Eggless Churros (4 Ingredients)
Eggless Churros (4 Ingredients)
Ingredients
For the Churro Dough
- 270 g water
- 40 g salted butter
- 12 g sugar
- 140 g all-purpose flour, loosely filled
For Coating (optional)
- 100 g caster sugar
- 1 teaspoon cinnamon powder
For Frying and Serving
- as needed vegetable oil, for frying
- as needed melted chocolate, for serving
Instructions
- 1
In a saucepan, combine the water, salted butter, and sugar. Bring the mixture to a boil over medium heat.
⏱️ 5 min
- 2
Once the mixture boils, remove the saucepan from the heat. Immediately add the all-purpose flour. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away cleanly from the sides of the pan.
⏱️ 3 min
- 3
Let the dough cool for 3 to 4 minutes until it is warm but not hot to touch. This passive cooling time prevents the dough from being too hot to handle and helps it firm up slightly.
⏱️ 4 min
- 4
Transfer the slightly cooled dough to a piping bag fitted with a star nozzle. Pipe churros directly onto a silicone mat or a sheet of parchment paper, creating your desired length and shape. This step can be done in batches if you have a smaller piping bag.
⏱️ 5 min
- 5
Heat a sufficient amount of vegetable oil in a deep pot or fryer to 170–175°C (338-347°F). Carefully drop or pipe the churros into the hot oil, making sure not to overcrowd the pot. Fry them until they are golden brown and crisp on all sides, turning as needed.
⏱️ 10 min•🌡️ 175
- 6
While the churros are still warm and immediately after frying, toss them in a mixture of caster sugar and cinnamon powder until evenly coated.
⏱️ 2 min - 7
Serve the churros hot, optionally with melted chocolate or a cup of hot chocolate for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Churros (4 Ingredients)
For the Churro Dough
- 270 g water
- 40 g salted butter
- 12 g sugar
- 140 g all-purpose flour, loosely filled
For Coating (optional)
- 100 g caster sugar
- 1 teaspoon cinnamon powder
For Frying and Serving
- as needed vegetable oil, for frying
- as needed melted chocolate, for serving
Instructions
- 1
In a saucepan, combine the water, salted butter, and sugar. Bring the mixture to a boil over medium heat.
⏱️ 5 min - 2
Once the mixture boils, remove the saucepan from the heat. Immediately add the all-purpose flour. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away cleanly from the sides of the pan.
⏱️ 3 min - 3
Let the dough cool for 3 to 4 minutes until it is warm but not hot to touch. This passive cooling time prevents the dough from being too hot to handle and helps it firm up slightly.
⏱️ 4 min - 4
Transfer the slightly cooled dough to a piping bag fitted with a star nozzle. Pipe churros directly onto a silicone mat or a sheet of parchment paper, creating your desired length and shape. This step can be done in batches if you have a smaller piping bag.
⏱️ 5 min - 5
Heat a sufficient amount of vegetable oil in a deep pot or fryer to 170–175°C (338-347°F). Carefully drop or pipe the churros into the hot oil, making sure not to overcrowd the pot. Fry them until they are golden brown and crisp on all sides, turning as needed.
⏱️ 10 min•🌡️ 175 - 6
While the churros are still warm and immediately after frying, toss them in a mixture of caster sugar and cinnamon powder until evenly coated.
⏱️ 2 min - 7
Serve the churros hot, optionally with melted chocolate or a cup of hot chocolate for dipping.
⏱️ 1 min