Making fresh churros at home is much easier than most people think. You do not need any special skills to get that crispy outside and soft center.
In this recipe, I will show you how to make classic eggless spanish cinnamon churros from scratch.
Traditional dough often uses eggs, but this eggless version turns out just as light and crispy. It is a great option if you have an egg allergy or simply choose not to eat eggs.
Once they are fried, you roll them in cinnamon sugar while they are still warm.
I also included a quick warm chocolate sauce for dipping, which completes the whole treat.
Why You’ll Love It
Crisp and Tender – Each churro has a crisp, golden outside with a soft, tender center.
Rich Cinnamon Flavor – Butter, vanilla, and cinnamon create a warm, fragrant flavor in every bite.
Perfect Chocolate Pairing – The smooth cinnamon chocolate sauce adds rich sweetness without overpowering the churros.
Freshly Coated – Rolling the churros in cinnamon sugar while warm helps the coating cling beautifully.
Ingredient List
For the Churro Dough
- 1 cup Water
- 4 tbsp Unsalted Butter
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 cup All-Purpose Flour
- 1 tsp Pure Vanilla Extract
- 3 cups Vegetable Oil
For the Coating
- 1/2 cup Granulated Sugar
- 1 1/2 tsp Ground Cinnamon
For the Chocolate Dipping Sauce
- 1/2 cup Semi-Sweet Dark Chocolate
- 1/2 cup Heavy Cream
- 1/4 tsp Ground Cinnamon
Directions
Step 1
Mix granulated sugar and ground cinnamon in a shallow bowl or pie dish for the coating and set aside.
Step 2
Heat heavy cream in a small saucepan until simmering, pour over chopped semi-sweet dark chocolate and ground cinnamon in a heatproof bowl, let sit for 1 minute, and whisk until a smooth dipping sauce forms.
Step 3
Combine water, unsalted butter, granulated sugar, and salt in a medium saucepan and bring to a rolling boil over medium-high heat.
Step 4
Reduce heat to low, add all-purpose flour all at once, and stir vigorously with a wooden spoon for about 1 minute until a smooth ball of dough forms that pulls cleanly away from the pan.
Step 5
Remove the saucepan from heat, stir in vanilla extract, and let the dough cool for 5 minutes before transferring it to a heavy-duty piping bag fitted with a closed star tip.
Step 6
Heat vegetable oil in a deep skillet or Dutch oven to 360°F (180°C).
Step 7
Pipe 4-inch to 5-inch strips of dough directly over the hot oil, carefully cutting the ends with kitchen shears. Fry 3 to 4 churros at a time for 3 to 4 minutes, turning occasionally until crisp and deeply golden.
Step 8
Transfer the fried churros to a paper-towel-lined plate for 30 seconds, immediately roll them in the cinnamon-sugar mixture until coated, and serve hot with the chocolate dipping sauce.
Tips
Cook The Dough Until It Pulls Away
After adding the flour, stir firmly over low heat until the dough forms one smooth ball and leaves a thin film on the bottom and sides of the pan.
This step removes extra moisture and helps the churros hold their ridges while frying. If the dough still looks sticky or loose, keep stirring for another 30 seconds.
Cool The Dough Before Piping
Let the dough cool for about 5 minutes before adding it to the piping bag. It should feel warm but not too hot to handle.
Very hot dough can soften the piping bag and make the mixture harder to control. If the dough becomes too cool and firm, knead it gently in the bag for a few seconds before piping.
Use A Strong Star Tip
Fill the piping bag only halfway so you can twist the top tightly and apply steady pressure. A closed star tip gives the churros deeper ridges, which helps them become crisp while the centers stay tender.
For more even frying, pipe strips that are close to the same length and thickness. Snip each strip cleanly with kitchen shears so the ends do not become thin or uneven.
Try These Next
- Eggless Churro Pancakes
- Eggless Glazed Apple Fritters
- Eggless Gooey Cinnamon Rolls
- Eggless Snickerdoodle Cookies
- Eggless Tres Leches Cake
Questions You Might Have
Why does the dough need to cool before piping?
Let the dough cool for about 5 minutes so it is easier to handle and does not soften the piping bag. It should still be warm and flexible, but not so hot that it feels difficult to pipe.
Eggless Spanish Cinnamon Churros
Ingredients
Equipment
Method
- Mix granulated sugar and ground cinnamon in a shallow bowl or pie dish for the coating and set aside.
- Heat heavy cream in a small saucepan until simmering, pour over chopped semi-sweet dark chocolate and ground cinnamon in a heatproof bowl, let sit for 1 minute, and whisk until a smooth dipping sauce forms.
- Combine water, unsalted butter, granulated sugar, and salt in a medium saucepan and bring to a rolling boil over medium-high heat.
- Reduce heat to low, add all-purpose flour all at once, and stir vigorously with a wooden spoon for about 1 minute until a smooth ball of dough forms that pulls cleanly away from the pan.
- Remove the saucepan from heat, stir in vanilla extract, and let the dough cool for 5 minutes before transferring it to a heavy-duty piping bag fitted with a closed star tip.
- Heat vegetable oil in a deep skillet or Dutch oven to 360°F (180°C).
- Pipe 4-inch to 5-inch strips of dough directly over the hot oil, carefully cutting the ends with kitchen shears. Fry 3 to 4 churros at a time for 3 to 4 minutes, turning occasionally until crisp and deeply golden.
- Transfer the fried churros to a paper-towel-lined plate for 30 seconds, immediately roll them in the cinnamon-sugar mixture until coated, and serve hot with the chocolate dipping sauce.