Vegan Churros
User Reviews
5
Vegan Churros
Description
The recipe blends all-purpose flour with cinnamon and salt, then combines it with a boiled mixture of water, vegetable oil, and brown sugar to form a dough. After cooling the dough, it is piped through a star tip into hot oil and fried until puffed and crisp. The frying process creates a churro with a crunchy exterior and soft inside.
Once fried, the churros are rolled in cinnamon sugar, balancing warmth from the spice with sweetness. Proper oil temperature, tested by dropping a small dough piece to ensure sizzling and floating, is key to avoiding greasy or burnt churros. A large star tip creates the characteristic ridges for holding the cinnamon sugar coating well.
Serving the churros fresh is best for optimal texture and flavor. They can be enjoyed as a snack or dessert, dipped in chocolate or eaten plain. This recipe relies on piping the dough to achieve the distinct churro shape and texture.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cinnamon divided
- ½ teaspoon salt
- ~⅓ cup vegetable oil
- 2 tablespoons brown sugar
- 2 cups of water
- 1 cup sugar
Instructions
- In a medium bowl, add the flour, 1 tablespoon of cinnamon, and salt. Mix well and set aside.
- In a 3-quart saucepan over medium high heat, add the oil, brown sugar, and water. Mix well and bring it to a boil.
- Once the brown sugar has dissolved, remove from the heat and with a wooden spoon stir in the flour, until it forms a dough ball. It takes time to knead the dough with the spoon, but since it’s hot, it cannot be done by hand. Place the dough ball on a plate or bowl and allow the dough to cool down for 10 minutes.
- In the meantime, in a wide bowl, mix the sugar and remaining cinnamon for coating. Set aside.
- Wash and dry the 3-quart saucepan.
- Add about 4 inches of oil and let it heat over medium high heat for 5 minutes.
- While the oil heats, carefully place the dough in a piping bag with the large star tip. Set aside.
- Test the oil by carefully dropping a small piece of dough into the hot oil. If the dough sizzles and bloats to the top of the oil, the oil is ready.
- Carefully squeeze about 4 to 5 inches of dough into the hot oil. Work in batches of 3 churros at a time and fry them until golden brown for about 5 minutes. Monitoring constantly is important.
- With tongs, one by one, carefully pick up the hot churros out of the oil and allow them to drip any excess oil for a couple seconds. Place the churros on a paper towel for 1 minute while you squeeze another batch of churros into the oil. Then roll the cooked churros into the cinnamon and sugar mixture. Repeat the process until no more dough is left.
Notes
- Use a piping bag with a closed star tip or a churrera to achieve ridged edges typical of churros.
- Ensure the frying oil is hot enough to prevent the churros from absorbing excess oil; test by frying a small dough piece to see if it floats and sizzles.
- A candy thermometer is useful for monitoring oil temperature for consistent frying results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 107g | 36% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 300mg | 13% |
| Potassium | 93mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 56g | 112% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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