Churro Donuts

A combination of two tasty desserts, these churro donuts are baked instead of fried and perfect for any cinnamon lover.

Course Breakfast

Cuisine Mexican

Prep Time 7

Cook Time 8

Total Time 15

Servings donuts

Calories 277kcal

Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Add milk, egg, butter and vanilla extract and stir until just combined.
Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6.
Bake for 8-9 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and remove from pan and cool on a cooling rack.

Add the melted butter in shallow bowl. In another shallow bowl, mix together the sugar and cinnamon. Dip donut in butter and then coat in cinnamon sugar mixture.

Bring heavy cream to simmer over medium heat in small saucepan. Add to bowl with the chocolate chips. Let sit for 2 minutes and then whisk in the cinnamon and salt to combine.

Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
Leftovers will store well in at room temperature for 1-2 days in an air-tight container.