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 – or dulce de leche – sauce for a decadent dessert to die for.
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 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 “comfort” 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 … 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, 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 – 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 don’t 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 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.
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 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.
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 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 – 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 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.
MORE EGGLESS DESSERT RECIPES YOU’LL LOVE
- Eggless Vanilla Cake Recipe
- Eggless Sugar Cookies
- Best Eggless Cheesecake [Video]
- Eggless Vanilla Cupcakes
- Eggless Chocolate Cupcakes
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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. 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 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 – do not let it boil, just heat 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
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Originally posted in October 2015, post content was edited to add more helpful information, no change to the recipe in October 2021.
