Churros have always held a special place in my heart—those warm, crispy, sugary sticks of goodness that instantly transport you to a cozy café or a bustling street fair. But what if I told you that you could enjoy this classic treat at home, with no deep-frying involved, and still get all that golden, crunchy satisfaction? Enter my eggless baked churros, a recipe that brings together the best of both worlds: the indulgence of traditional churros and the ease (and health benefits) of baking.
This recipe is particularly close to my heart because it’s the result of countless kitchen experiments, all aimed at recreating that perfect churro experience without the need for a deep fryer. I wanted to craft something that was not only delicious but also accessible to everyone, whether you’re a seasoned baker or just someone looking to whip up a quick treat on a lazy afternoon. And let’s be honest, who wouldn’t want to enjoy churros that are both lighter and just as satisfying?
I chose to bake these churros instead of frying them because it allows you to enjoy the same crispy exterior and tender inside without all the extra oil. Plus, baking keeps things a bit cleaner in the kitchen—no splattering oil or greasy countertops to worry about.
One of the things I love most about this recipe is its versatility. You can customize these churros to suit your taste—roll them in cinnamon sugar for that classic flavor, or get creative with different dips like chocolate, caramel, or even a fruity compote. They’re perfect for a cozy night in, a special breakfast treat, or even as a fun dessert to share with friends and family.
But here’s the best part: these churros are completely eggless, making them suitable for those with dietary restrictions or anyone who prefers plant-based baking. Despite the absence of eggs, the churros turn out just as light and fluffy, with a texture that’s every bit as delightful as the traditional version.
So, if you’re in the mood for something sweet and comforting, give these baked eggless churros a try. They’re easy to make, fun to eat, and a wonderful way to bring a little bit of joy into your day. Whether you’re serving them at a party or enjoying them solo with a good book, these churros are sure to become a favorite in your dessert repertoire.
BAKING VS. FRYING: THE BASICS
Traditionally, churros are deep-fried, which gives them their iconic crispy exterior and soft, airy interior. The high temperature of the oil quickly cooks the outer layer of the dough, creating a golden-brown crust, while the inside remains tender. Baked churros, on the other hand, tend to have a more uniform texture. While the exterior can still achieve a crispiness, it’s generally less pronounced than in fried churros.
When it comes to flavour – The process of frying in hot oil adds a distinct richness to the churros, as the oil imparts a subtle flavour that many associate with the classic churro experience. The crispy, slightly greasy texture is part of the indulgence.
Baked churros are lighter in taste since they don’t absorb any oil. This can make them feel less rich but also more suitable for those looking for a less greasy treat. The flavor primarily comes from the dough and any coatings or dips you add.
Baked churros are a healthier alternative, as they eliminate the need for oil, reducing the overall fat content. They are a better option for those who are health-conscious or looking to cut down on fried foods. Fried churros are higher in calories and fat due to the oil they absorb during cooking. This makes them more indulgent but also less healthy, especially if consumed frequently.
CONSIDERATIONS FOR EGGLESS BAKED CHURROS
- When baking churros, especially eggless ones, achieving that perfect crispy exterior requires careful attention to the dough and baking process. The dough needs to be cooked properly before baking to ensure it holds its shape and doesn’t spread too much.
- While baking, you may not get the same puffiness and lightness as frying, but you can still achieve a pleasant texture by ensuring the churros are baked until golden brown. This can take slightly longer in the oven compared to frying, where the churros cook within minutes.
- Eggless baked churros cater to a broader audience, including those with egg allergies or those who follow a vegan diet (with appropriate substitutions for butter and milk). Baking them further adds to the appeal by providing a lower-fat option without sacrificing the joy of indulging in a churro.
Baking is Ideal If:
- You’re looking for a healthier, lower-fat alternative that still offers the delicious taste of churros.
- You prefer a method that’s simpler and less messy, as baking eliminates the need for hot oil and the associated cleanup.
- You want to make churros that cater to dietary restrictions, such as eggless or vegan options, without compromising too much on flavor or texture.
PROCESS OF AIR FRYING EGGLESS CHURROS
- Preheat the Air Fryer:
- Preheat your air fryer to around 180-190 degrees Celsius (350-375 degrees Fahrenheit) for 3-5 minutes. This ensures that the churros start cooking immediately upon entering the fryer, leading to better texture and even cooking.
- Prepare the Dough:
- Follow the standard dough preparation steps as outlined in the original recipe. Once the dough is made and piped into 3-inch churros shapes, they’re ready for air frying.
- Lightly Grease or Spray the Churros:
- Lightly spray the churros with a neutral oil (like canola or vegetable oil). This step is crucial in helping the churros develop a golden, crispy exterior that mimics the texture achieved through deep frying.
- Arrange the Churros in the Air Fryer Basket:
- Place the churros in a single layer in the air fryer basket, ensuring they have enough space around them for air to circulate freely. Overcrowding the basket can lead to uneven cooking.
- Air Fry the Churros:
- Air fry the churros at 180-190 degrees Celsius (350-375 degrees Fahrenheit) for 10-12 minutes, or until they are golden brown and crispy. The cooking time may vary slightly depending on the size of the churros and the specific air fryer model.
- Toss in Cinnamon Sugar:
- While still warm, toss the air-fried churros in cinnamon sugar. The residual heat will help the sugar adhere to the churros, creating a delicious sweet coating.
- Serve Immediately:
- Serve the churros with a dip of your choice, such as chocolate sauce or dulce de leche.
The air fryer I used is linked here.
INGREDIENTS USED IN EGGLESS BAKED CHURROS
Water
Water is the main liquid component that hydrates the dry ingredients in the churro dough. When the churros are baked, the water content in the dough turns into steam. This steam is crucial for helping the churros rise and puff up slightly, contributing to the texture. In the absence of eggs, which normally provide lift and structure, the steam helps create a lightness in the churros.
Butter
Butter is a source of fat, and it imparts a rich, buttery flavor to the churro dough. This enhances the overall taste of the churros, making them more enjoyable and indulgent. The fat content in butter contributes to the tender texture of the churros. Butter acts as a binding agent, helping to hold the churro dough together and maintaining its shape when piped.
Sugar
Sugar is the primary sweetening agent in churros, providing the delightful sweetness that makes them so enjoyable to eat. It balances the flavors of the dough and complements the cinnamon sugar coating that is often added later. During the baking process, the sugar caramelizes, giving the churros their characteristic rich and appetizing color. The sugar in the churro dough also aids in achieving a crispy exterior during baking.
Milk
Milk helps retain moisture in the churros, ensuring they don’t dry out during the baking process. This is particularly important for baked churros, which can become dry more easily than fried ones. The milk keeps the interior of the churros soft and tender. The fats in milk help create a tender dough. This is particularly important in an eggless recipe, where the usual tenderness provided by eggs is absent. The milk fat compensates by contributing to the softness and moisture of the final product.
Flour
Flour is the primary dry ingredient in churros, and when combined with water, it forms the churro dough. As water is added to the flour, gluten proteins in the flour hydrate and create a sticky, elastic dough. Flour acts as a binding agent in churros, helping to hold all the ingredients together and maintain the dough’s shape and structure during frying. The right amount of flour is essential for achieving the correct consistency of the churro dough. The dough needs to be thick enough to hold its shape when piped, but not too dry, as this could result in stiff churros.
Cinnamon sugar
After baking, churros are often rolled in a mixture of sugar and cinnamon. The sugar in the coating not only adds extra sweetness but also helps the cinnamon adhere to the churros, providing a burst of aromatic flavor.
EQUIPMENTS USED FOR MAKING EGGLESS BAKED CHURROS
A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of water, sugar, butter, flour, etc.
You will need a saucepan to bring the batter together. I have used Stahl saucepan to make the churro dough.
An induction or gas stove will obviously be required as well.
For baking, I have used Borosil 60l Prima oven.
A few other things that are required for making the Eggless Baked Churros are a wooden spoon, piping bag and a pair of scissors.
TIPS TO MAKE EGGLESS BAKED CHURROS
- When boiling the water, butter, sugar, and milk, make sure the mixture is truly at a rolling boil before adding the flour. This helps the dough come together smoothly.
- When you add the flour to the boiling mixture, mix quickly and continuously to avoid lumps. The dough should pull away from the sides of the pan and form a smooth ball.
- Piping hot dough can be difficult to handle and might also cause the dough to spread too much during baking.
- When piping the churros, maintain consistent pressure to ensure they are of uniform thickness. Use scissors to neatly cut the dough after each churro, giving them a clean edge.
- Rotate the baking tray halfway through the baking time to ensure the churros bake evenly and become golden brown on all sides.
- Toss the churros in cinnamon sugar while they are still warm. The warmth helps the sugar adhere better, giving them that classic churro taste.
- For dipping sauces – the options can be Nutella, chocolate sauce, lotus Biscoff, salted caramel, etc.
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- 1 cup water
- 1 tbsp milk
- 1 tbsp sugar
- 1+½ tbsp (20g) butter
- 1 cup all purpose flour
- Cinnamon sugar (5 tbsp sugar + 2 tsp cinnamon powder), for coating
- Preheat the oven at 200 degrees Celsius and line a baking tray with parchment paper.
- In a saucepan set over medium heat, add water along with butter, sugar and milk.
- Once it comes to a boil, take it off heat and add in the flour while mixing continuously. Cook it again for 2-3 mins until the dough comes together and forms a film on the bottom of the saucepan.
- Let the dough cool and come to room temperature. Transfer it to a piping bag fitted with a closed star nozzle.
- Pipe churros about 3 inches long on a baking tray lined with parchment paper. Use scissors to cut the dough neatly.
- Bake the churros for 40 mins or until nicely golden brown.
- Toss them in cinnamon sugar while still warm and serve with a dip of your choice.
If you like my easy Eggless Baked Churros recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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