Vegan Churros

In a medium bowl, combine the all purpose flour (2 cups), cinnamon (1 tbsp), and salt (0.5 tsp). Mix well and set aside.

In a 3-quart saucepan over medium-high heat, add the vegetable oil (0.33 cup), brown sugar (2 tbsp), and water (2 cups). Mix well and bring to a boil.

Once the brown sugar (2 tbsp) dissolves, remove from heat. Stir in the flour mixture with a wooden spoon until a dough ball forms. Place the dough ball on a plate and let it cool for minutes (10). Start 10m timer

In a wide bowl, mix the sugar (1 cup) and remaining cinnamon (1 tbsp) for coating. Set aside.

Wash and dry the 3-quart saucepan.

Add about 4 inches of vegetable oil (6 cups) to the saucepan and heat over medium-high heat for minutes (5). Start 5m timer

While the oil heats, carefully place the dough into a piping bag fitted with a large star tip.

Test the oil by dropping a small piece of dough into it. If it sizzles and floats, the oil is ready.

Carefully squeeze 4 to 5-inch strips of dough into the hot oil. Fry in batches of 3 churros for about minutes (5) until golden brown, monitoring constantly. Start 5m timer

Using tongs, carefully remove the hot churros from the oil and let any excess oil drip for a few seconds. Place them on a paper towel for minute (1). Then, roll the cooked churros in the cinnamon and sugar mixture until well coated. Repeat until all dough is used.