Perfectly crunchy with a cloudy soft interior – these Eggless Churros are love at first bite 🫶 Plus they’re insanely quick and easy to make. With all the tips and tricks I have included in here, I promise you’ll be a pro at making churros in no time!
I’d always imagined myself making a hot plate of crispy churros and enjoying it on a rainy day with the fam. After feeling intimidated for a long time there, I am so glad I finally gave these eggless churros a try, because these are absolutely BOMB!
Traditional churros recipes contain eggs, but this is an eggless recipe that is every bit as delicious! Dunked in some gooey, creamy chocolate sauce, the result is a heavenly dessert that no one can say no to. Plus, you can have a plate of these hot and crispy churros on the table in under 30 minutes! Excited?
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Eggless Churros Ingredients Overview
Even though it may not seem like it, this eggless churros recipe doesn’t call for any complicated or fancy ingredients. Plus if you bake once in a while, you might already find a lot of these ingredients in your pantry.
We start by kneading a thick dough using all purpose flour, water, unsalted butter, sugar, salt, and vanilla essence. This dough is then shaped and fried in a neutral-flavored oil such as peanut, canola, or sunflower.
Once fried, we coat the churros in a mixture of castor sugar and cinnamon powder while it’s still hot. These homemade eggless churros are served with a chocolate sauce dip as a delicious dessert or snack!
Richa’s Top Tips
- Use a double bag. Always use a double piping bag to shape the churros. You may need to apply some pressure to get the dough out evenly, and the chances of a single bag bursting open are quite high.
- Fry in medium hot oil. This delivers the best texture and color. Too hot, and the churros will only cook on the outside and if it’s not enough, the churros may come out chewy.
- Coat the churros in the sugar and cinnamon mixture while they’re still hot/warm to help the mixture stick to the churros.
- Follow measurements and instructions accurately. When it comes to baking, It’s important to follow the measurements and instructions as accurately as possible for the best flavor and texture.
- Make sure the dough is slightly warm before piping. This will make it easier to handle.
- I prefer adding my churros directly from the piping bag into the oil. But you can also pipe the entire batch onto a parchment paper first and then fry. The problem with this method though is that the churros might become flat on the side they are laid down. Doesn’t affect the taste though, just appearance.
- Keep the length of the churros to about 6 inches. The longer the churro, the harder it is to flip when frying.
- Do not overcrowd the pan. Depending on the size of your frying pan, avoid frying more than 3-4 churros at once. An overcrowded pan can prevent the churros from turning crispy.
- You can make the cinnamon sugar mix days in advance and keep it in the refrigerator. It tastes delicious over pancakes, waffles or this Nutella Banana Sandwich!
Frequently Asked Questions
There are multiple ways you can make churros without a piping bag. The first being a ziplock bag. Fill the ziplock bag with the churros dough, snip off one corner, and add the nozzle. You could also use old plastic milk packets or a thick muslin cloth works too!
Churros taste the best when they’re eaten freshly made, and become soft after about 20 minutes. But don’t worry if you have leftovers as churros taste delicious even when cold. Simply pop it in the microwave for a few minutes to reheat and crisp up.
These churros are a whole love language, and I often make them when I want to make my loved ones feel special. I really hope you make this easy churros recipe, because this is a dessert everyone needs to try at least once!
Do leave me a comment below if you try these and don’t forget to send photos over on my IG @my_foodstory!
Eggless churros
Ingredients
For Churros
- 1 cup water
- 3 tablespoons unsalted butter 30 grams
- 1 tablespoon sugar
- A pinch of salt
- ½ teaspoon vanilla essence
- 1 cup maida all purpose flour
- Oil for deep frying
For Cinnamon Sugar Coating
- ¼ cup castor sugar
- ½ teaspoon cinnamon powder
Instructions
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Combine castor sugar & cinnamon powder in a shallow bowl & mix well to make the cinnamon sugar coating & set aside.¼ cup castor sugar, ½ teaspoon cinnamon powder
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Take 2 large piping bags & insert star nozzle & cut an end so that the nozzle pops out.
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Use a large tall glass & insert the piping bag into it, open the piping bag & fold it over the rim of the glass.
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Heat a pot, add water, butter, salt, sugar & vanilla essence, stir well & boil it on high.1 cup water, 3 tablespoons unsalted butter, 1 tablespoon sugar, ½ teaspoon vanilla essence, A pinch of salt
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As soon as the water boils, switch off the heat, add maida, stir well using a spatula & form a dough. The dough will be thick & gummy.1 cup maida
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Let the dough rest for 1-2 minutes or until it gets warm to touch.
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Transfer the dough to the piping bag & push the dough down, seal the open end of the piping bag by twisting it.
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Take a deep pan or kadai with one and a half inches of oil for frying. Once the oil is medium hot, start piping 3-4 inches long churros into the oil & cut the ends using a knife. See note 2Oil for deep frying
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Fry the churros for 2-3 minutes on medium heat rolling occasionally. When they turn crisp & golden, transfer them onto a sieve so that all excess oil drips off.
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The oil should be medium hot which ensures even frying of churros. Fry only 5-6 churros in a batch to avoid overcrowding the pan.
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While the churros are still hot, roll them in cinnamon sugar & serve.
Notes
- Instead of directly piping churros into oil, you may also pipe churros onto parchment paper & then fry them in oil.
- Churros must be fried only on medium heat for best results.
- Churros must be rolled in the coating while they are still hot or the cinnamon sugar will not coat the churros.
Nutrition
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