Baked Donut Monday: Churro Donuts!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

BAKED CHURRO DONUTS!!!

Since I'm now making baked donuts on a monthly basis,
I'm always on the lookout for a new yummy baked donut recipe.
So you better believe I was stoked when I found this one!

And wow guys. Just WOW!
If you like churros, and if you like donuts,
You're probably going to LOVE these!

The Goods:

Butter

Flour

Sugar

Baking Powder

Baking Soda

Salt

Cinnamon

Eggs

Homemade Almond Buttermilk

Vanilla

Brown Sugar

Combine the flour, sugar, baking powder, baking soda, salt and cinnamon.

Set bowl aside because it's time to make some yummy browned butter!

Melt your butter in a small saucepan over medium heat while stirring occasionally.

It will start to foam a little as it's browns, 

but once it's a light brown color and smells nutty it's ready!

Immediately remove the saucepan from the heat,

and transfer brown butter to a room temperature container.

Add eggs, almond buttermilk and vanilla extract to a large bowl.

Whisk until they're well combined.

Add 4 tablespoons of browned butter and whisk again.

Finally, add the dry ingredients into the wet ingredients and combine.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake donuts at 350 degrees for 9 to 12 minutes depending on your oven.

While the donuts are baking, make the churro topping.

Combine sugar, brown sugar and cinnamon in a wide, shallow bowl. 

Once baked, cool donuts in the pan a minute or two.

Then remove to wire rack to finish cooling.

See those ones that are a little extra golden?

Confession - I forgot about them for a minute.

But have no fear, they still tasted AMAZING!

Working in small batches, brush both sides with melted butter...

Then immediately dip/roll/cover them with the churro topping.

And that's it!!!

Now it's time to devour these babies!

Or if you're like me and can't stop at one,

remove all temptation by giving them away!

 Not sure who to give them to?
I've found my local fire house LOVES baked goods!
And I bet your local one would too.

Looking for past baked donut posts?
They can be found here, here, here, here and here!!

Churro Donuts
Adapted from Shared Appetite.

For the donuts:
6 Tablespoons Unsalted Butter
2 Cups All Purpose Flour
1 1/2 Cups Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
2 Large Eggs
1 Cup + 4 Tablespoons Almond Buttermilk*

For the Churro topping:
1 Cup Sugar
1 Cup Brown Sugar
2 Tablespoons Cinnamon
6 Tablespoons Unsalted Butter

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
2. Melt your butter in a small saucepan over medium heat while stirring occasionally. It will start to foam a little as it's browns, but once it's a light brown color and smells nutty it's ready! 
3. Immediately remove the saucepan from the heat and transfer brown butter to a room temperature container.
4. In another large mixing bowl, whisk together the eggs, almond buttermilk and vanilla extract.
5. Add 4 Tablespoons of the browned butter and whisk again.
6. Combine the dry ingredients into the wet ingredients, mixing until just incoporated. Do not over mix!
7. Transfer donut batter into large zipper bag and fill donut pan until 1/2 to 3/4 full. 
8. Bake at 350 degrees for 9 to 12 minutes depending on your oven.
9. While the donuts are baking, make the churro topping by cocombining the sugar, brown sugar and cinnamon in a wide, shallow bowl. 
10. Once baked, cool donuts in the pan a minute or two, then remove to wire rack to finish cooling.
11. Working in small batches, brush both sides with melted butter and then immediately dip/roll/cover them with the churro topping, until fully coated.

*Homemade Almond Buttermilk is a mixture of Almond Milk and Vinegar. Find more info here!