Churro Donuts are the recipe that Maria made the spring she decided that two of her most deeply beloved dessert formats, the warm cinnamon-fragrant churro and the baked donut, needed to exist in the same delicious and completely festive Cinco de Mayo treat. The donut batter comes together in two bowls with no creaming and no special technique. The fresh warm donuts get brushed with melted butter the moment they come out of the oven and then placed into the cinnamon sugar mixture and turned until every surface is generously and fragantly coated. And then the chocolate ganache dip, just melted chocolate and cream stirred until glossy, takes each cinnamon sugar-coated donut and makes it even more completely extraordinary.
Churro Donuts are the baked-not-fried Cinco de Mayo treat that combines the most beloved cinnamon sugar warmth of a classic Mexican churro with the light and fluffy baked donut in one completely easy and deeply festive recipe. A simple pourable cinnamon donut batter baked until just golden and then brushed with butter, tossed in cinnamon sugar, and dipped in the most glossy and rich chocolate ganache. No deep frying, no special equipment, and no complicated technique. Come follow us on Pinterest where we share beautiful Cinco de Mayo treats and easy churro dessert recipes from our kitchen every single week.
Table of Contents
Why You Will Love This Churro Donuts Recipe
This Churro Donuts recipe is the Cinco de Mayo treat that is genuinely easier than any deep-fried churro recipe while delivering a result that is equally warm, cinnamon-fragrant, and deeply satisfying. Baking the donuts in a donut pan or a DIY foil-formed donut pan rather than deep frying them eliminates every element of the deep frying process that most home cooks find intimidating, including the hot oil, the splashing, the temperature monitoring, and the mess, while producing a beautifully puffed and light donut that accepts the cinnamon sugar coating and the chocolate dip with exactly the same joyful result as a fried version.
The two-bowl no-mixer batter is the recipe format that makes these donuts so accessible and so quick to produce for a Cinco de Mayo celebration. Dry ingredients in one bowl, wet ingredients in another, combine and pour. The addition of cinnamon directly to the batter ensures that the churro flavor is baked throughout the interior of each donut rather than only present in the exterior coating. Our Dandelion Honey Marshmallows make a wonderfully whimsical and equally unique companion treat for a complete and vibrant Cinco de Mayo celebration spread.
Ingredients Needed for This Churro Donuts Recipe
For the Donuts:
- 2 cups (300g) All-Purpose Flour
- ⅓ cup (75g) Granulated Sugar
- ½ tsp Ground Cinnamon
- 1 tsp Baking Powder
- A Pinch of Salt
- 3 large Eggs
- 1⅓ cup (320ml) Whole Milk
- 1 tsp Pure Vanilla Extract
- ½ cup (120g) Unsalted Butter, melted and cooled
For the Cinnamon Sugar Topping:
- ¼ cup Unsalted Butter, melted
- ½ cup (120g) Granulated Sugar
- 2 tbsp Ground Cinnamon
For the Chocolate Ganache Dip:
- ½ cup (90g) Good Quality Dark or Semisweet Chocolate, chopped
- 2 tbsp Heavy Cream
How to Make This Churro Donuts Recipe
Preheat the oven to 350°F. Prepare a 12-cup donut pan with non-stick spray. If you do not have a donut pan, create DIY donut shapes by forming rings of aluminum foil approximately 3.5 inches in diameter and placing them on a parchment-lined baking sheet, spraying well with non-stick spray.
In a large bowl, combine the flour, granulated sugar, ground cinnamon, baking powder, and salt. Whisk together until fully combined, cara mia.
In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and the melted and cooled butter until combined and smooth. The butter must be cooled before adding to the eggs and milk. Hot melted butter added to eggs can begin to cook them before they are incorporated.
Gradually pour the wet ingredients into the dry ingredients and stir until the batter is smooth and evenly combined with no visible lumps. The batter will be pourable and relatively thin.
Spoon or pipe the batter into the prepared donut pan or DIY foil rings, filling each approximately two thirds full. Bake in the preheated oven for 20 to 25 minutes until the donuts are lightly golden on top and a toothpick inserted into the thickest part comes out clean. Remove from the oven and allow to cool for about 5 minutes before carefully turning out onto a wire rack.
While the donuts cool briefly, melt the quarter cup of butter for the cinnamon sugar topping in a small bowl. In a separate shallow bowl or plate, mix the half cup of sugar and 2 tablespoons of cinnamon together. While the donuts are still warm, brush each one generously all over with the melted butter. Place each buttered donut into the cinnamon sugar mixture and turn to coat every surface completely and generously.
For the chocolate ganache dip, melt the chopped chocolate and heavy cream together in the microwave in short intervals or over a bain marie until smooth and glossy. Stir until completely combined and allow to cool slightly to a thicker and more adhesive consistency.
Dip the top of each cinnamon sugar-coated churro donut into the chocolate ganache, coating generously. Arrange on a platter and allow the ganache to set slightly before serving.
How to Serve This Churro Donuts Recipe
Serve these Cinco de Mayo churro donuts warm on a large white platter or tiered stand for the most beautiful and festive presentation. The cinnamon sugar exterior catching the light and the glossy chocolate ganache dip make these one of the most visually beautiful and completely appetizing Cinco de Mayo desserts imaginable.
Set out extra chocolate ganache in a small bowl alongside for anyone who wants to dip their donut more generously. A bowl of caramel sauce or dulce de leche alongside the chocolate makes for the most festive and customizable Cinco de Mayo dessert station. Our Lemon Blueberry Cupcakes make a beautifully bright and equally individually portioned companion for a complete and vibrant Cinco de Mayo dessert spread.
How to Store This Churro Donuts Recipe
Churro donuts are best eaten on the day they are made while the cinnamon sugar exterior is still slightly crispy and the chocolate ganache is still glossy and fresh. Store any leftovers in an airtight container at room temperature for up to 2 days. The cinnamon sugar will absorb into the donut over time making it softer but still deeply flavorful and delicious.
For a Cinco de Mayo party, bake the donuts and complete the butter brush and cinnamon sugar coating the morning of the celebration. Prepare the chocolate ganache fresh and dip just before serving for the most beautiful and completely fresh result.
Tips to Make This Churro Donuts Recipe
Brush with butter and roll in the cinnamon sugar while the donuts are still warm, not hot and not cooled. The ideal window is approximately 5 minutes after removing from the oven. At this temperature the butter soaks into the surface beautifully and the cinnamon sugar adheres firmly and evenly without any shedding. Donuts that are too hot will absorb the butter too quickly and Donuts that are completely cool will not hold the cinnamon sugar as effectively.
Allow the chocolate ganache to cool slightly before dipping. Ganache that is too hot and fluid will slide off the cinnamon sugar-coated donut immediately rather than setting into a glossy and adhesive coating. The ganache is at the correct consistency for dipping when it moves slowly and coats the back of a spoon thickly rather than running off in a thin stream.
Helpful Notes for This Churro Donuts Recipe
The DIY foil donut tin technique is the most useful and completely practical approach for anyone who does not own a donut pan and does not want to purchase one for a single recipe. Shape strips of aluminum foil into rings of approximately 3 to 3.5 inches in diameter, press the ends together to close the ring, and flatten the bottom slightly so each ring sits stably on the parchment-lined baking sheet. Spray the inside and outside of each ring with non-stick spray and fill with batter. The donuts lift cleanly off the foil rings after the brief cooling period.
For a more pronounced and concentrated churro cinnamon flavor throughout the donut interior, increase the cinnamon in the batter from half a teaspoon to a full teaspoon. This makes the donut itself noticeably more cinnamon-forward even before the cinnamon sugar exterior is applied.
Variation of This Churro Donuts Recipe
Maria made a version for Cinco de Mayo dipping half the donuts in dark chocolate ganache and leaving the other half plain with only the cinnamon sugar coating for a beautiful two-toned platter that gave guests the choice between a chocolate-dipped and a plain cinnamon version. Teresa tried replacing the chocolate ganache with caramel sauce for churro donuts with a dulce de leche-style dip that was deeply warm and completely appropriate for the Cinco de Mayo festive spirit.
For a mini version perfect for a Cinco de Mayo gathering with many guests, use a mini donut pan and bake at 350°F for 10 to 12 minutes. The same cinnamon sugar and ganache quantities work for approximately 24 mini churro donuts. Our Raspberry Tiramisu makes a beautifully elegant and equally indulgent companion for a complete and spectacular Cinco de Mayo celebration dessert table.
FAQs About This Churro Donuts Recipe
Do I need a donut pan to make these?
No. The DIY aluminum foil ring technique described in the recipe notes above produces equally shaped and equally delicious baked churro donuts without any special equipment. Simply form rings from strips of foil, place on a parchment-lined baking sheet, spray with non-stick spray, and fill with batter.
Can I make these donuts without the chocolate ganache for a simpler Cinco de Mayo dessert?
Yes absolutely. The cinnamon sugar-coated donuts without any ganache are completely delicious on their own and genuinely capture the most authentic and simple churro flavor experience. The ganache adds a beautiful visual element and a deeply indulgent chocolate dimension but is entirely optional.
Can I use dairy-free milk and vegan butter to make these plant-based?
Yes. Oat milk or almond milk in the batter and vegan butter for both the batter and the topping brush produce a plant-based churro donut that is equally light, equally delicious, and equally beautiful. Use dairy-free chocolate and coconut cream for the ganache to keep the entire recipe completely plant-based.
Conclusion
These Churro Donuts are the Cinco de Mayo bake that makes every kitchen smell like the most warm and completely festive celebration imaginable and makes every person who bites through the crispy cinnamon sugar into the light and fluffy donut interior feel genuinely and completely delighted by the most perfectly executed churro-donut combination. We hope they bring the same festive cinnamon warmth and the same deeply happy Cinco de Mayo table to your home that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Churro Donuts The Most Easy Baked Cinnamon Sugar Donut You Will Ever Make
- Total Time: 50 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
The most easy baked Churro Donuts made with a simple cinnamon pourable batter baked until lightly golden brushed with melted butter and rolled in cinnamon sugar for the most authentic churro exterior then dipped in a rich two-ingredient chocolate ganache. A completely festive and easy Cinco de Mayo treat with no deep frying required.
Ingredients
2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1/2 tsp Ground Cinnamon
1 tsp Baking Powder
A Pinch of Salt
3 large Eggs
1 1/3 cup Whole Milk
1 tsp Pure Vanilla Extract
1/2 cup Unsalted Butter melted and cooled
1/4 cup Unsalted Butter melted for topping
1/2 cup Granulated Sugar for cinnamon sugar
2 tbsp Ground Cinnamon for cinnamon sugar
1/2 cup Dark or Semisweet Chocolate chopped for ganache
2 tbsp Heavy Cream for ganache
Instructions
1. Preheat oven to 350°F. Prepare donut pan with non-stick spray or create DIY foil rings on a parchment-lined baking sheet.
2. Whisk flour, sugar, cinnamon, baking powder, and salt in a large bowl.
3. Whisk eggs, milk, vanilla, and cooled melted butter in a separate bowl until smooth.
4. Gradually pour wet into dry. Stir until smooth and evenly combined.
5. Fill donut pan or foil rings 2/3 full with batter.
6. Bake 20 to 25 minutes until lightly golden and toothpick clean.
7. Cool 5 minutes. Turn out onto wire rack.
8. Mix sugar and cinnamon in a shallow bowl for coating.
9. Brush each warm donut generously with melted butter.
10. Roll in cinnamon sugar mixture coating all surfaces.
11. Melt chopped chocolate and cream together until smooth. Cool slightly.
12. Dip top of each cinnamon sugar donut into chocolate ganache. Allow to set slightly before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert, Donuts
- Method: Baking
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 donut
- Calories: 310
- Sugar: 22g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 72mg
Keywords: churro donuts, baked churro donuts recipe, Cinco de Mayo churro donuts, easy cinnamon sugar donuts no frying
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