Churro Donuts
These churro donuts are stuffed with chocolate sunflower butter and topped with a sweet cinnamon sugar mixture for a flavor explosion in every bite. Soft and fluffy, they’re baked, never fried, for a super easy fall-inspired chocolate filled donut treat. Gluten free and dairy free friendly, too!
Servings: 12 donuts
Calories: 184kcal
Ingredients
For the donuts
- 2 eggs
- ¼ cup sugar
- 3 tablespoon coconut oil melted, substitute with any oil or melted butter if needed
- ⅓ cup milk use dairy-free milk is needed
- 1 teaspoon vanilla
- 1 cup flour see notes for how to make gluten free
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
For coating
- ⅓ cup sugar
- 2 teaspoon cinnamon
To fill
- ½ cup Chocolate SunButter
Instructions
- Preheat oven to 350 F. In a bowl, beat together the eggs, sugar, melted coconut oil, milk, and vanilla extract.
- Fold in the flour, cinnamon, baking powder, baking soda, and sea salt until no flour clumps remain.
- Grease a mini muffin pan well with oil. Fill each muffin cavity about ⅔ of the way full with the donut batter. Bake in the preheated oven for 10 - 12 minutes until they’re golden brown on top.
- While the donuts are baking, mix the sugar and cinnamon together in a shallow pan or bowl. You want this to be set up so the donuts can be coated right after they come out of the oven.
- Only let the donuts cool until you’re comfortable touching them with your fingers. You want them to be as hot as possible so the coating sticks to the outside (see notes if you let them cool too long). If using a silicone muffin pan, gently tilt the pan over the bowl with the cinnamon sugar coating and “pop” about 8 donut holes into the bowl at a time. Give the bowl a big shake and stir to quickly coat the donuts in the coating. Transfer the donut holes to a separate plate or pan and repeat with another 8 donuts until they’re all coated. Let them cool completely before filling them.
- Once cooled, use a straw to poke a hole into the center of each donut hole, making sure not to poke it all the way through the donut. You want to simply create some space inside the donut for the filling. Stir the Chocolate SunButter well to incorporate any separated oil into the spread. The consistency should be semi-thick but not runny. Fill a piping bag fitted with a medium-sized star tip with the Chocolate SunButter. Place the tip into the hole of a donut hole and gently squeeze. You will feel the donut balloon out into more a circular shape. Stop squeezing and remove the tip. A little excess SunButter will ooze out which is okay. Repeat this process with all of the donut holes and enjoy!
- These churro donut holes are best enjoyed fresh but if you have some left over, store them in an airtight container where they will keep for up to 3 days out on the counter.
Notes
Coating : If you let the donuts cool too much before coating, you can brush each one with melted butter or oil and toss in the cinnamon sugar coating. They will need to set for at least 15 minutes before adding the filling.
Gluten free option : To make these donut hotels gluten free, swap the all purpose flour with equal parts gluten free 1:1 flour and add 1 tablespoon apple cider vinegar with the wet ingredients (you won’t taste it!).
Nutrition
Serving: 1donut | Calories: 184kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 58IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 1mg