These fabulously crunchy & delicious Eggless Churros are one of the easiest desserts that can be made at home! Dunk them in a rich hot chocolate ā or dulce de leche ā sauce for a decadent dessert to die for.
There are some foods that I canāt have just one, Churros are one of them! And Iām sure you will be just like me if you try this Easy Homemade Eggless Churros recipe.
WHAT ARE CRURROS?
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 Spanish churros.
This recipe is so easy to make that 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 ācomfortā to me. A batch of fresh Churros and a cup of hot cocoa taste like heaven on earth. They’re a treat… best churro recipe, hands down!
HOMEMADE CHURROS INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This recipe is eggless ā¦ So basically, you just will need 4 ingredients:
- All-purpose flour
- Water
- Vegetable oil
- Sugar
- Salt
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 olive oil. Bring the mixture to a rolling boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball and all the ingredients are well incorporated.
- Let the dough rest while the oil heat.
- Heat about 2 ā 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375 degrees f. You need enough oil to deep fry the churros.
- 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!
HOMEMADE CHURROS FREQUENTLY ASKED QUESTIONS
CAN YOU BAKE THESE CHURROS?
I donāt recommend using this specific recipe for making Baked Churros. These need to be fried.
HOW DO I STORE CHURROS?
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.
HOW DO I REHEAT CHURROS?
The best way to reheat churros is to crisp them in a toaster oven or regular oven at 375Āŗ F (190Āŗ 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.
CAN YOU FREEZE CHURROS?
I do not recommend freezing cooked churros. However, you can freeze uncooked churros. To do so, simply pipe the churro dough in 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 theyāre 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.
TIPS TO MAKE HOMEMADE CHURROS
- Itās 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 make 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 dought strips while squeezing them out of the piping bag.
- 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.
HOW TO SERVE HOMEMADE CHURROS
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.
CHOCOLATE SAUCE FOR HOMEMADE 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 ā do not let it boil, just heat it until it begins to gently simmer. Add 4 oz (120 gr) of quality semi-sweet chocolate chips and let it sit for 1 -2 minutes then stir to combine.
STORING, FREEZING & REHEATIGN 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 in 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 theyāre 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 375Ā° for about 5 minutes. This will bring back the crispness of the churros.
MORE EGGLESS DESSERT RECIPES YOU’LL LOVE
- Eggless Vanilla Cake Recipe
- Eggless Sugar Cookies
- Best Eggless Cheesecake [Video]
- Eggless Vanilla Cupcakes
- Eggless Chocolate Cupcakes
Love what you see? Subscribe to Mommyās Home Cooking so youāll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!
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) olive oil
- 1 1/2 cup (210 gr) 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 olive 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.Ā NOTE: It's very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosionsĀ when frying. Make sure to check out the video above.Ā
- Let the dough rest while the oil heat.Ā
- Heat about 2 – 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375Āŗ F (190Āŗ C). You needĀ enough oil to deep fry the churros. IMPORTANT: When frying the churros stand back to avoid anyĀ 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.Ā
- Transfer the dough to a cloth pastry bag or heavy-duty plastic piping bag fitted with aĀ 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 with chocolate sauce, Dulce the Leche or caramel.
CHOCOLATE SAUCE:
- Heat the heavy cream, you can do this in a small saucepan or in the microwave ā do not let it boil, just heatĀ it until it begins to gently simmer. Remove for heat.
- Add the semi-sweet chocolate chips and let them sit for 2 -3 minutes, then stir until smooth.
Video
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
Love what you see? Subscribe to Mommyās Home Cooking so youāll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!
Originally posted in October 2015, post content was edited to add more helpful information, no change to the recipe in October 2021.
Hi! Thank you for this recipe! I was just wondering if I could air fry these and if you know for how long? Thanks!
Hello Abby! I havenāt tested it personally, but you can certainly give it a try (texture will be different). I would recommend forming the churros and then freeze them before air-frying them. Let me know how it turns out for you!
I decided to try a new Churro recipe for once and I was not disappointed. The batter was normal compared to other recipes, but when I fried it, Oh my gosh, it was soooo perfect.
I was low on vegetable oil so I added some olive oil. It still wasn’t enough to deep fry it as the dough was 1/4 of the way out the oil, but it still cane our awesome. The outside was super crunchy and the inside was soft and light.
I originally doubled the recipe, but it was too good so I had to make a third serving. I served it with cinnamon sugar and that finished it off, though the plain Churro also tasted amazing. Not too sweet, not too bland.
Hello May!! We LOVE this churro recipe and make it all the time. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Great recipe! I have a small churro stand business and am always looking to make a better churro. I added a couple of ingredients just to experiment and they turned out AWESOME! I added vanilla, a little more oil, corn starch, and lemon juice. These were just about perfect and what I remember tasting from churro vendors on the streets of L.A. I will be using this recipe in my churro stand from now on!
Hello Clayton! I am so glad you liked my recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Which oil to use for frying? Please suggest!
Hello Krupa! A light tasting oil, such vegetable or canola will work fine. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Really tasty, super quick, easy to follow. I tried substituting with rice flour and there was a lot of water trapped inside which caused a lot of big explosions and a very oily kitchen. Absolutely a fault on my behalf. I just wanted to warn gluten free eaters to take care.
Hello! Unfortunately, I haven’t tested this recipe with gluten-free flour. Thanks for your interest in my recipe.
I don’t know what I did wrong but mine tastes absolutely horrible and disgusting and smelled bad too ?
Hello Kimberly! Is it possible that you cooked the dough too much and burnt it? I’m sorry but I cannot think of any other possible reason why the dough smelled bad. Thanks for trying my recipe though.
Looking at make ahead questions. Could you pipe them out on parchment. Refrigerate overbite. Bring to room temp and then fry ? Making fir Christmas morning
Should have done spell check
The dough should be cooled before piping.?
Hello Rinika! It does not need to be totally cold but 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. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Barbara! Yes, you cam totally do that. Tnanks for your interest in my recipe. Happy Holidays!
my daughter made these for my birthday today, they were delicious and easy to make we will be using this recipe in the future thank you for the churros and for your video.we enjoy watching you.we even told a joke about the donut and The churro so.
Thank you so much for trying my recipe, and Iām SO GLAD you enjoyed it!!
I just want to point out that I am an executive pastry chef and I read all the comments including the bad ones that stated that they had an oil explosion. Iām deeply sorry for that but if you follow the recipe and use clean utensils with no water then youāll have no problems
When making the batter you want to cook the flour out with the boiling water and itās equal parts water and flour. So theirs no way that water isnāt cooked out. Youāre basically making a pate au choux without adding the eggs instead of butter and milk your using water, sugar, salt, oil. Itās going to be a hot batter so you want to use 2 pastry bags when piping it out and I recommend pipping them out ahead of time and picking them up and then dropping them in the fryer because the batter is so hot trying to pipe it out with your hands can you burn your hands. But if you can handle the heat then I pipe away.
I just want to say thank you for this recipe because itās probably the best that Iāve seen so far on the Internet. I even tried Gordon Ramsayās recipe and it doesnāt even come close. Itās crispy and itās chewy and if you paid them then theyāre just perfect
Hello Thomas! Iām happy you enjoyed it. Thank you for taking the time to come back and leaving your feedback, it’s really appreciated.
Hello,
Just a quick question; I’m looking to make these tonight however I am also making a main course. Is it okay to make the dough ready and keep it in the fridge until I am ready to cook them? Would only be in the fridge for a few hours :)?
Hello Karina! Thanks for your interest in my recipe. Yes, you can refrigerate the dough for a few hours just make sure to bring it to room temperature before frying. Also, before frying knead the dough a little make sure that all the moist (water) is well incorporated to avoid oil explosions.
I believe the explosions are happening because there is air trapped in your dough. I have a churro press and when I use it I, I have no trouble with oil explosions. We were curious though why a churro press might be necessary, so we tried rolling the dough by hand, and got the explosions everyone else did. Since it was the same batch of dough, I believe it was air trapped in the dough because the press compacts the batter and prevents these air bubbles from forming. Hope this helps someone!
Thanks for your feedback, Jen!
This is my fifth time that Iāve made this recipe and it worked every time. I guess people who had oil exploration is because they didnāt mix the bough enough. Could you please share a dulce de leche dipping sauce? Thanks so much for all the work you put in this wonderful food blog.
Hello Melody! Iām so happy you like this recipe. Thank you for taking the time to come back and let me know!?
I canāt believe I didnāt bother to read all the other reviews on this page???this makes me so sad I could have prevented my self from being burnt all over my face and body and not to mentioned my damaged kitchen. I also had this gut feeling when I read this recipe, just mixing the flour and water would not be enough to evaporate the water, when I make tulumbas which are similar to churros, that recipe states to mix the dough over heat so it can evaporate the water from the dough. I have never seen explosions like this before. What an entertaining night for my guest to Wittness. Though they were nice but not worth the pain and mess.
I made some for my class and they worked out great! They were crispy and delicous. Too bad I canāt serve them hot and fresh.
Hello Caroline! I am sure your class will love them. Thank you for taking the time to come back and let me know!?
These churros exploded in my face arm neck. Not to mention the desater it left in my kitchen. after further research if you do not have the right utensils for the star for your piping bag the churros will explode. Maybe that should be in your recipie
Hello Alyssa! I am sorry this recipe didnāt work for you but I mention that you need a large star tip on the recipe. Plus, all the tips so that the churros do not explode. Thanks for trying my recipe though.
These churros were absolutely delicious! But I found it very hard to pipe the batter out of the piping bag to get a nice shape. Any tips?
Hello Ana! I am so glad you enjoyed this recipe. Yes, I have a tip. Since the dough is thick enough I usually pipe the churros while the oil is heating and place them on a baking sheet. This way I do not have the pressure to do it on hot oil. I also use 2 piping bags. Hope this help. ?
this is so yummy
Thank you, Sorfina! Iām glad you enjoyed it ?
So I made these a few weeks ago, and like a few other individuals, I had several explosions! Actually, every single churro placed into the oil, exploded! I had grease splash into my eyes, hands and face! Unfortunately, my mom was burned as well. I was at her house making this recipe, for the holidays, and she came to try and help. I was screaming, and could not find my way to the sink, to attempt to get some cool water for my eyes and face.
After speaking with my moms husband, who has a PhD in Chemistry. The churro is actually a “bomb”. You have the moisture on the inside, because the recipe is mainly water and flour. And when the “shell” forms on the outside, it is literally a bomb! Hence the explosion some of us have experienced.
I believe it was never any ones “wet” utensils, as stated above, but the actual churro itself.
I have since down research on other recipes, and read the reviews. It seems the explosions some of us have experienced, is actually common.
I will say, the batter itself was good, and I thank you, Oriana, for it! But I am actually afraid to try and fry them again! I put the remaining batter in the freezer! š
Hello Chavonne! I am sorry that this happened to you. I have made this recipe so many times and never had this problem myself, but a few readers had reported having oil issues too. If I may… what kind of pan did you use? Also, did you use a frying thermometer to keep the oil at the right temperature? I reached out to my churro guru (yes, I have churro guru) and he told me that kneading the dough a little before placing it at the churro maker, or pastry bag, helps to reduce the risk of oil splatter. I will add this tip to the recipe card. Thanks so much for coming back and leaving your feedback.
I loved this recipe and wrote about it on my blog! It was super easy to follow and better yet, it tasted absolutely phenomenal! Thank you for this recipe! I cannot wait to try more!
Hi I would like to know if you can freeze the churros after they are cooked… thank you!
Hello Karina! Yes, you can freeze the churros. To freeze cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month. To reheat: unwrap the churros and thaw at room temperature.Then reheat for about 5-8 minutes in a 350Ā°F oven.
How do you store the churros and how long do they last? How long do the last in the freezer aswell?
Hello Caitlin! You can store the churros in a Ziploc bag or container up to 2 days, but be aware that they will soften and lose the crunchiness. To reheat you can use the toaster or a mini oven. I don’t recommend microwave. To freeze cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month. To reheat: unwrap the churros and thaw at room temperature.Then reheat for about 5-8 minutes in a 350Ā°F oven.
Tried recipe tonight, thought mix quite thick but persevered and cooked off 3 which were delicious!
Put the next 3 in the oil and went to turn them when one loudly popped and exploded boiling oil everywhere including my hand holding the utensil to turn š Iāve severely burned and blistered my hand which have been at hospital for š is this because the mix was too thick or oil too hot? A second one exploded when I was at sink running hand in cold water š think Iāll just buy mine in future… just donāt want anyone making same mistakes I have. Amazing recipe though!
Hello Karen, I am very sorry this happened to you! This has never happened to me. It definitely sounds like you had some water on something you put in the oil. Did you add more water to the dought after the first batch? Maybe the utensil you use to turn the churro was a little wet? After reading about oil explosion I found this:” When water droplets get in the oil, they sink since oil is lighter than water. Then the water droplets turn to steam because the boiling point of water is much below the boiling point of oil. At this point, the steam rapidly rises out of the oil and escapes with a noise and a splashing of oil.” I hope you recover soon. Thanks!
My son and I were making this recipe to take for a Spanish project. The exact thing happened to us. The churros were frying and I was just about to remove them from the oil when an explosion happened and oil was blown all over me, the floor, the cabinets, and counter top. I went to get her oil off my face and out of my eye, and as I was going back into the kitchen two more explosions occurred sending grease all the way up to the ceiling! There was no water in the oil or on my utensil! Iām not sure what happened to cause the explosions, but please be careful if you choose to fry these churros!!
Just to add as a side note because it stumped me the first time, it is imperative to add the flour immediately after the water is boiled. This is so that the flour will thicken and the said ball can be created after stirring all the ingredients together.
The first time I did it, I let the water rest to room temperature and when it didn’t stir into a ball I added more flour, naturally that turned out horribly.
If done as mentioned above, the dough will not be thick and hard to push through. Thank you once again for the wonderful and easy recipe. This taste so much more authentic than the recipe’s with egg.
Thanks for your feedback, Sean! Yes, definitely you need to add the flour right after the water is boiled. I am happy you like my recipe. Thanks for coming back to leave your feedback.
Our mixture was very thin. Did I not dry out the dough enough before adding the eggs?
Hello Cynthia, This recipe does not have eggs.
when is ur latest recipe?
Hi Carmen! You can find all my recipes here: http://mommyshomecooking.com/category/recipes/
these worked better for my friends & i than a food network recipe! they turned out amazing! thank you!
Thank you, Maryann!! I glad you enjoy it. ????
Hello and thanks for the recipe! Just a quick question: why do I need to boil the water, wouldn’t the flour stick together in hot water rather than doing cold?
It’s really nice. The mixture is quite thick. I end up pushing it though the nozzle using my fingers. Haha. Works though. I’m thinking to freeze half the Churros (piped but not cooked) so I can fry them whenever I have craving. Is it possible?
Hello Cleo! If the mixture is too thick you can add an teaspoon, or so, of water. Yes, you can definitely freeze the churros.I have done it and works great. Thanks so much for stopping by. ????
Hi Oriana,
What brand of the all purpose flour is best for the recipe,any recommendations? Thanks a lot.
Hello Susan, any all purpose flour will work fine. Please let me know how you like the churros. Thanks, and have a great day =)
Hi there, when you say bring to boil do you mean as soon as it starts to bubble or does have to properly boiled with many bubbles?
Thanks
Hello Ayesha! As soon it starts to bubble remove it from the heat and stir in the flour. Please let me know if you have any question. Thanks for stopping by =)
How thick is this dough supposed to be? Mine was so think that I broke 2 thick pastry bags *trying* to pipe them. I ended up having to roll the dough out into a long tube shape and just cut little bite size pieces to make churro bites. They tasted unbelievably delicious! But next time I’d love to be able to pipe actual churros haha. If the dough isn’t supposed to be that thick, what do you think I did wrong? I triple checked all my measurements and I measured everything correctly :/
Hello Courtney!! The dough is thick but totally pipeable. Feel free to add a little more water to the mixture if needed. Hope this help! Please let me know how they turn out next time.
what if i want to use something else rather than olive oil. what all can i use
Hello Rabia! You can use vegetable oil.
Thank you for this! I am wondering, can I refrigerate these and serve them later? Or do I need to serve them immediately?
I’m sorry, but where do you put in the baking powder? With the flour?
Hello Aidan, Thank you for your comment and for letting me know about the omission in the recipe’s instructions! Yes, the baking powder has to be added with the flour. The recipe is been updated.
Que delicia, me encantan los churros, ahora teniendo la receta los hare muy seguido! Gracias por compartir la receta. Saludos!
Ā”Ā”Esta receta te va a encantar Mayito!! Muchas gracias por visitarme. Un abrazo.
Ā”ok ahora sĆ© que deben ser buenos ya que su aprobaciĆ³n mexicana
Love churros! These look so delicious! I’ve been looking for a traditional Spanish churro recipe, I’m excited to try these soon! Pinned! š
This is a great recipe! I’m sure you going to love it. Thanks for stopping by āŗļø
I tried this out yesterday and it was amazing and soo easy.
Hello Raven! Iām delighted to hear you enjoyed it so much. Thank you for taking the time to come back and let me know!
What a beautiful recipe now I want churros, that sauce looks decadent too =) #client
Thanks Adriana!