Baked, not fried, these Brown Butter Churro Donuts are ready in less than 20 minutes! If you love churros but don’t want the fuss of deep drying, try this recipe! Kids love them, too!

Churro Donuts

We went to the state fair a few weeks ago and quite literally ate our faces off! There were lobster rolls, crab cake sandwiches, perogies, french fries (actually, poutine) and deep fried oreos. But, even with our impressive appetites, there were a few things we just couldn’t squeeze in. Like funnel cake, taffy, and CHURROS! I spotted the churro stand as we were on our way home and was hit with a craving so fierce I knew a homemade version was definitely happening. And so, not even one day later, these baked Brown Butter Churro Donuts were born. They’re soft and fluffy, coated in cinnamon sugar, and dunked in chocolate. Because everything is better with chocolate… we both know that 😉

How to make Churro Donuts

Churros are generally deep fried, but I decided to take the easy route and turn them into a baked donut situation. Now, do they taste exactly like a deep fried churro? No. But they’re darn close! The fact that they’re ready in less than 20 minutes is just icing on the cake chocolate on the churro.

Tips and Tricks for Recipe Success:

• To make these brown butter churro donuts you will need a donut pan. If you don’t already own one, you can click here to check out the amazing and affordable one I’ve been using for the past 5 years!
• Be sure to generously grease your donut pan with non-stick spray. I suggest using one that is made specifically for baking, since they typically have flour in them, which helps the donuts come out of the mold effortlessly. If you can’t find non-stick spray, you can butter and flour the mold the old-fashioned way, just be sure to get every little nook and cranny.
• Don’t over bake you donuts! Be sure to set a timer for 10 minutes and keep an eye on them. Once they’ve risen and slightly spring back when touched, they’re done!
• If you’re unfamiliar with brown butter, don’t fret because it’s so easy! Brown butter is simply butter that’s been cooked just long enough to toast the milk solids. It’s an easy step that enhances the flavor of the butter and can be used in many sweet or savory dishes.
• I suggest using a high-quality chocolate brand you enjoy and know melts well. Godiva, Ghiradelli, Lindt, Trader Joe’s Pound Plus, and Baker’s are all great options. But no matter what brand you choose, avoid using chocolate chips. They don’t melt well and will be lacking in taste.
• The donut batter will be very thick, but don’t worry, this is normal! It can be spooned into the pan, or you can pour it into a ziplock baggie, snip of the end, and pipe it into the molds. If you want your donuts to be uniform in size and shape, I recommend the piping method.
• These donuts are best eaten the day they are made, but will keep for up to 2 days.

These brown butter churro donuts are so easy and delicious. So why not treat yourself to a batch today?!

More Baked Donut Recipes:

• Brown Butter Cinnamon Sugar Donuts
• Banana Bread Donuts with Cream Cheese Frosting
• (Gluten Free) Brown Butter Eggnog Snickerdoodle Donuts
• Red Velvet Donuts

And if you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Brown Butter Churro Donuts

Ashley Manila

Baked, not fried, these bakery-quality Brown Butter Churro Donuts are ready in less than 20 minutes.

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 6 baked donuts

Ingredients

 

For the Brown Butter Churro Donuts:

• 2 and 1/2 tablespoons unsalted butter, melted until browned (see post for more on this)
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup full-fat sour cream

For the Cinnamon Sugar Coating:

• 4 tablespoons unsalted butter, melted until browned (see post for more on this)
• 1 cup granulated sugar
• 2 and 1/2 teaspoons ground cinnamon

For the Chocolate Coating:

• 2 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Instructions

 

For the Brown Butter Churro Donuts:

• Preheat oven to 350 degrees (F). Generously spray a 6 mold donut pan with non-stick spray; set aside.
• Place the butter in a small saucepan over medium-heat. Cook butter, stirring frequently, until it's turned golden brown and smells slightly nutty. Remove from heat and set aside.
• In a medium-sized bowl combine the flour, salt, baking powder, nutmeg, and cinnamon; set aside. In a separate medium-sized bowl combine the browned butter and brown sugar; beat well. Whisk in the egg and vanilla. Stir in the sour cream.
• Using a rubber spatula, gently fold the dry ingredients into the wet mixture, being sure not to over mix.
• Spoon or pipe the donut batter into the prepared pan and bake for 10 to 11 minutes, or until the doughnuts spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes before gently unmolding them and transferring them to a cooling rack.
• In the meantime, make the cinnamon sugar coating.

For the Cinnamon Sugar Coating:

• Melt the butter in a small pan over medium-heat, stirring frequently, until it's turned golden brown and smells slightly nutty. Once melted and browned, transfer the butter into a wide, shallow bowl and set aside. In a separate bowl combine the sugar and cinnamon; set aside.

For the Chocolate Coating:

• Place chocolate in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Let the ganache cool for a few minutes before you dip the donuts.

Assembly:

• Line a baking sheet with parchment paper; set aside.
• When the donuts are cool enough to handle, dip them in the melted butter, being sure to coat both sides and the edges, then roll the donut in the cinnamon sugar mixture. One at a time, carefully dip one side of each coated donut in the melted chocolate. When lifting the donut out of the chocolate, allow excess chocolate to drip back into the bowl. Transfer the chocolate covered donuts onto the prepared baking sheet after dipping each one. Serve at once.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature