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Churros with Chocolate

Latin American · 40 min · Easy · 4 servings

Churros with Chocolate

Choux-style dough piped straight into hot oil, rolled in cinnamon sugar and dipped in thick drinking chocolate. Crisp ridges, soft middle.

~630 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Make the dough

    ⏱ 10 min

    Bring the water and the vegan butter to a boil in a pot. Tip in all the flour at once and beat hard with a wooden spoon until it forms a smooth ball that leaves the sides. Cool for 10 minutes.

  2. 2

    Melt the chocolate

    Warm the plant milk in a pot, take it off the heat and stir in the chopped dark chocolate until glossy and thick. Keep warm.

  3. 3

    Pipe and fry

    ⏱ 4 min

    Heat the oil to 355°F (180°C). Pipe 4½ inch (12 cm) lengths of dough straight into the oil using a star nozzle, snipping with scissors. Fry 3–4 minutes, turning, until deep gold. The ridges from the star nozzle are what make them crisp — a round nozzle gives soft tubes.

  4. 4

    Roll and dip

    Drain briefly, then roll in the cinnamon sugar while still hot so it sticks. Serve immediately with the warm chocolate for dipping.

Notes

The dough must be beaten until genuinely smooth or the churros split in the oil. Roll in sugar hot; wait, and the sugar slides off. Like all fried things these are a now food, not a later food.

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