Churro (dairy-free) Recipe

Prepare ingredients

Measure all ingredients. Crack the eggs into a small bowl and bring to room temperature (use tip: place eggs in warm water for 5 minutes if cold). Sift the flour and set aside.

Heat water and butter

In a medium heavy-bottomed saucepan, combine 1 cup water, 4 tablespoons dairy-free butter, 1 teaspoon granulated sugar, and 1 teaspoon salt. Bring to a rolling simmer over medium heat, stirring just until the butter melts and the mixture comes to a full simmer; do not boil vigorously.

Add flour

Remove the pan from heat all at once. Add the 1 cup sifted all-purpose flour to the hot liquid. Using a wooden spoon or heatproof spatula, stir vigorously until the flour is fully incorporated and the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly — it should form a film on the bottom of the pan.

Cool slightly and add eggs

Transfer the dough to a mixing bowl and let it cool for 3–5 minutes (warm but not hot — if too hot, eggs will scramble). Stir in 1 teaspoon vanilla. Add eggs one at a time, beating thoroughly after each addition (use wooden spoon, hand mixer on low, or stand mixer with paddle). The dough will first look slack but will become smooth, shiny, and pipeable. Final dough should be thick but able to be piped through a star tip.

Transfer to piping bag

Fit a large piping bag with a 1/2-inch open star tip (or cut a 3/4-inch tip if using disposable bags). Fill the bag with the churro dough, smoothing the top to remove air pockets. Twist the top to close and keep the bag covered with a damp towel while heating the oil.

Heat oil

Pour about 2–3 inches of neutral oil into a heavy, deep skillet, saucepan, or Dutch oven (approximately 3 cups). Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pea-sized bit of dough — it should sizzle and rise steadily without browning instantly.

Pipe and cut churros

Hold the piping bag over the hot oil with the tip about 2–3 inches above the surface. Pipe 4–6 inch strips of dough directly into the oil, cutting the dough with kitchen scissors or a bench scraper. Do not overcrowd the pan — fry in batches leaving space for each churro to expand.

Fry until golden

Fry churros, turning once with tongs or a slotted spoon, until evenly golden and crisp, about 2–3 minutes per side (4–6 minutes total), adjusting heat to keep oil at 325–350°F (160–175°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for a minute.

Coat with sugar-cinnamon

While still warm (but not dripping with oil), roll each churro in the sugar-cinnamon mixture (combine 1 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl). Ensure they are well coated on all sides, then transfer to a serving plate.

Make chocolate sauce

Place 4 ounces chopped dairy-free dark chocolate in a heatproof bowl. In a small saucepan, warm 3 tablespoons unsweetened almond milk until it just begins to steam (do not boil). Pour the warm milk over the chocolate and let sit 30 seconds, then whisk until smooth. Stir in 1 teaspoon maple syrup (optional) and a pinch of sea salt to taste. Keep warm or reheat gently before serving.

Serve the churros warm, dusted with cinnamon sugar, with the dairy-free chocolate sauce on the side for dipping. Leftover churros can be reheated in a 350°F (175°C) oven for 5–7 minutes to crisp before serving.