Description
Delight in these easy-to-make Churro Donuts featuring soft, baked donut holes coated in cinnamon sugar and filled with creamy Chocolate SunButter. Ready in just about 10 minutes of baking time, these treats combine the classic churro spice with a luscious nutty chocolate filling, perfect for breakfast, snacks, or dessert.
Ingredients
Donut Batter
- 2 eggs
- 1/4 cup sugar
- 3 Tbsp coconut oil (melted, substitute with any oil or melted butter if needed)
- 1/3 cup milk (use dairy-free milk if needed)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (see notes for gluten-free substitution)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Cinnamon Sugar Coating
- 1/3 cup sugar
- 2 tsp cinnamon
Filling
- 1/2 cup Chocolate SunButter
Instructions
- Beat: Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the eggs, sugar, melted coconut oil, milk, and vanilla extract until well combined.
- Fold: Gradually fold in the flour, cinnamon, baking powder, baking soda, and sea salt. Mix until the batter is smooth and free of flour clumps.
- Bake: Grease a mini muffin pan thoroughly with oil. Fill each cavity about two-thirds full with the donut batter. Bake in the preheated oven for 10 to 12 minutes, or until the tops turn golden brown.
- Stir Cinnamon Sugar: While the donuts bake, combine 1/3 cup sugar and 2 tsp cinnamon in a shallow pan or bowl for the coating.
- Coat: Allow the donuts to cool just enough to handle; they should still be hot to ensure the coating sticks well. Pop about 8 donut holes into the cinnamon sugar mixture at once, shaking and stirring quickly to fully coat them. Transfer the coated donuts to a plate and repeat until all are coated. Let donuts cool completely before filling.
- Fill: Once the donuts are fully cooled, use a straw to create a hole in the center of each donut hole, being careful not to puncture through to the other side. Stir the Chocolate SunButter to mix any separated oil, achieving a semi-thick spreadable consistency. Fill a piping bag fitted with a medium star tip with the SunButter. Insert the tip into each donut hole and gently squeeze to fill until the donut expands slightly. Remove the tip carefully, allowing a small amount of filling to ooze out. Repeat for all donuts.
- Enjoy: These churro donut holes are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Letting the donuts cool too long before coating will cause the cinnamon sugar to not stick properly.
- If using a silicone muffin pan, tilting and popping the donuts directly into the cinnamon sugar helps with easier coating.
- The Chocolate SunButter filling should be semi-thick to prevent runniness and to ensure proper filling consistency.
- Donuts are best consumed fresh but can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
