Crisp on the outside, soft and fluffy on the inside and coated with cinnamon sugar, these churros are to die for. Accompanied with silky chocolate sauce, and you’ll be in dessert heaven.
The first time I ate churros was at a Costco. It was a great experience. Soft and fluffy fried dough with a crisp exterior bathed in cinnamon sugar. I think the churros were even stuffed with Dulce de Leche, or perhaps that’s a dream of mine, I can’t say for sure.
For my first attempt making these at home, I used a recipe that was basically a choux pastry: a mixture of flour, milk, salt and egg. And they were delicious, I mean- how can anything deep-fried, coated in cinnamon infused sugar and served with chocolate not be?
But our good Mexican friend who owned a restaurant that served possibly the best churros (and also where I worked there briefly during the summer) was adamant about not using eggs in churros. And after trying her version, I agreed. Churros with eggs are, perhaps richer, but are also unnecessarily complicated, add a bit of an eggy taste and are frankly unneeded.
The recipe that I’m sharing with you today is a blessing. It’s so easy to make, and takes into account dietary preferences, catering towards people who don’t eat eggs, as well as to vegans.
Here’s how you can modify this churro recipe to be completely vegan:
- In the chocolate sauce, use coconut milk instead of heavy cream, and make sure that the chocolate you use is dairy free.
- In the churro recipe itself, substitute the butter for olive oil, coconut or regular oil.
- And I think sugar may not be completely vegan? Not sure about this. But you could easily use raw sugar or coconut sugar instead.
And the piping bag situation.
So here’s the thing. Churros are typically piped to give it a star-like shape using a 1M star-tip nozzle. This makes them crispier, easy for the cinnamon sugar to stick but also makes them pretty.
If you don’t have a piping bag or a nozzle, there’s a few things you can do.
- You can snip off the end of a ziplock bag and squeeze the mixture to fry. It’ll look a bit funny especially when the mixture is coming out of the piping bag, not gonna lie. But it will still taste great.
- You can spoon dollops of the mixture into the oil and fry them like fritters.
But if you can find a piping bag with a fun, starry nozzle, it’s the way to go.
I love to eat these with chocolate sauce, but you can also serve the churros with Dulce de Leche, any other caramel sauce, warmed Nutella, anything you like.
I’ll have you know that the first time I made these, they were gone in the first thirty seconds of serving, that’s how good they are.