Oil-free Churros

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 30 g Granulated sugar (Added to dry ingredients)
• 1 c. à café Salt (Optional, enhances flavor)
• 250 ml Whole milk (Room temperature)
• 250 ml Water (Room temperature)
• 50 g Unsalted butter (Melt before adding)
• 2 pcs Eggs (At room temperature)

Instructions

1. Prepare the dry ingredients

   In a large bowl, sift the flour, add the granulated sugar and salt. Lightly mix with a whisk or spatula.

   Time: PT5M

2. Mix the liquids

   In another container, combine the milk, water, melted butter and eggs. Stir until the butter is fully incorporated.

   Time: PT5M

3. Combine the two mixtures

   Pour the liquid mixture over the dry ingredients. Hand-whisk until you obtain a smooth, homogeneous dough. At first, lumps are normal; continue whisking until they disappear.

   Time: PT5M

4. Prepare the churro machine

   Turn on the churro machine and wait for the green light to come on (pre-heated machine). Lightly grease the molds with a little oil on a paper towel, then wipe off the excess.

   Time: PT3M

5. Cooking the churros

   Fill the machine molds with the dough using a spoon or a pastry bag. Close the lid and let cook for about 5 minutes, until the churros are golden and crisp on the outside.

   Time: PT5M

   Temperature: 190°C

6. Remove and serve

   With a wooden spoon, carefully remove the hot churros. Immediately dust with sugar or dip in Nutella, melted chocolate or any other accompaniment of your choice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour (for a more fibrous version)
• Instead of Granulated sugar: Cane sugar
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Organic chicken eggs

Equipment Needed

• Mixing bowl
• Hand whisk
• Wooden spatula or wooden spoon
• Oil-free churro machine
• Paper towel (kitchen roll)
• Measuring spoon or pastry bag (optional) (optional)
• Kitchen thermometer (optional) (optional)
• Cutting board and knife (to cut the churros) (optional)

Critical Steps — Do Not Skip

• Achieve a smooth, lump-free dough
• Lightly grease the machine molds on first use
• Observe the 5‑minute cooking time for a crisp texture

Chef Tips from the Video

• Use slightly nutty butter for a waffle-like flavor
• Dust the churros with cinnamon sugar for an aromatic variation
• Serve immediately to enjoy the soft-crisp contrast

Troubleshooting

Storage

Refrigerator: Store the churros in an airtight container for up to 2 days. Reheat in the oven at 180°C for 5‑7 minutes to regain crispness.

Freezer: Cooked churros can be frozen for 1 month. Thaw then reheat in the oven to restore crispness.

Room temperature: Consume within 2 hours, otherwise they lose their crunch.

Make-Ahead Tips

• Prepare the dough ahead of time and keep it in the refrigerator for 30 minutes; the dough works even better when slightly cooled
• Cooked churros can be reheated in the oven to regain crispness