Churro dough
A simple egg free hot water dough that pipes into crisp, golden churros with no butter or dairy.
Make this once, then cook it into 11 different dishes.
- Time30 min
- LevelMedium
- Costabout £0.02 a head
- Makesabout 630 g dough, enough for around 20 churros
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the water, oil, sugar and salt in a medium saucepan. Bring to a full rolling boil over a high heat.
4 min - 2
Take the pan off the heat. Tip in all the flour at once and beat hard with a wooden spoon for 1 to 2 minutes until you have a smooth, stiff, glossy ball that leaves the sides clean.
- 3
Return the pan to a low heat for 1 minute, stirring, to dry the dough slightly.
1 min - 4
Leave the dough to cool in the pan for 10 minutes. It must be cool enough to handle, but still soft enough to pipe.
10 min - 5
Spoon the dough into a strong piping bag fitted with a large star nozzle (about 1 cm). Use a bag meant for icing or two bags together, because this dough is stiff.
- 6
To fry, heat sunflower oil in a deep pan, no more than one third full, to 180°C on a thermometer. Pipe 12 cm lengths and cut with oiled scissors. Fry 3 or 4 at a time for 3 to 4 minutes, turning, until deep golden. Drain on kitchen paper and roll in cinnamon sugar.
4 min
About churro dough
Churro dough is a thick, smooth dough of flour, water, oil and salt, scalded with boiling water and piped into ridged sticks that are deep fried until crisp and golden. Fresh churros are crunchy outside and soft and tender inside, and they are usually rolled in cinnamon sugar and served with hot chocolate or cajeta (caramel).
Churros came to Mexico from Spain and have become a classic street food and dessert there, often filled with chocolate, cajeta or dulce de leche. The star shaped nozzle is not just for looks: the ridges let steam escape so the churros do not burst in the hot oil.
This version is egg free, dairy free, nut free and vegan, which also helps it stay crisp for longer than egg rich choux style doughs. The same dough can be baked for a softer, paler result.
Tips
- Use a strong piping bag and a large star nozzle. The ridges stop churros bursting and give extra crunch. This stiff dough can split a thin freezer bag.
- Let the dough cool for 10 minutes before piping so the bag does not split and your hands are not burned.
- Fry at 180°C. Too cool and churros turn greasy, too hot and the outside burns while the middle stays raw. Never leave hot oil unattended.
- To bake instead, pipe onto a lined tray, brush with oil and bake at 200°C (180°C fan) for 20 to 25 minutes. They will be softer and paler than fried.
- For gluten free churros try a gluten free plain flour blend that contains xanthan gum. Expect a softer, more delicate churro, and fry one to test.
Storing and freezing
The dough is best used the same day, or keep it in a piping bag in the fridge for up to 24 hours. Pipe raw churros on a tray, freeze for 2 hours, then bag them for up to 1 month and fry from frozen at 170°C for about 5 minutes. Eat fried churros within 1 hour, or reheat on a tray at 190°C (170°C fan) for 5 minutes.
Dishes you can make with churro dough
Chocolate Caliente Mexicano con Churros (Mexican Hot Chocolate with Churros)
EFVNOGChurros Rellenos de Cajeta (Cajeta-Filled Churros)
EFNFVChurros con Chile y Limón (Chilli Lime Churros with Mango)
DFEFNFChurros al Horno (Baked Cinnamon Churros)
EFVNOGCopa de Helado con Churros y Cajeta (Churro Sundae)
EFNFVChurro Sandwiches con Fresas y Crema (Strawberry Cream Churros)
EFNFVChurros con Miel de Piloncillo (Churros with Piloncillo Syrup)
DFEFNFChurros con Natilla de Vainilla (Churros with Vanilla Custard)
NFVNOGChurros con Salsa de Café de Olla (Churros with Spiced Coffee Dip)
DFEFNFChurros Rellenos de Guayaba y Queso Crema (Guava and Cream Cheese Churros)
EFNFVPastel de Tres Leches con Churro Crujiente (Churro Tres Leches Cake)
NFVNOGQuestions
Is this churro dough egg free?
Yes. It is a hot water dough with no egg, milk or butter, so it is suitable for egg allergy, dairy free and vegan diets. It gives a crisp, slightly firmer churro than egg rich doughs.
Why did my churros burst in the oil?
Usually because of trapped air or steam, a smooth round nozzle instead of a star one, or dough that was too wet. Use a star nozzle and make sure you beat the dough until it is smooth.
Why are my churros greasy?
The oil is probably too cool. Heat it to 180°C, fry only 3 or 4 at a time so the temperature stays steady, and drain on kitchen paper.
Can I make churro dough ahead?
Yes. Keep it in a piping bag in the fridge for up to 24 hours, or pipe and freeze raw churros for up to 1 month and fry from frozen.
Can I bake churros instead of frying?
Yes. Pipe onto a lined tray, brush with oil and bake at 200°C (180°C fan) for 20 to 25 minutes. They are softer and paler than fried churros but still good with cinnamon sugar.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.