Spanish Beach Churros

First, make the chocolate sauce. Break up the dark chocolate (100 g) and put it into a small saucepan with the plant milk (185 ml), sugar (40 g) and vanilla extract (0.5 tsp). Stir until a smooth sauce forms. Transfer to a serving bowl and set aside.

Next, prepare the piping bags. Sprinkle sugar (115 g) and the ground cinnamon (2 tsp) over a large plate and set aside. If using disposable piping bags, stack and roll several together to create one thick cone to prevent splitting. Cut a small hole at the tip, insert a 1.5 cm star-shaped nozzle, and push it down. Spray or brush the inside of the bag with a little [vegetable oil]. If using a reusable bag, insert the nozzle and coat lightly with oil.

Heat the oil. Pour the vegetable oil (1.5 litre) into a large deep saucepan, ensuring it fills about a third of the pan. Heat the oil to approximately 180°C, or until a wooden spoon dipped into the oil sizzles around the edges.

Meanwhile, form the churro dough. Put the water (500 ml), the remaining sugar (100 g), the vegetable oil (2 tbsp), salt (0.5 tsp) and vanilla extract (0.5 tsp) into a medium saucepan and place on high heat. Bring to a boil, stirring until the sugar dissolves. Remove from the heat, add the plain flour (240 g), and beat vigorously with a wooden spoon until it forms a thick, sticky dough. Spoon the mixture into the prepared piping bag.

Cook the churros. Pipe 6 churros onto a baking tray lined with parchment paper, each about 10–15cm long. Carefully transfer the churros to the hot oil (you can also pipe them directly into the oil if comfortable). Fry for 8–10 minutes, until golden and cooked through. Use a wooden spoon to separate them if they stick. Remove the churros with a slotted spoon and place on kitchen paper for 1 minute to drain. While still hot, transfer to the cinnamon sugar mixture and roll until completely covered. Repeat with the remaining dough, which may require 3 or 4 batches. Serve with the chocolate sauce. Start 9m timer