Ingredients
Churros
- 2 cups water
- 1 teaspoon salt
- ¼ cup vegetable oil (avocado, canola, peanut, etc.)
- 2 cups all-purpose flour
- 5-6 cups oil for frying (avocado, canola, peanut, etc.)
Cinnamon Sugar
- ½ cup cane sugar
- 1 tablespoon ground cinnamon
Chocolate Sauce
- 50 grams dark chocolate bar
- ¼ cup full-fat coconut milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Dough: Bring the water, salt, and ¼ cup of vegetable oil to a gentle boil in a medium saucepan. Once boiling, transfer the mixture into a mixing bowl with the all-purpose flour. Mix thoroughly until combined, then allow the dough to cool for 10-15 minutes.
- Mix Cinnamon Sugar: While the dough cools, combine the cane sugar and ground cinnamon in a shallow bowl or plate and set aside for coating the churros later.
- Heat Oil for Frying: Transfer the dough to a piping bag fitted with a large star-tip attachment. Heat 5-6 cups of frying oil in a large stockpot to 350-375°F (175-190°C). To test the oil readiness, drop a small piece of dough in; if it sizzles and floats, the oil is ready.
- Pipe and Fry Churros: Pipe 4-6 inch long strips of dough directly into the hot oil, cutting each piece with scissors or a knife. Fry in batches no more than three pieces at a time to maintain oil temperature, cooking each batch for 2-4 minutes or until golden brown.
- Drain and Coat: Using a slotted spoon or tongs, remove the churros from the oil and transfer them to a paper towel-lined plate or wire rack. Let them rest for 30-60 seconds, then roll the churros in the cinnamon sugar mixture to coat evenly.
- Make Chocolate Sauce: In a double boiler over low heat, melt the dark chocolate with the full-fat coconut milk, vanilla extract, and ground cinnamon. Stir continuously until smooth and fully melted. Transfer the sauce into a serving dish.
- Serve: Serve the warm vegan churros immediately with the homemade chocolate sauce on the side for dipping. Enjoy your delicious vegan dessert!
Notes
- You can substitute the vegetable oil with avocado, canola, or peanut oil for frying and in the dough.
- Ensure oil temperature is consistent for crisp churros by not overcrowding the frying pot.
- Let the dough cool slightly before piping, so it’s easier to handle and holds shape well.
- Use a large star-tip for traditional churro ridges and texture.
- Store leftover churros in an airtight container and reheat in the oven for best texture.
- The chocolate sauce can be kept warm in a small heatproof bowl over simmering water if not serving immediately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican, Spanish, Vegan
- Diet: Vegan
