These fabulously crunchy & delicious Eggless Churros are one of the easiest desserts that can be made at home! You only need 4 simple ingredients. Dunk them in a rich hot chocolate – or dulce de leche – sauce for a decadent dessert to die for. The recipe includes a step-by-step video and lots of tips.
There are some foods that I can’t have just one, Churros are one of them! And I’m sure you will be just like me if you try this Easy Homemade Eggless Churros recipe.
What Are Churros?
Churros is a fried dough made with flour, water, and salt. The origin of churros is unclear; however, they have already acquired the fame of a typically Spanish dish throughout the world. They are served for breakfast, snack, or dessert.
You probably know the famous churros from Disney World and Disneyland, but my recipe is more like the traditional churros from Spain. Churros are also very popular in Mexico, but Mexican-style churros have eggs.
This recipe is so easy to make that it is kind of dangerous for your waistline. Fortunately and unfortunately, there is not such a thing as healthy Churros.
They’re made with just 4 pantry staples ingredients. The sought comes together in a flash, you don’t even mix a hand mixer. Fried to perfection and then rolled in a cinnamon-sugar mixture. I like to serve them with chocolate, dulce de leche, or caramel sauce.
There is something about Churros that says “comfort” to me. A batch of fresh Churros and a cup of hot cocoa taste like heaven on earth. They’re a treat… the best churro recipe, hands down!
Easy Homemade Churros Recipe Highlights
- Simple ingredients – only 4 pantry staple ingredients.
- No eggs or butter is needed.
- Come together in a flash!
- They’re crispy on the outside, and soft on the inside.
- Totally irresistible! I recommend making two batches because they’ll disappear fast.
Homemade Churros Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This recipe is eggless … So basically, you just will need 4 ingredients:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Water
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the churros.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Process Overview: How To Make Churros Step-By-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the dough: In a small saucepan over medium heat, combine water, salt, sugar, and oil. Bring the mixture to a rolling boil, then remove it from the heat. Stir in the flour, mixing with a wooden spoon until it forms a ball, and all the ingredients are well incorporated.
- Let the dough rest during the oil heat.
- Heat about 2 – 4 inches of oil in a heavy-bottomed pot or deep skillet over medium-high heat until the oil reaches 375 degrees f. You need enough oil to deep fry the churros. You can also use a deep fryer if you have one.
- Spoon dough into a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
- Fry churros: Squeeze a 5-6-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- Roll churros in sugar or cinnamon sugar.
- Serve and enjoy!
Tips To Make Homemade Churros
It’s very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Make sure to check out the recipe video.
When you are making this at home, be sure to use a heavy-duty piping bag, or it will split open, and the mixture will burst out.
I like to use scissors to cut the dough strips while squeezing them out of the piping bag.
When frying the churros, stand back to avoid any splatters. Also, ensure that all your utensils are dry to avoid any oil explosion.
Using a frying thermometer to keep the oil temperature under control is highly recommended.
Serving Ideas
Serve eggless churros with a rich hot chocolate sauce or dulce de leche sauce. This recipe is a fantastic dessert on any occasion, they are easy to eat and transport.
You can even divide churros into individual paper bags, dust them with sugar, or cinnamon sugar, and place them on a cute serving plate for your guests to help themselves.
My Favorite Chocolate Sauce for Churros
This is the best chocolate dipping sauce ever! And so easy to make.
Heat 1/ 2 cup (120 ml) of heavy cream; you can do this in a small saucepan over the stove or in a bowl in the microwave – do not let it boil; just heat it until it begins to simmer gently. Add 4 oz (120 g) of quality semi-sweet chocolate chips and let it sit for 1 -2 minutes, then stir to combine.
Pro Tip: If the chocolate sauce is a little too thick for your liking, you can add a bit more heavy cream to thin it out.
Storing, Freezing & Reheating Instructions
Store
Churros are best on the day they are made. However, if you have leftovers, you can store them in an airtight container for up to 2 days.
Freeze
Fried Churros: I do not recommend freezing cooked churros.
Uncooked Churros: You can freeze uncooked churros. To do so, simply pipe the churro dough into a single layer on a baking sheet lined with parchment paper. Make sure to space them, so they don’t touch each other. Then cover it with plastic wrap and place it in the freezer to flash freeze. When they’re hard frozen, transfer the uncooked churros to a Ziploc bag or freezer-friendly container and freezer for up to 2 months. To cook, simply fry them straight off the freezer. Do not thaw.
Reheat
The best way to reheat churros is to crisp them in a toaster oven or regular oven at 375° for about 5 minutes. This will bring back the crispness of the churros.
Frequently Asked Questions
I don’t recommend using this specific recipe for making Baked Churros. These need to be fried.
Churros are best on the day they are made. However, if you have leftovers, you can store them in an airtight container for up to 2 days.
The best way to reheat churros is to crisp them in a toaster oven or regular oven at 375º F (190º C) for about 5 minutes. This will bring back the crispness of the churros. If you don’t have a toaster oven, you can use your regular oven. I do NOT recommend using a microwave to reheat churros.
I do not recommend freezing cooked churros. However, you can freeze uncooked churros. To do so, simply pipe the churro dough into a single layer on a baking sheet lined with parchment paper. Make sure to space them, so they don’t touch each other. Then cover it with plastic wrap and place it in the freezer to flash freeze. When they’re hard frozen, transfer the uncooked churros to a Ziploc bag or freezer-friendly container and freezer for up to 2 months. To cook, simply fry them straight off the freezer. Do not thaw.
Technically you can, but in my opinion, the texture is not right. When making churros, I recommend deep frying them for the best results.
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Recipe Card 📖
Easy Homemade Eggless Churros
Ingredients
- 1 1/2 cup (360 ml) water
- 1/2 teaspoon salt
- 1 tablespoon sugar + more for dusting
- 1 teaspoon (5 ml) oil (I used light olive oil)
- 1 1/2 cup (210 g) all-purpose flour
- Vegetable, canola or corn oil for frying (enough to deep fry the churros)
Chocolate sauce:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped (or 3/4 cup morsels)
Instructions
- In a small saucepan over medium heat, whisk together the water, salt, sugar, and oil. Bring the mixture to a boil, then remove it from the heat.
- Stir in the flour and mix with a wooden spoon until it forms a ball and all the ingredients are well incorporated. NOTE: It's very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Make sure to check out the video above.
- Let the dough rest while the oil heat.
- Heat about 2 – 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375º F (190º C). You need enough oil to deep fry the churros. IMPORTANT: When frying the churros, stand back to avoid any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion. Using a frying thermometer to keep the oil temperature under control is highly recommended.
- Transfer the dough to a cloth pastry bag or heavy-duty plastic piping bag fitted with a large star tip.
- When the oil is heated. Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- Roll fried churros in sugar or cinnamon sugar, if you prefer. Serve plain or with chocolate, Dulce the Leche, or caramel sauce.
Chocolate Sauce:
- Heat the heavy cream, you can do this in a small saucepan or in the microwave – do not let it boil; just heat it until it begins to simmer gently. Remove for heat.
- Add the semi-sweet chocolate chips and let them sit for 2 -3 minutes, then stir until smooth. NOTE: If the chocolate sauce is a little too thick for your liking, you can add a bit more heavy cream to thin it out.
Video
- Fried Churros. I do not recommend freezing cooked churros.
- Uncooked Churros. You can freeze uncooked churros. To do so, simply pipe the churro dough into a single layer on a baking sheet lined with parchment paper. Make sure to space them, so they don’t touch each other. Then cover it with plastic wrap and place it in the freezer to flash freeze. When they’re hard frozen, transfer the uncooked churros to a Ziploc bag or freezer-friendly container and freezer for up to 2 months. To cook, simply fry them straight off the freezer. Do not thaw.
- It’s very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Make sure to check out the recipe video.
- When you are making this at home, be sure to use a heavy-duty piping bag, or it will split open, and the mixture will burst out.
- I like to use scissors to cut the dough strips while squeezing them out of the piping bag.
- When frying the churros, stand back to avoid any splatters. Also, ensure that all your utensils are dry to avoid any oil explosion.
- Using a frying thermometer to keep the oil temperature under control is highly recommended.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published on October 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
