These Homemade Eggless Churros are an amazing and delightful treat, consisting of strips of fried dough that are coated into a sugar and cinnamon mixture and served dipped in chocolate sauce or dulce de leche. Oh my… who could resist such a treat?
Churros are very popular in Spanish and Portuguese cuisine either for breakfast or as a snack throughout the day but have also become very popular worldwide and can be found on street stands in many places of the world.
Street churros can never compare though with homemade churros that can be served immediately as they are prepared, being able to enjoy their amazing texture right away. Churros are really crispy on the outside while tender and airy inside, with a great flavor due to the sugar cinnamon coating. They are simply addictive and hardly can stop from eating just a few. I highly recommend making two batches as they are devoured in a matter of seconds.
The recipe is very easy to prepare, uses ingredients you basically have in the house. The main ingredients for the dough are water, flour and some oil, and the dough comes very easily together. Churros are then piped into long or short strips into the hot oil and then coated with sugar and cinnamon mixture. There is no way not to fall in love with them. Hope you will give these Homemade Eggless Churros a try, and enjoy!
Homemade Eggless Churros
- 1 cup (240ml) water
- 2 tbsp (28ml) olive oil or vegetable oil
- 1 tbsp (15g) sugar
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 tsp (1g) baking powder
- 2 ½ cups (600ml) vegetable or canola oil , for frying
Sugar Cinnamon Coating
- 1/2 cup (100g) granulated sugar
- 1 ½ tsp (4g) ground cinnamon
Chocolate Dipping Sauce
- 3.5 oz (100g) semisweet chocolate chips/chunks
- 1/2 cup (120g) whipping cream
- In a medium bowl whisk sugar and cinnamon together and set aside until ready to use.
- Prepare the doughIn a medium saucepan add water, olive oil, sugar and salt. Place over medium-low heat and bring to a boil.
- Remove from heat and stir in vanilla extract. Add flour and baking powder and stir until well combined and smooth.
- Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip ( I used 6B).
- In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F (180°C).
- Pipe about 4-5 inch (10-13cm) strips of dough into the hot oil.
- Fry until golden brown and crisp, for about 4-5 minutes. Flip if necessary and separate churros in case they tend to stick one to another. Don’t pipe too many churros at once, work in batches of 4 or 5.
- Transfer to paper towels to drain.
- Repeat with the remaining dough.
- Roll the churros in the sugar cinnamon mixture and place on a serving platter.
- Prepare the chocolate dipping saucePlace chocolate and cream into a heatproof bowl and melt over bain-marie. Transfer to a serving dish.
- Serve churros with chocolate dipping sauce and enjoy!