Churro Donuts (Baked Not Fried) Gemma’s Bigger Bolder Baking Ep 178

Churro Donuts (Baked Not Fried) Gemma’s Bigger Bolder Baking Ep 178


Hi Bold Bakers! I love a good mash-up when it comes to my
sweets: taking two amazing desserts and turning them into one. Just like a s’more pie or lemon meringue
ice cream. So just imagine what would happen if we took
a churro and a mixed it with a donut. It is going to be amazing, so let’s get
baking! So just before we start making our churro
donuts, the recipe can be found on BiggerBolderBaking.com, and if you’re new to my channel, welcome,
and make sure you tap that subscribe button so you don’t miss out on any of my upcoming
videos. We’re gonna start out in a large bowl and
mix together our dry ingredients. Into our bowl, we’re going to add in our
flour, sugar, baking powder, salt, and a little bit of cinnamon. And then all you want to do is just whisk
them all together. So for those of you who’ve had churro before,
cinnamon is a very important ingredient, so you want to make sure that goes in there. Okay, that’s all our dry ingredients. Now we’re gonna set them aside and we’re
gonna mix together our wet ingredients in a separate jug. Add in some milk, eggs, melted butter, and
vanilla extract, and then just whisk all together. So if you watch a lot of Bigger Bolder Baking,
you know that I love vanilla extract, but if you don’t have it, you can always just
leave it out. So there you go, can you see the color of
this? That just goes to show the color of my yolks,
and that they’re good quality eggs. They’re lovely and a dark orange. Okay, that’s it. So now we’re gonna set this aside, we’re
gonna bring in our dry ingredients and then we’re gonna add our wet into our dry. So as you can see this makes a nice, soft
batter, this is what we’re going for. So now you know the way churros are traditionally
fried? Well, I have a magic trick, we’re gonna make
ours baked, and I’m gonna show you that right now. So here’s my trick: a homemade donut pan. You don’t need to go to the store and buy
a donut pan, ‘cause you can make your own and the results are amazing. So I’m just gonna show you really quickly,
but I have actually made this in a video before, and it’s on my website, BiggerBolderBaking.com,
just for you to get a longer looking video. So, you get a piece of tinfoil, around 6×6
inches, so you wanna put your finger in the middle here. This is where we get the hole in our donut. Lovely. Then we’re gonna pull up the sides to make
our donut nice and thick. And then all you want to do is take this piece
of tinfoil, pop it into your tin, form it around the sides, and then I’m just gonna
pull this out and show you, and what you end up with is this lovely little cup that you’re
gonna bake your donuts in. So here I have some melted butter and a pastry
brush. Now, I’m just gonna go ahead and brush, liberally,
my little tin. Make sure you get butter everywhere, and then
on that little spike in the middle, ‘cause we want our donuts to pop right out of them. Okay, great. Be generous with your butter. Lovely. Okay, that’s our tin done. So here I have a piping bag full of my batter. Now, I put it in a piping because it’s just
easier to get it in there. If you don’t have one, you can always just
use a spoon. Now, all I’m gonna do is just go ahead and
fill up your little tray around ? of the way full. Now the reason we do this is because you want
a lovely, thick donut. If you ask me, the thicker it is, the better
it is. So I get asked a lot, what is the best dessert
I ever had? Now, one that really springs to mind are candy-capped
churros. Now, candy-cap is actually a type of mushroom,
if you believe that or not, and it has a maple flavor, and they were actually put into the
churros. I had them up in Northern California, they
were absolutely amazing. I think about them every so often. So there you go, our tray is done, these are
looking fantastic, so now we’re gonna pop them into the oven. Bake them at 350 degrees Fahrenheit, or 180
degrees Celsius for 15-20 minutes. So I told you my favorite dessert, but I want
you to tell me in the comments below what is the best dessert you ever had, no matter
how crazy it is. Okay, I can smell my donuts, so I think they’re
done. Okay, so as you can see, these donuts don’t
go a really golden brown on top, but they are cooked, and you can tell that they are
by just pressing them down and they’re firm underneath. So these are looking fantastic, they smell
amazing, so we’re just gonna let them rest for five minutes. So our donuts have cooled down a little bit
so what you want to do, take them out of the tin, and then just carefully peel down the
sides and gently remove your little donut from the peak in the middle. And there you go: perfect-sized donut. So now go ahead and set them down on a wire
rack to cool completely. Can you believe how great these look? Making your own homemade donut tin and you
get results like this. It’s pretty impressive. So in my opinion, what makes churros so tasty
is that lovely cinnamon sugar on the outside, and we’re gonna create just that. So here I have a bowl of melted butter, and
then I have a baggie of cinnamon sugar. Now what we’re going to do is take your cooled-down
donut, pop them into the melted butter. Don’t worry, it’ll all be worth it. Toss them around, give him a good coat. Carefully take him out, and then just pop
him into the bag of cinnamon sugar. And then just pick up your baggie and toss
him in the cinnamon sugar. It’s just best to do it in a baggie ‘cause
it really coats the donut. When he’s nice and coated, then gently take
him out of your baggie and just look at that. If that’s not a churro donut, I don’t know
what is! [Gasps] They’re beautiful! Okay, so go ahead and dip off your donuts. If you have a little bit of cinnamon sugar
left over at the end of this, pop it into the cupboard and use it in any of your baking,
it will taste really good. Aww, I mean seriously, just look at how cute
they are! Little mini donuts. Aww, can’t wait! So, traditionally, a churro is served with
dulce de leche or a chocolate sauce. Now, here I have some chocolate ganache, which
is cream and chocolate, so how could that be bad? And I’m gonna take one of my churros, give
him a little bit of a dunky-dunk, and now for the moment of truth. Oh, I mean, seriously. How could this be bad? It tastes delicious! It is a churro and a donut mixed together. It is so good. And do you know what else? Best of all, you don’t even have to fry them
to make them taste like a churro and a donut. These are amazing! I really hope you try this recipe. Check out all of my other videos, and I will
see you back here next week, for more Bigger Bolder Baking.

100 thoughts on “Churro Donuts (Baked Not Fried) Gemma’s Bigger Bolder Baking Ep 178”

  1. LMAO, no thanks, I am not making that ghetto donut pan. I much rather just go buy a real donut pan and make donuts that look good. XD

  2. Thanks Gemma! great recipe! I laughed at how eager you are to taste your the "merchandise" ! keep up the great work!

  3. I love you Gemma! I think your recipes are truly amazing if you could give me a shoutout in your next video please! P.S. I'm making churro doughnuts today!

  4. Hi Gemma my friend and I just finished making these churro donuts and are so excited to eat them! Once again Gemma has made a phenomenal recipe!!

  5. Gemma I'm a girl and I just used my dad's a count and my name is Emma !!! 😊 I have watched you since you started being a youtuber

  6. your recipes are very good but the best is the way you explain and talk really love it because you explain everything scientifically…science in tne kitchen.. thank you.😘

  7. Thanks for your sharing recipe. I have an amazing Thursday. Thumbs up from Taiwan. I used to eat deep fried donuts which are street food or store-bought in the bakery or in the department.

  8. Hi gemma u want to make these donuts but you use all purpose flour I live in the UK can I just use plain flour thanks Donna x

  9. My favorite Indian Dessert is RasMalai (Fresh Cheese doughnut size flats dipped in milk that is flavored with saffron, cardamom, almond and pistachio slivers) and favorite Indian sweet (is Kaju Katli (Cashew Kite shaped sweet with Rose Essence) Yummy!!

  10. hi gemma I love your creativity and you always remeber your subscribers😊God bless you hun. I was just wondering how I could make this recipe for 12 doughnuts

  11. Cake wooooooooooooooooooooooooooooooooooooooooo/cupcakes😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎

  12. I really love eating cendol from indonesia. it's so weird and the texture is strange but it just makes me love it more! I'd love to see you try to make it.

  13. They look amazing!

    My all time favorite dessert is the traditional Black forest cake from germany…
    When I was a kid they were the best part of a birthday party… sadly I wasn't allowed to eat a whole lot, because of the alchohol in the cherry filling…

  14. I thought this was going to be simple because I had all the ingredients but… it took me over 4 hours in all… my milk and butter and egg mixture wasn’t working bc it formed werid lumps I found that it was from my butter so I replaced it with corn oil…. I just took it out of the stove and some rose sooo high like mini bagels and some are thin and all crumpled pretty disappointed since these took forever 🙁

  15. I tried to make these doughnuts but when they came out of the oven the doughnuts had stuck to my D.I.Y donuts tray and I had to put theme in the bin

  16. You are such an innovative cook always coming up with creative ideas. I love how you bake instead of deep fry when you can. It’s SO much healthier all the way around. Thanks and keep on going.p !

  17. When you cut it It looked like a dough (not caky) ! How is that ??? 😢 I tried all these recipes (that contain baking powder or baking soda or both) .. its good & delicious & I love it . but it still a cake on the shape of donuts 😕 I really need a good baked donuts recipe and contains yeast with a smart trick to avoid turn it into hard bread pls!!!! 😭

  18. This donuts are absolutely fantastic i made them yesterday and they came out so well my parents also loved them thank you so much gemma
    Love from India

  19. Hi Gemma your churros looked so good so I thought I would try making them. I followed your directions, I used reg flour and plant based coconut milk and these were incredibly heavy & solid with not much taste. I put them into donut molds and in the oven. What did I do wrong, could I have made them too thick? Thanks, Paula

  20. Your channel is, hands down, the very best baking channel ever!! You should be on Food Network!!! You are a star and I cannot wait to try ALL your recipes!!!!

  21. Hi Jemma. I have tried your baked churro doughnuts and they just incredible. Thank u so much for such amazing recipe.

  22. Can I prepare the batter over night ??? Thanks for uploading all these gorgeous scrumptious recipes . You’re truly creative ❤️❤️♥️♥️

  23. as u can CleArLy tell my plan of being on a diet is ruined { for a good cause though, right?! } 😏😏

  24. I have made things similar and experimented also making my own recipes but i keep mine to myself wanna keep my style instead of everyone using my recipes thats for all recipes and all cuisines

  25. 1/2 cup (4oz/120g) butter, melted and cooled
    1/3 cup (2 1/2oz/75g) sugar
    1 teaspoon vanilla extract
    3 eggs
    a pinch of salt
    1/2 teaspoon cinnamon
    2 cups (10oz/300g) all-purpose flour
    1 teaspoon baking powder
    1 1/3 cup (320ml) milk
    1/4 cup ( 2oz/60g) butter melted Churro Topping
    1/2 cup (4oz/120g) sugar
    2 tablespoons cinnamon
    1/2 cup (3oz/90g) chocolate chopped Chocolare Sauce
    2 tablespoons cream

    From the website…

  26. I don't have enough butter for the sugar-cinnamon coating, will it work if I just put the cinnamon sugar straight on?

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