EGGLESS ESPRESSO CHURROS

Traditional churros hold a special place in my heart, evoking memories of festivals and street fairs, where their crisp, sugar-dusted perfection always felt like a little celebration. But as a coffee enthusiast, I couldn’t resist giving this classic a bold upgrade. The subtle bitterness of espresso cuts through the sweetness, while hints of cinnamon and sugar tie it all together, creating a dessert that feels decadent yet balanced.

When I first dreamed up this recipe, I was inspired by lazy café mornings—the kind where you linger over a cup of coffee, letting its warmth seep into your soul. It’s a ritual that feels comforting and luxurious, just like these churros. Imagine the satisfying crunch of golden churros paired with the rich, velvety aroma of freshly brewed espresso. It’s a fusion that feels indulgent yet familiar, like two old favorites meeting for the first time to create something extraordinary.

So, roll up your sleeves, heat up the oil, and get ready to transform a simple churro into a sophisticated masterpiece that’s bound to impress. Let’s bring the café to your home with these irresistible espresso churros!

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Eggless
• ⁠Innovative
• ⁠No-oven

INGREDIENTS USED IN ESPRESSO CHURROS

• Water

Water is combined with other ingredients (such as flour) to create a smooth, pliable dough. It binds the dry ingredients together, forming the base structure of the churros. When water is heated and mixed with flour, it causes starch granules to swell and gelatinize. This process gives the dough its elasticity and structure, making it pipeable and ensuring the churros hold their shape during frying.

Water works as a carrier to dilute and distribute the espresso evenly, ensuring that every bite of the churro is infused with a balanced coffee flavor.

• Espresso

Espresso is the star ingredient in espresso churros, providing a distinctive flavor and elevating the dessert into a sophisticated treat. It adds a bold, aromatic coffee taste that complements the sweetness of the churros. The rich scent of espresso makes the churros particularly enticing to those who enjoy coffee-based desserts.

• Milk

The fat content in milk contributes to a richer, more tender dough compared to water alone. This helps create churros with a soft, slightly creamy interior. Milk subtly enhances the overall sweetness of the dough without overpowering it. It adds moisture to the dough, ensuring that the churros remain soft and fluffy inside while the exterior becomes crispy during frying. The combination of milk and espresso mirrors a latte-like flavor, making the churros even more appealing.

• 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. This is especially important during the frying process, as it prevents the churros from falling apart in the hot oil.

• 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 after frying. During the frying 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 frying.

• 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 frying, 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 ESPRESSO 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 batter.

An induction or gas stove will obviously be required as well.

For frying, I have used Stahl kadhai (frying pan).

A few other things that are required for making the Espresso Churros are a wooden spoon, piping bag and a pair of scissors.

TIPS TO MAKE ESPRESSO CHURROS

1. Add flour gradually while stirring to prevent lumps from forming. Use a wooden spoon or silicone spatula for smooth mixing.
2. ⁠Cook the mixture long enough for a thin film of dough to form at the bottom of the pan—this step ensures the flour is fully cooked and reduces sogginess.
3. ⁠To speed up cooling, spread the dough thinly on a plate or tray instead of keeping it in a lump.
4. ⁠Pipe directly into the oil for even lengths, or pipe onto parchment paper first if you’re new to this technique.
5. ⁠Fry the churros in small batches and rotate them gently for even browning.
6. ⁠After frying, place the churros on a wire rack or paper towels to drain excess oil. This keeps them crisp before tossing in cinnamon sugar.
7. ⁠Add a pinch of nutmeg, cardamom, or cocoa powder to the cinnamon sugar for an extra flavor twist.
8. ⁠While espresso glaze is delightful, serve additional dips like chocolate ganache or caramel for variety.

OTHER RELATED RECIPES FROM THE BLOG

• EGGLESS BAKED CHURROS

• EGGLESS RED VELVET CHURROS

• EGGLESS CHURRO BITES

ESPRESSO CHURROS

 

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Ingredients

• 7 tbsp water
• 7 tbsp milk
• 1 tbsp sugar
• 2 shots of espresso
• 1 + ½ tbsp butter (20g)
• 1 cup all-purpose flour
• Oil, for frying
• Cinnamon sugar, for coating
• For the Espresso glaze
• ½ tbsp milk + 1 tsp coffee powder
• 4 tbsp icing sugar

Instructions

1. Make 2 shots of espresso by mixing 2 tbsp of coffee powder in ¼ cup hot water. Let it sit for flavours to intensify.
2. Meanwhile, set a saucepan on medium low heat and water, milk, butter, sugar and espresso to it. Let it come to a rolling boil.
3. At this stage, turn the flame to the slowest and add the all-purpose flour to the mixture. Cook till a thin film of flour forms at the bottom of a saucepan and everything is evenly combined.
4. Take the mixture off heat and let is cool down. Once the churro batter has cooled down, transfer it into a large piping bag fitted with an open star nozzle.
5. Set a kadhai filled with oil on medium-high heat and let it come to 170 degrees Celsius. Pipe the churros carefully over the hot oil and cut using a pair of scissors. Fry the churros till crispy and slightly browned.
6. Toss them in cinnamon sugar evenly and set on a serving dish.
7. To make the espresso glaze, combine warm milk and coffee till nicely combined. Add icing sugar to it and whisk till no lumps remain. If the glaze feels too runny, add more icing sugar a teaspoon at a time. If too thick, add a few drops of warm milk to adjust. The glaze should be smooth and pourable but thick enough to coat a spoon. Serve with espresso churros as a dip.

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If you like my easy Espresso Churros recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!