Churro Recipe

Prepare the pan

Measure and have all ingredients ready. Line a small plate with paper towels for drained churros.

In a medium saucepan, combine 1 cup water, 4 tbs dairy-free butter, 2 tsp granulated sugar, and 1 tsp fine sea salt. Place over medium heat and bring just to a simmer, stirring occasionally so the butter melts and the sugar dissolves.

When the liquid comes to a low boil and butter is fully melted, remove the pan from heat. Immediately add 1 cup all-purpose flour all at once.

Using a sturdy wooden spoon or spatula, vigorously stir the mixture until the flour is fully incorporated and a smooth dough forms that pulls away from the sides of the pan (about 1 minute). Return to low heat for 30–60 seconds, stirring constantly, to dry the dough slightly; this helps set the structure.

Transfer the dough to a mixing bowl or the bowl of a stand mixer and let cool for 3–5 minutes so it is warm but not hot (this prevents the eggs from scrambling).

Beat in the eggs one at a time: add the first egg and mix until fully incorporated and the dough becomes glossy. Add the second egg and mix until smooth and slightly sticky. Stir in 1 tsp vanilla extract. The dough should pipe smoothly but hold its shape; if too stiff, you can beat in a teaspoon of water or dairy-free milk.

Prepare the coating: in a shallow wide bowl, combine 1 cup granulated sugar and 2 tsp ground cinnamon; set aside.

Pour about 2 cups of neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle and rise slowly without burning immediately.

Fit a large pastry bag with a large star tip (about 1/2-inch to 3/4-inch opening). Alternatively, use a sturdy resealable plastic bag and cut a 1/2-inch corner. Fill the bag with the warm churro dough (work in batches if needed).

When oil is at temperature, pipe 4–6 inch strips of dough directly into the hot oil, cutting the dough with scissors or a knife. Do not overcrowd the pot; fry a few at a time so they have space to brown evenly.

Fry, turning occasionally with tongs, until deep golden brown and crisp on all sides, about 2–3 minutes per side (total 4–6 minutes depending on thickness). Maintain oil temperature near 350°F by adjusting heat as needed.

Use a slotted spoon or tongs to transfer fried churros to the prepared paper towel-lined plate briefly to drain excess oil for 30–60 seconds, then immediately roll each churro in the cinnamon-sugar mixture until evenly coated. Place on a wire rack to cool slightly while you finish remaining dough.

If desired, dust with 2 tsp powdered sugar right before serving.

In a small heatproof bowl, combine 4 oz dairy-free chocolate and 3 tbs unsweetened dairy-free milk.

Warm gently over a double boiler (simmering water beneath) or microwave in 15-second bursts, stirring between, until chocolate is melted and smooth. Stir in 1 tsp maple syrup if you want extra sweetness and a pinch of sea salt to enhance flavor.

Transfer to a small serving bowl and keep warm until ready to serve alongside churros.