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These amazing oven-baked red velvet churros give you that satisfying crunch outside with a soft, tender middle—and they're just 36 calories each! They're great for Valentine's Day or whenever you want something special. You'll love how they blend the light chocolate taste of red velvet with a classic cinnamon-sugar coating, all without the extra calories of frying. I came up with this after trying dozens of versions to nail that authentic churro texture without the oil.
I brought these to a gathering last weekend and nobody could tell they weren't fried. There's something magical about mixing red velvet flavors with that traditional churro crunch—they vanished from the plate in minutes!
Key Ingredients and Smart Shopping Advice
- Red Velvet Mix - Grab a premium mix for richer flavor
- Eggs - Set them out early for better mixing
- Butter - Unsalted, melted then cooled down
- Cinnamon Sugar - Blend your own for best taste
- Piping Tips - Get a star shape for traditional grooves
The real trick happens when the red batter hits the hot oven, creating that wonderful crispy shell while keeping the inside soft and cakey.
Step-by-Step Baking Guide
- Step 1: Mix Your Batter
- Combine red velvet ingredients until you get a thick, smooth mix. Let it sit for 5 minutes to fully absorb. Put it in a piping bag with a large star tip.
- Step 2: Set Up Baking Sheets
- Cover baking sheets with parchment and give a light coating of cooking spray. You can draw lines underneath if you want perfectly straight churros.
- Step 3: Pipe Your Churros
- Hold the bag at a 45-degree angle over the sheet. Squeeze out 4-inch strips with even pressure. Snip the ends clean with scissors.
- Step 4: First Bake
- Put them in a 400°F preheated oven for 12-15 minutes until they start getting firm. Keep the oven door closed the whole time.
- Step 5: Second Bake
- Turn the heat down to 350°F. Bake another 5-7 minutes until they're crispy. Keep an eye on them so they don't burn.
- Step 6: Sugar Coating
- Roll them in cinnamon sugar right away while they're still hot. Work fast and then set them on a rack to cool a bit.
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Flawless Piping
Getting these churros right really comes down to how you pipe them. Your batter needs to be stiff enough to keep its shape but still smooth enough to squeeze out nicely. Try a practice run on some spare parchment until you feel comfortable with how hard to squeeze and how fast to move.
Why Heat Stages Matter
Using two different oven temps is really important for getting that true churro feel. The first hot blast makes the outside go crispy. Then the gentler heat cooks the middle without burning the outside. This trick gives you that fried texture without actually frying.
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Creative Coating Ideas
The regular cinnamon sugar tastes great, but you can try other things too. Maybe mix cocoa powder with your sugar or drizzle some melted chocolate on top. For Valentine's Day, try adding white chocolate drizzles—they look stunning against the red churro color.
Pro Cooking Secrets
- Keep your piping bag warm for easier squeezing
- Buy strong piping bags that won't tear
- Leave enough room between each churro
- Don't rush the two-temp baking method
- Roll in sugar while they're still hot
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I now make these baked red velvet churros whenever I need to wow my guests. There's something so special about getting that classic churro crunch combined with the sweet red velvet taste.
Last-Minute Advice
- Mix up more cinnamon sugar than you think you'll need
- Eat them while they're still warm
- Try different dipping sauces
- Put leftovers in a paper bag instead of plastic
- They taste best on the same day you make them
Frequently Asked Questions
- → Why should I use a strong piping bag?
- The dough’s thick, so a sturdy bag keeps it from tearing.
- → What can I use for natural coloring?
- Swap food dye for beet juice for a natural red tone.
- → Why bake at two different heats?
- Hot at first for crispy edges, then lower to finish cooking.
- → Can I prepare them in advance?
- They’re tastiest fresh, but you can store them briefly in an airtight container.
- → What are the best dips for these?
- Melted chocolate or Nutella make perfect partners for dipping.