Easy Egg-free Churros

My previous churros recipe had 2-3 tablespoons of oil, but it does not cook through easily and they occasionally came out raw, so I increased the amount.
I used a plastic icing syringe that was sold at a 100-yen-store to pipe out the dough. It needs some muscles!
If you are shaping it with your hands, make it thin so that it cooks through easily. Recipe by Bucchi-
Easy Egg-free Churros
My previous churros recipe had 2-3 tablespoons of oil, but it does not cook through easily and they occasionally came out raw, so I increased the amount.
I used a plastic icing syringe that was sold at a 100-yen-store to pipe out the dough. It needs some muscles!
If you are shaping it with your hands, make it thin so that it cooks through easily. Recipe by Bucchi-
Steps
- 1
If you are piping out the dough, prepare a sturdy piping bag and a star shaped piping tip, or a plastic icing syringe. You can also shape it with your hand.
- 2
In a pot, add the water and salt and boil the water over medium heat. Sift the cake flour and baking powder together.
- 3
Add the sifted flour all at once into the boiling water from Step 1. Remove the pot from heat and knead the dough with a wooden spatula until it comes together.
- 4
Once the dough is cooled, shape it by hand or add it in a piping bag with a tip.
- 5
Fill the skillet with about 1 cm depth of oil, and heat it up to medium-low heat. Pipe out the dough, or insert the hand-shaped dough into the hot oil and fry it.
- 6
Cook though until golden brown while turning occasionally. When it is cooked, drain the oil on paper towel.
- 7
Add the toppings. In a plastic bag, add the cinnamon sugar and churros and shake the bag.
- 8
It tastes great too if you drizzle on some honey or maple syrup.
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