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!
Easy No-Yeast Yogurt Doughnuts
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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
My first foray into making churros (eggless or otherwise) and it turned out awesome. This was my first time trying churros, and I may not exactly know what they’re supposed to taste like, but these tasted awesome. And they were so easy to make. Will definitely be making these again.
Ash, I am so glad you tried them out. My family and I love them too 🙂 Have a Happy New Year!
Just made these and they turned out awesomeeee. I used a ziploc bag with the end cut out for a piping back but it went well! I did have 2 issues but they were me not the recipe.
1. I had trouble piping straight lines. The first few were fine but then I would try to pipe it but the glob of dough would follow the bag. Any advice on how to stop it from doing that?
2. This one was just on me, but I let the oil get too hot part-way through and the outside would burn before the inside cooked so I had to take it off the heat and let it cool down before continuing.
Hi Sevanna, a plain tip might help though. Also use a fork to cut the churros into the hot oil.
Hi, i made this recipe but dough was too hard to squeeze out of piping bag. Is there anything i could’ve done to fix this issue? (Eg adding water to dough)?
I ended up rolling them into long strips with hands. The texture was good, but would love to be able to try to fix the dough.
That was the reason why I reccomended using a cloth pastry bag. Don’t know if you used one. It’s easier to use with thicker doughs. If possible I wouldn’t change the recipe too much. Depending on the flour used you may consider adding 1 or 2 tablespoons of water more.