Churro (dairy-free) Recipe

Bring liquid to a boil and add flour

In a medium saucepan, combine 1 cup water, 4 tbs dairy-free butter, 1 tsp granulated sugar, and 1 tsp salt. Place over medium-high heat and bring to a rolling boil, stirring so the butter melts and the sugar dissolves.

Incorporate flour

Remove the pan from heat. Immediately add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon or spatula until the mixture comes together into a smooth, slightly glossy dough and pulls away from the sides of the pan (about 30–60 seconds).

Cool slightly

Transfer the dough to a heatproof bowl and let it cool for 3–5 minutes so it stops steaming. Cooling slightly prevents the eggs from scrambling when added.

Beat in eggs

Add the eggs one at a time, mixing thoroughly after each addition. Use a wooden spoon, spatula, or mixer on low speed. After both eggs are incorporated, beat in 1 tsp vanilla extract. The dough should be smooth, glossy, and pipeable — thick but soft enough to press through a piping bag.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep pan so it reaches 2–3 inches up the sides. Heat the oil over medium heat until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily but not brown instantly.

Pipe churros and fry

Fit a large sturdy piping bag with a large star tip (1/2–3/4 inch opening) or use a churro maker. Fill the bag with the dough. Squeeze 4–5 inch strips directly into the hot oil, cutting the dough with kitchen scissors or a knife. Fry in batches without overcrowding the pot, turning as needed, until deep golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Adjust heat to maintain 325–350°F (160–175°C) so they cook through without burning.

Drain

Use a slotted spoon to transfer churros to a wire rack set over a baking sheet or to paper towels to drain for 30–60 seconds so excess oil drains.

Prepare coating

In a wide, shallow bowl, combine 1 cup granulated sugar and 2 tsp ground cinnamon, stirring to mix evenly.

Toss churros in coating

While the churros are still warm (but not dripping oil), toss them in the cinnamon-sugar mixture to coat evenly. Use tongs or two forks to roll and press the coating onto the surface so it sticks.

Melt chocolate and combine

In a small saucepan over low heat, warm 3 tbs canned full-fat coconut milk until just simmering (do not boil). Remove from heat and add 3 oz dairy-free dark chocolate chips and 1 tsp corn syrup or maple syrup (if using). Let sit for 1 minute, then whisk until smooth. Add a pinch of salt to balance sweetness. If the sauce is too thick, whisk in 1–2 tsp more warm coconut milk to reach desired consistency.

Serve warm

Transfer sauce to a small serving bowl and keep warm until ready to serve with the churros.

Serve the cinnamon-coated churros warm with the dairy-free chocolate sauce on the side for dipping. Churros are best eaten fresh — if holding, keep in a warm oven (about 200°F/95°C) on a rack to maintain crispness for up to 20–30 minutes.

Reheating: to refresh leftover churros, reheat in a 350°F (175°C) oven for 4–6 minutes until crisp.