Homemade Churros Recipe | Mexican Churros

Best homemade churros recipe served with dulce de leche sauce. Mexican churros (Eggless, vegan).

4.98 from 69 votes

Homemade Churros Recipe | Mexican Churros

Churros are the world's best and favorite desserts that are soft, tender, and moist at the center with a crispy and caramelized texture on the outside. These homemade churros are vegan and eggless, prepared with six ingredients and ready in less than 30 minutes. Churros are rolled in cinnamon sugar, which makes them even better than the ones you buy from the Mexican market.

Cook Time30

Total Time30

Course: Desserts, Snack, sweets

Cuisine: American, Mexican, Spanish

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 88kcal

Author: Kushi

Equipment

Pan for frying
Pastry bag
Star tip

Ingredients

2 cups Warm water
2 tablespoon Sugar
2 tablespoon Vegetable oil / canola oil / Sunflower oil
1 teaspoon Salt
1 teaspoon Vanilla Extract optional
2 ¼ cups All purpose flour

For the coating

½ cup Sugar
1 teaspoon Cinnamon powder

Other ingredients

Oil , for frying
Dulce de leche , to serve

Instructions

How to make churros dough?

In a bowl, add water, sugar, oil, salt, vanilla extract, and flour, and use a whisk until just combined. The dough should be like thick batter (wet and sticky), not watery.
2 cups Warm water, 2 tablespoon Sugar, 2 tablespoon Vegetable oil, 1 teaspoon Salt, 1 teaspoon Vanilla Extract, 2 ¼ cups All purpose flour

How to fry churros?

Heat oil for frying in a deep skillet or fryer over medium heat. The oil reaches optimum temperature when a small piece of churro dough, when dropped into the oil, comes up immediately.
Oil
Spoon the dough into a pastry bag fitted with a star tip.
Squeeze 4 to 5 strips of dough into hot oil, cutting with a knife or scissors depending on the size of the pan you are frying. Do not overcrowd.
Fry the churros for about 2 to 3 minutes on each side by turning them once midway through the frying process or until they look crisp and golden brown in color.
Transfer this to paper towels to absorb any excess oil.

Cinnamon Sugar Coating for Churro

In a paper bag, add sugar and cinnamon powder and mix.
½ cup Sugar, 1 teaspoon Cinnamon powder
When churros are just warm, toss them in a cinnamon sugar mixture so that they are evenly coated.
Serve churros warm with dulce de leche, chocolate sauce, or vanilla sauce, and enjoy.
Dulce de leche

Notes

Follow these tips before you start; I bet you cannot go wrong anywhere.

When you fry the dough, you must switch the oil temperature between medium and medium-high. If the oil is not hot enough, you will get soggy churros, and if the temperature is too high, they may become golden on the outside but will remain uncooked at the center.
Do not overcrowd the pan. Depending on the size of the pan, drop in 4-5 at a time. Always work in batches for the best results.
Squeeze the churros from the piping bag directly into the oil and fry instead of piping them onto a baking sheet, freezing, and then frying. The shapes may not always be straight, but the taste and texture will be the ultimate!
If you have a pastry bag, use a star-shaped tip to prepare them. If you don't have a piping bag, don't worry. You can still make these by dropping dollops of dough into hot oil and calling them churros donuts. But my favorite method is to use disposable Ziploc bags with star-shaped tip attached. Using Ziplock bags makes the clean-up process easier. Just make sure the Ziploc bag is of really good quality. Else it may tear open, and the dough will burst out.

Nutrition