Churro (dairy-free) Recipe

Prepare the wet base

In a small saucepan, combine 1 cup water, 2 tablespoons neutral oil, 1 teaspoon granulated sugar, and 1 teaspoon fine sea salt. Bring mixture to a vigorous simmer over medium heat, stirring once or twice to dissolve the sugar and salt.

Add flour and form a paste

Remove the saucepan from heat. Immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan and forms a ball (about 30–60 seconds). Return to low heat for 10–15 seconds, stirring constantly, to dry the dough slightly — this helps the churros hold shape.

Cool slightly

Transfer the dough to a mixing bowl or leave in the pan off heat and let rest 3–5 minutes so it's warm but not steaming (warm to the touch). This prevents eggs from scrambling when added.

Incorporate eggs and flavor

Add eggs one at a time, beating vigorously after each addition until fully incorporated and the dough becomes smooth and slightly glossy. Stir in 1 teaspoon vanilla extract. The final dough should be pipeable but thick enough to hold ridges.

Heat the frying oil

Pour about 4 cups neutral frying oil into a heavy-bottomed pot or deep skillet, filling to a depth of 2–3 inches. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Prepare piping bag

Fit a large heatproof piping bag with a large star tip (about 1/2–3/4 inch opening) or use a sturdy heavy-duty bag with the corner snipped. Spoon the churro dough into the bag while warm (not hot) and hold over a bowl to catch drips.

Pipe and cut churros

Pipe 4–6 inch lengths directly into a small bowl of flour, onto parchment for transfer, or pipe straight into the hot oil using kitchen scissors to snip dough off the tip. For even cooking, avoid overcrowding — fry no more than 4–6 churros at once depending on pot size.

Fry until golden

Fry churros, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (4–6 minutes total). Maintain oil temperature near 350°F; if it drops, the churros will absorb oil; if too hot, they burn. Use a slotted spoon to transfer cooked churros to a wire rack or paper towel–lined tray to drain briefly.

Coat churros

While still warm (but cool enough to handle), toss churros in a shallow bowl with 1 cup granulated sugar mixed with 2 teaspoons ground cinnamon until evenly coated. For a lighter finish, dust with 2 tablespoons powdered sugar if desired.

Chocolate dipping sauce

Place 4 oz dairy-free chocolate and 1/2 cup canned coconut milk (warmed) in a small heatproof bowl. Microwave in 20–30 second bursts, stirring between, until smooth; alternatively, heat coconut milk in a saucepan until simmering, pour over chocolate, let sit 1 minute, then whisk until glossy. If needed, thin with up to 2 tablespoons extra coconut milk to desired consistency.

Coconut caramel (quick)

Warm 1 cup dairy-free dulce de leche or coconut caramel in a small saucepan over low heat until pourable, stirring to smooth. If thicker than desired, stir in 1–2 teaspoons warm water or coconut milk to loosen.