In a medium saucepan combine 1 cup water, 4 tbs vegan or regular butter, 1 tbsp granulated sugar and 1 tsp salt. Bring to a vigorous simmer over medium heat until butter is fully melted.

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides (about 1–2 minutes). Return to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly.

Transfer the dough to a bowl and let cool 3–5 minutes so it stops steaming (warm but not hot). Beat in eggs one at a time, fully incorporating each before adding the next. The final dough should be smooth, glossy and pipeable but thick enough to hold shape. If using an egg replacer, follow equivalent volume instructions so dough reaches similar consistency.

Pipe small bites

Fit a pastry bag with a 1/2-inch open star tip (or use a zip-top bag with a small corner snipped). Fill the bag with dough. Pipe 1-inch mounds of dough onto a parchment-lined tray, spacing them 1 inch apart. Alternatively, you can drop 1/2-tablespoon scoops using two spoons.

Heat 3 cups vegetable oil in a deep heavy pot or skillet to 350°F (175°C). Maintain temperature between 330–360°F during frying for even browning.

Carefully slide 6–8 piped dough mounds into the hot oil, leaving room to expand. Fry, turning occasionally, until golden brown and puffed, about 2–3 minutes per side (total 4–6 minutes). They should be evenly golden.

Use a slotted spoon to transfer churro bites to a wire rack set over a baking sheet or paper towels to drain briefly (about 1 minute) before tossing in cinnamon sugar to ensure coating adheres.

Cinnamon Sugar Coating

While frying, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl and whisk to blend.

Working in small batches, immediately toss the hot churro bites in the cinnamon sugar, rolling to coat all sides. Place coated bites on a serving platter or cooling rack. Repeat until all pieces are coated.

Chocolate Dipping Sauce

Place 6 oz chopped chocolate in a heatproof bowl.

In a small saucepan, heat 1 cup heavy cream (or coconut milk) over medium heat just until it begins to simmer (small bubbles at edge), then remove from heat.

Pour the hot cream over the chocolate and let sit 1 minute, then whisk gently until smooth and glossy. Add 1 tsp vanilla extract, 1 tsp corn syrup or maple syrup (if using) and a pinch of sea salt; whisk to combine. If needed, warm briefly over low heat while stirring until dipping sauce reaches desired consistency.

Keep the sauce warm by placing the bowl over a small pot of simmering water (double boiler) or transfer to a small fondue pot for serving.