Eggless Churros
Crispy on the outside, tender within, and rolled in warm cinnamon sugar — these churros are the kind of treat that disappears from the plate before it even hits the table. Many classic churro recipes lean on eggs to bind the dough, but this version skips them entirely without sacrificing a single thing. The magic is in the technique: boiling water and butter together, then stirring in flour off the heat to create a smooth, cohesive dough that pipes and fries beautifully on its own. A splash of vanilla rounds out the flavor, and the cinnamon sugar coating adds that signature crunch you'd find at a street cart or fairground. The accompanying dark chocolate dipping sauce — just cream, sugar, and finely chopped chocolate — comes together in minutes and takes the whole experience over the top. Serve all four portions straight from the rack while they're still hot, because these are absolutely at their best the moment they're made.
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Learn more →Ingredients
4 servings
For the dough
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- ½ tsp fine salt
- 1 cup all-purpose flour
- 1 tsp vanilla extract
For frying
- 4 cups vegetable oil, for frying
For the cinnamon sugar
- ½ cup granulated sugar
- 1 tsp ground cinnamon
For the chocolate sauce
- 3 oz dark chocolate, finely chopped
- ½ cup heavy cream
- 1 tbsp granulated sugar
Instructions
- 1
Combine the water, butter, 1 tbsp sugar, and salt in a medium saucepan over medium-high heat and bring to a full boil, stirring once or twice until the butter is completely melted.
- 2
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth, non-sticky dough that pulls cleanly away from the sides of the pan.
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