on Sep 26, 2024 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?
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!
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!
