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Churro Donuts

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 9
  • Total Time: 40
  • Yield: 12 1x



For the dough

  • 2 cups (260g) cake flour
  • 2 tsp. baking powder
  • 3/4 cup (150g) sugar
  • pinch of nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. rum
  • 3/4 cup (180ml) buttermilk
  • 2 tbsp. (30g) butter, melted

For the topping

  • 2 tbsp. (30g) butter, melted
  • 1/2 cup (100g) sugar
  • 1 tbsp. ground cinnamon


  1. Preheat the oven to 425˚F (220°C). Grease a donut baking pan and set aside.
  2. Mix the flour, baking powder, sugar, nutmeg, cinnamon and salt to a large bowl and mix well. Mix the eggs with the rum in a small bowl, then add together with the buttermilk and melted butter to the large bowl and mix all until well combined. Pour the batter into the molds – each about 2/3 full – and bake the first six donuts for 8-9 minutes. Take out of the oven and let cool down a bit in the pan, then remove and let cool down on a wire rack. Repeat with the remaining dough, so you get 12 donuts all in all.
  3. Melt the butter and let cool down a bit. Mix the sugar with cinnamon in a small freezer bag. Brush the donuts with some melted butter, then add a donut to the freezer bag and shake until covered completely with the sugar mixture. Serve with some chocoalte sauce.
  4. If you want donuts with confectioner’s sugar, leave out the cinnamon and rum from the dough and roll the baked donuts in confectioner’s sugar instead of cinnamon-sugar. You can keep the rum of course or drink it straight :P


  • Enjoy baking!