Step into a world where classic churros meet the sophistication of red velvet—a fusion of flavours and textures that’s sure to elevate your dessert game. In today’s culinary adventure, we’re diving into the realm of indulgence with our Eggless Red Velvet Churros recipe—a delightful twist on the traditional Spanish treat that’s both visually stunning and irresistibly delicious.
Creating Red Velvet Churros is a delightful journey that merges the traditional charm of churros with the captivating allure of red velvet. These delectable treats boast a crispy exterior, revealing a soft, cocoa-infused interior, all wrapped in a vibrant red hue.
Imagine a scenario where the familiar crunch of churros meets the velvety smoothness of red velvet cake—a match made in dessert heaven. Each bite is a symphony of flavours—a delicate balance of sweetness, tanginess, and a hint of cocoa.
WHAT YOU’LL LOVE ABOUT THIS
- Its egglesss
- Easy and quick to make
- No fancy equipments needed
INGREDIENTS USED IN RED VELVET CHURROS
Water
Water is the main liquid component that hydrates the dry ingredients in the churro dough. When the churros are fried, the water content in the dough turns into steam due to the high heat of the oil. The steam helps to puff up the churros, giving them a light and airy texture on the inside while maintaining a crispy exterior.
Butter
Butter is a source of fat, and it imparts a rich, buttery flavour 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 flavours 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 colour. 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.
Cocoa Powder
Cocoa powder contributes to the rich red hue characteristic of red velvet desserts. When combined with other ingredients like red food colouring, cocoa powder helps achieve the vibrant red colour desired in red velvet churros, giving them their signature appearance. Cocoa powder’s ability to absorb moisture can also help regulate the moisture content of the churro dough.
EQUIPMENTS USED FOR MAKING RED VELVET 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 Red Velvet Churros are a wooden spoon, piping bag and a pair of scissors.
TIPS TO MAKE RED VELVET CHURROS
- To get consistent and evenly sized churro bites, use a piping bag with a star-shaped nozzle. This will give the churros their classic ridged appearance.
- Let the dough cool slightly before piping. Do not pipe when its very hot.
- Fry at the Right Temperature: Use a deep-fry thermometer to ensure the oil reaches and maintains a temperature of around 175-190°C. This will give you crisp and golden churro bites.
- Fry the churros in small batches to avoid overcrowding the fryer, as it can lower the oil temperature and result in uneven cooking.
- Churros are best when served fresh and warm. If you need to make them in advance, you can reheat them in the oven briefly before serving.
- For a twist, you can fill the churro bites with chocolate, dulce de leche, or cream cheese using a small piping tip.
OTHER RELATED RECIPES FROM THE BLOG
- 1 cup water
- 3 tbsp butter (40grams)
- 2 tbsp sugar
- 1 cup all-purpose flour
- ½ tbsp cocoa powder
- 1 tsp red food colour
- In a saucepan set over medium heat add water, butter ,sugar and cook it till the butter melts completely and water comes to a boil.
- Reduce the heat and add all of the flour, cocoa powder and red food colour in one go.
- Mix everything and form it into a dough. Let the dough cool and come to room temperature.
- Meanwhile add sunflower oil in a kadhai set over medium heat and bring up to temperature for frying.
- Transfer the dough into a piping bag with a closed star nozzle. Pipe the churros and fry until fully cooked. Don’t overcrowd the frying vessel and fry only 3-4 in one go, depending on the size .
- Once the churros are fried, coat them in castor sugar before serving.
If you like my easy Red Velvet Churros recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Craving more tasty treats? Grab one of my published books from the links below and let’s get baking!
Bake with Shivesh- Here
A Cookbook For Special Days, Special People – Here
Eggless Baking With Shivesh- Here
Desserts For Every Mood- Here
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