you prefer.
Mini churros are essentially tiny doughnuts — they’re easy to snack on, fun to serve at parties, and surprisingly simple to make. Although traditional churros are deep-fried, the baked version here gives you the same cinnamon-sugar goodness with less oil and a bit fewer calories. They’re great for serving to guests and can be prepared ahead of time and warmed just before serving.
A Little Bit About Churros
Churros are a fried dough pastry related to choux pastry (the same basic dough used for éclairs, profiteroles, and beignets). Choux is made from simple ingredients—water, butter, flour, and often eggs—so once you learn the base, you can adapt it for many desserts.
Choux dough is forgiving and quick to make. Once mixed, you can refrigerate it in a bag and pipe and bake when you’re ready. Warm, freshly baked mini churros are a crowd-pleaser and feel special when served straight from the oven.
Ingredient Notes & Substitutions
- Eggs – Eggs are optional. Omitting them yields crunchier, more traditional street-style churros. Including an egg gives a slightly cakier, softer interior.
- Milk – Whole milk adds richness, but you can use skim, almond, soy, coconut milk, or even water for a dairy-free option.
- Butter – Butter helps the churros brown and crisp. Use vegan butter if you need a dairy-free choice.
- Vanilla extract – Not traditional, but it adds depth of flavor and works very well in the dough.
Steps
Step 1: Preheat the oven to 400°F. In a bowl, combine the flour, salt, and sugar and set aside. In a small saucepan, bring the water, milk, butter, and vanilla to a boil.
Step 2: Once the liquid mixture boils, add the flour mixture and stir with a wooden spoon until the dough comes together in a ball—about 10 seconds. Do not overmix. Remove from heat and stir in the egg until incorporated.
Step 3: When the dough has cooled slightly, transfer it to a piping bag fitted with a star tip (or use a strong Ziploc bag with the corner snipped). Pipe 2″ logs onto a greased baking sheet. They won’t expand much, so space them closely.
Step 4: Bake on the upper rack at 400°F for about 15 minutes, or until the centers are just set.
Step 5: While they bake, mix the cinnamon and sugar in a bowl. Toss the hot churros in the cinnamon-sugar right after they come out of the oven so the coating adheres. Serve warm with the chocolate sauce.
Baking Tips
Note: Authentic churros are often made without eggs. Using an egg in the dough produces a softer, cakier interior; omitting it yields a crunchier result.
Piping neatly is the trickiest part. A sturdy piping bag with a small star tip makes it easier, but a heavy-duty freezer bag works fine if you don’t have one.
No piping bag? No problem.
DIY Piping Bag
Use a strong Ziploc or freezer bag. Fill it, squeeze out excess air, and cut a corner to make a ¼–½” opening (about the size of a nickel or quarter). You won’t get the ridged star pattern, but the churros will still taste great. If you have a tip but no bag, insert the tip into a snipped corner and pipe carefully so the tip doesn’t slip out.
Storage
Store cooled churros in an airtight container at room temperature for 2–3 days. Keep them sealed to stay crisp. Avoid refrigerating, which can make them soggy. If storing in advance, wait to toss them in the cinnamon-sugar until after reheating.
What Makes This Version Different
- Vanilla added to the dough for extra flavor
- Egg included for a softer center (optional)
- Baked, not fried, for less oil
- Light sweetness in the dough itself
- Served with a dark chocolate dipping sauce
- Bite-sized for easy serving and less mess
- Uses milk plus water for a richer taste
Coating Tip: Swap the cinnamon for apple pie spice, pumpkin pie spice, citrus zest, cocoa powder, espresso powder, or even a pinch of chili powder for a unique flavor twist.
Chocolate Dipping Sauce
The chocolate sauce is optional but highly recommended. It’s simple and pairs perfectly with the cinnamon-sugar coating.
How to heat your chocolate sauce
Place chocolate chips and milk in a microwave-safe bowl or mug. Microwave for 30 seconds, stir well, and return to the microwave in 10-second bursts as needed until smooth. Don’t overheat or introduce other liquids, which can cause chocolate to seize.
FAQ
Yes. Omit the egg and use a plant-based milk and vegan butter.
Yes. Heat oil to 350–375°F and fry churro logs until golden, or pipe directly into the oil.
Absolutely. Use a larger tip or pipe longer logs to make full-size churros.
BAKED Mini Churro Bites w/ Quick Chocolate Sauce
Ingredients
- ¾ cup flour
- ¼ tsp salt (if using unsalted butter)
- 1 tbsp sugar
- ½ cup water
- 5 tbsp unsalted butter
- ¼ cup milk
- 1¼ tsp vanilla extract
- 1 large egg (optional)
- ⅓ cup sugar
- 1 tsp cinnamon
- ⅓ cup chocolate chips (dark or semi-sweet)
- 2 tbsp whole milk
Method
- Preheat oven to 400°F.
- Whisk together flour, salt, and sugar in a bowl and set aside.
- In a small saucepan, bring water, milk, butter, and vanilla to a boil.
- Remove from heat and stir in the flour mixture until a dough ball forms (about 10 seconds). Allow to cool briefly.
- Stir in the egg (if using) until incorporated.
- Transfer dough to a piping bag fitted with a star tip or a Ziploc with the corner snipped. Pipe 2″ logs onto a greased baking sheet.
- Bake on an upper rack for about 15 minutes, until the centers are just set. The bottoms may brown slightly.
- Meanwhile, combine cinnamon and sugar in a bowl. Toss the hot churros in the mixture immediately after baking so the coating sticks. Serve with warm chocolate sauce.
- Combine chocolate chips and milk in a microwave-safe bowl. Microwave 30 seconds, stir, and repeat in 10-second bursts until smooth. Serve warm.
Nutrition
Carbohydrates: 25.5 g | Protein: 3.7 g | Fat: 13 g | Saturated Fat: 7.8 g | Cholesterol: 69 mg | Sodium: 219 mg | Fiber: 0.8 g | Sugar: 10.8 g
Notes
If you don’t have a piping bag, use a strong freezer Ziploc bag and snip the corner. For make-ahead, don’t toss with cinnamon-sugar until after reheating so they stay crisp.