1. Mix plant milk, water and vegan butter. Bring the mixture to boiling.

2. Add flour and cook at low heat until the dough is formed.

3. Knead the dough for 2 – 3 minutes until the surface is smooth. Add the dough into a piping bag.

4. Squeeze out Churros on baking paper first so that you will not panic when frying them.

5. Fry at 180 Celsius for about 3 – 4 minutes until churros are golden brown.

6. Wrap churros with cinnamon sugar or sesame sugar when they are still hot. Dip with preferred sauces.

Note

1. Because the dough is quite solid, please use heavy-duty piping bags.

2. Using a thermometer to measure the temperature is recommended. Alternatively, you can:

a. Test with a chopstick. You should see small bubbles around the chopstick fast move up

b. Use a piece of dough to test. The dough should float immediately and surround by lots of bubbles.

3. Most recipe use “cup” as the measuring unit. Although the reference is 1 cup flour to 125 g flour, I found 1 cup flour should be around 160g. 

Seasoning and dips