Prime Bar Churro (dairy-free) Recipe

Prepare wet mixture

In a medium saucepan, combine 1 cup water, 1/4 cup unsweetened dairy-free milk, 2 tablespoons granulated sugar, 2 tablespoons neutral oil, and 1/4 teaspoon fine sea salt. Bring to a rolling simmer over medium heat, stirring once or twice to dissolve sugar. Do not let it boil vigorously.

Add flour

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until a smooth dough forms and pulls away from the sides of the pan, about 30 seconds.

Cool slightly

Let the dough cool for 3–5 minutes so it stops steaming but remains warm (warm dough will incorporate eggs more easily).

Incorporate eggs and vanilla

Transfer the warm dough to a mixing bowl or keep in the saucepan off heat. Add 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough becomes glossy and slightly loose but still pipeable. Stir in 1/2 teaspoon vanilla extract. If dough looks too stiff, add a teaspoon of dairy-free milk to adjust.

Load pastry bag

Fit a large piping bag with a 1/2-inch star tip (or a large open star). Spoon the dough into the bag while it's still warm enough to pipe. Twist the top to secure.

Heat oil

Pour 3 cups neutral oil into a heavy-bottomed saucepan or deep fryer to an approximate depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, drop a small bit of dough into the oil; it should sizzle and rise steadily without browning immediately.

Pipe and cut churros

Hold the bag over the hot oil about 2–3 inches above the surface. Pipe strips of dough about 4–6 inches long directly into the oil, using kitchen scissors to cut the dough and let it fall. Fry in batches, leaving space between churros so they don't stick.

Fry until golden

Fry churros for 2–3 minutes per side, turning with tongs or a skimmer, until evenly golden brown and cooked through. Total per batch should be about 4–6 minutes depending on thickness.

Drain

Using a slotted spoon or spider, transfer churros to a wire rack set over a sheet pan or to paper towels to drain briefly for 1–2 minutes before coating.

Mix coating

While the first batch fries, combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl or pie plate and stir to mix evenly.

Coat churros

While still warm (not sizzling hot), toss drained churros in the cinnamon-sugar mixture until evenly coated. Place coated churros on a rack to keep crisp. Repeat for all batches.

Warm coconut milk

In a small saucepan over low heat, warm 1/4 cup full-fat canned coconut milk until steaming but not boiling.

Melt chocolate and finish sauce

Remove from heat and add 4 oz chopped dairy-free dark chocolate, 1 tablespoon maple syrup, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt. Let sit for 1 minute, then whisk until smooth and glossy. If sauce is too thick, whisk in up to 1 tablespoon additional warm coconut milk to reach dipping consistency.

Keep warm

Transfer sauce to a small bowl and keep warm near the churros for dipping. Rewarm gently over low heat if needed.

Arrange churros on a platter, dust lightly with 1 tablespoon powdered sugar if using, and serve immediately with the warm dairy-free chocolate sauce for dipping.