Churros
These churros are wonderfully crunchy on the outside and soft in the middle, making them an irresistible vegan dessert. Coated in sweet cinnamon sugar and served with rich melted dark chocolate for dipping, they are a delightful treat for any occasion.
Instructions
- 1
Boil the kettle. In a free-standing mixer, whisk together the self-raising flour (200 g), baking powder (1 tsp), and sea salt (1 pinch). Carefully pour in the boiling water (250 ml) and beat by hand with a wooden spoon until a sticky dough forms. Then, use the beater attachment to beat on medium speed for 3 minutes until smooth. Transfer the batter to a piping bag fitted with a 1cm star-shaped nozzle.
- 2
Pour the vegetable oil (1 litre) into a large sturdy pan and heat to 190ºC. Use a thermometer or a small piece of peeled potato: when it rises and turns golden, the oil is ready. Ensure safety and attention while frying.
- 3
Carefully pipe 10cm-long strips of batter into the hot [vegetable oil]. Fry in batches for 4 minutes, turning halfway, until golden and puffed. Use a slotted spoon to transfer them to a tray lined with kitchen paper to drain. Ensure the [vegetable oil] returns to temperature before adding the next batch.
- 4
Combine the caster sugar (4 tbsp) and ground cinnamon (1 tsp) in a shallow bowl. While the churros are still hot, toss them in the cinnamon sugar mixture until evenly coated.
- 5
Melt the vegan dark chocolate (100 g) in a heatproof bowl set over a pan of gently simmering water. Remove from heat once melted.
- 6
Serve the churros warm, perfect for dipping in the melted [vegan dark chocolate]. Enjoy this delicious vegan treat!
Nutrition Facts
Per portion
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