Churro Doughnuts – baked, no-knead donuts that capture the flavor of churros with much less fat.
Churros are beloved for their crisp exterior rolled in cinnamon and sugar, but the traditional fried preparation adds a lot of oil and extra fat. These Churro Doughnuts offer a lighter alternative: they are baked instead of fried and require no yeast or kneading, so they come together quickly while still delivering that classic cinnamon-sugar taste.
After baking, the doughnuts are brushed with melted butter and coated in a cinnamon-sugar mixture to recreate the familiar churro finish. Serve them with a warm, thick chocolate sauce for dipping and you have a delightful treat that feels indulgent but uses significantly less fat than fried churros or classic doughnuts.
Churro Doughnuts – baked, no-knead donuts with the flavor of churros and less fat.
- DOUGHNUTS:
- 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
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Beat the melted butter until foamy. Gradually add the sugar and vanilla, mixing until smooth. Add the eggs one at a time with a pinch of salt and the optional rum, mixing well after each addition.
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Whisk the baking powder into the sifted flour along with the cinnamon and nutmeg. Add the flour mixture to the creamed mixture alternately with the milk, using enough milk to make a semi-liquid batter that runs off a spoon, similar to waffle or pancake batter.
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Spoon the batter into a non-stick doughnut baking tin. Bake in a preheated 350°F (175°C) oven for about 15 minutes, or until a toothpick inserted into a doughnut comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Topping: Melt 1/4 cup butter in a small bowl. In another bowl, mix the sugar and cinnamon. Brush each cooled doughnut with the melted butter and either sprinkle with or roll in the cinnamon-sugar mixture.
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Chocolate Sauce: Combine the corn starch with a little milk to form a slurry. Heat the remaining milk and chocolate in a saucepan over low heat until the chocolate melts. Gradually whisk in the corn starch mixture and continue cooking over low heat, stirring constantly, until the sauce thickens. Sweeten to taste.
*Note: The texture of these doughnuts is similar to a dense sponge cake rather than a yeast-raised doughnut.
UPDATE: This recipe was featured on HUFFINGTON POST: 23 Mexican Breakfasts That’ll Make Every Morning A Freakin’ Fiesta