baked churro donuts

Happy May 5th, or should I say Cinco de Mayo, everyone! I hope you have plans to stuff yourself with lots of delicious Mexican foods today. After you've eaten a glorious feast plan on making these donuts. They would be the perfect ending to your day or the perfect beginning to your Tuesday (assuming these beauties last that long)!

These are tender cinnamon donuts that are baked, cooled, and brushed with melted sugar...then covered in a cinnamon sugar coating. Grab a container of hot fudge sauce from your grocery store and you have the perfect churro combination!

Baked Churro Donuts

makes 6 yummy donuts

adapted from Shared Appetite

For the Donuts:

1 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted and cooled

1 large egg
1 cup milk + 1 tablespoon white vinegar, combined
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees. 

Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.

In a separate bowl, whisk the melted butter, egg, vanilla extract, and only half a cup of the milk/vinegar mixture together.

Pour wet ingredients into the dry and stir to combine. 

Spoon or pipe batter into a greased donut pan and bake at 350 degrees for 9-12 minutes. 

Remove from oven and allow to cool for 5-6 minutes then remove from the pan, and allow to cool completely on a metal cooling rack.

For the Cinnamon Sugar Coating:

1/2 cup sugar

1/2 cup brown sugar

1 tablespoon cinnamon

3 tablespoons unsalted butter, melted

Combine sugars and cinnamon in a small shallow baking dish. Set aside.

Brush each donut with melted butter and roll in cinnamon sugar mixture. 

Serve with hot fudge or salted caramel sauce!

Happy Monday!