Baked churros recipe with cinnamon sugar, white chocolate dip, and shredded coconut. Easy oven method—no frying required. Crispy, golden, and perfect for dessert or parties. Includes tips, variations, and answers to common questions.

Golden, crisp on the outside and tender on the inside, these baked churros are coated in cinnamon sugar and served with melted white chocolate and shredded coconut for dipping. A lighter, oven-baked twist on the classic fried treat!

Table of Contents

Ingredients

For the Churros

230 ml cold water (1 cup minus 2 tsp)
120 g unsalted butter (½ cup)
½ tsp salt
1 tsp vanilla extract
2 tbsp soft brown sugar
160 g plain flour (1⅓ cups all-purpose)
3 medium eggs
240 ml boiling water (for steam in the oven)

For Coating and Serving

200 g white caster sugar (1 cup)
2 tsp ground cinnamon
3 tbsp melted butter
200 g white chocolate, broken into pieces
5 heaped tbsp desiccated or shredded coconut

Instructions

Preheat the oven to 200°C (400°F) fan. Line two baking trays with parchment paper or silicone baking mats.
In a medium saucepan, combine the cold water, butter, salt, vanilla, and brown sugar. Bring to a boil, then simmer for 1–2 minutes until the sugar has dissolved.
Lower the heat and stir in the flour with a wooden spoon. Mix until a smooth dough forms and pulls away from the sides of the pan. Remove from heat.
Add the eggs one at a time, mixing thoroughly after each addition. The mixture should be thick and smooth—don’t overmix.
Transfer the dough into a piping bag fitted with a large star tip (such as Wilton 1M). Pipe churros 8–10 cm long onto the prepared trays, leaving space between each one.
Pour the boiling water into a separate shallow baking tray and place it at the bottom of the oven to generate steam.
Bake the churros for 20–25 minutes or until puffed and golden brown.
While the churros bake, melt the white chocolate in a microwave-safe bowl (30-second intervals, stirring in between) or over a bain-marie. Place in a small bowl for serving. Add the coconut to another small bowl.
In a shallow plate, mix the caster sugar and ground cinnamon.
Once baked, brush each churro with melted butter, then roll in the cinnamon sugar until fully coated.
Serve the warm churros with melted white chocolate and shredded coconut for dipping.

Tips

Use a large star piping tip to give churros their classic ridged shape.
If your dough is too stiff to pipe, it may need a bit more mixing or slightly larger eggs.
For the best texture, serve churros fresh from the oven.

Variations and Substitutions

Chocolate options: Swap white chocolate for dark or milk chocolate if preferred.
Flavor twists: Add a touch of orange zest or a pinch of nutmeg to the dough.
Dairy-free: Use plant-based butter and dairy-free chocolate to make the recipe suitable for lactose intolerance.

FAQs

Can I make churro dough ahead of time?
It’s best to bake the churros immediately after piping. However, you can prepare the dough a few hours ahead and store it in the piping bag in the fridge.

Do baked churros taste like fried ones?
They have a slightly lighter texture but still achieve a crispy exterior with the help of steam in the oven.

Can I freeze baked churros?
Yes. Bake and cool them, then freeze. Reheat in a 180°C oven for about 10 minutes until crisp.

Serving Suggestions

Serve with hot chocolate or café au lait for a classic pairing.
Offer a trio of dips—white chocolate, dark chocolate, and dulce de leche.
Sprinkle with toasted nuts or rainbow sprinkles for a fun twist.

Why You’ll Love This Recipe

No frying needed—less mess, less oil!
Simple ingredients and straightforward technique.
Perfect for parties, snacks, or a cozy dessert night.
Customizable with endless dip and topping options.