Homemade churros might sound intimidating, but they’re extremely simple and rewarding to make. The dough comes together in around five minutes and the frying only takes ten minutes - which makes them the dinner-party-dessert you didn’t know you could pull off, but totally can. This recipe also includes instructions to make a rich, creamy, lightly spiced vegan hot chocolate to serve the churros with - but they’re also delicious on their own.
Churros taste their best as soon as they’re fried and coated in cinnamon sugar, but that doesn’t rule out preparing them ahead of time. If you’ve made a large batch and want to continue eating them for a few days, you can warm them up in the oven for 5-6 minutes, which will bring them back to life and crisp them back up. If you’re planning ahead for post-dinner churros, you can pipe them all onto a baking sheet lined with parchment paper and store them in the fridge until you’re ready to fry them.
30g caster sugar
90g dark chocolate, chopped
¼ tsp ground cinnamon
20g cocoa powder
180ml plant based milk
¼ tsp salt
120g bread flour
¼ + ½ tsp ground cinnamon, divided
⅛ + ¼ tsp salt, divided
½ tsp baking powder
10g + 40g caster sugar, divided
125ml boiling water
1 tbsp plant based butter, melted
1L vegetable oil, for frying
Start by making the hot chocolate, so the churros can be eaten as soon as they’re ready. In a small saucepan, combine the sugar, dark chocolate, cinnamon, cocoa powder, milk and salt.
Heat the mixture over medium heat, stirring constantly, until it reaches a simmer. Simmer the hot chocolate for 2-3 minutes, then remove it from the heat.
Next, make the churro dough. In a large bowl, whisk together the flour, ¼ tsp cinnamon,⅛ tsp salt, baking powder and 10g sugar.
Next, stir in the boiling water and melted butter and mix it until a stiff dough comes together. Transfer the dough into a piping bag fitted with a star tip.
Heat the oil in a heavy-set pot until it reaches 170˚C and line a tray with kitchen roll, to remove excess oil from the churros once they’re fried.
Once the oil is ready, pipe around four 8cm long churros into the oil at a time, slicing the dough with a scissor as you go. Alternatively, you can pipe them all onto a sheet of parchment paper and add them to the oil from there.
Fry the churros for 3-4 minutes, until golden brown. Use a slotted spoon to transfer them onto the tray with kitchen roll as you go.
While the churros fry, combine the 40g sugar, ½ tsp salt and ½ tsp cinnamon in a bowl. Toss the churros in the cinnamon sugar, then transfer them onto a dish.
Eat the churros warm, dipped in the hot chocolate.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.