Homemade Eggless Churros
100g granulated sugar
1 ½ tsp (4g) ground cinnamon
set aside
240ml water
2 tbsp (28ml) olive or vegetable oil
1 tbsp (15g) sugar
1/2 tsp (3g) salt
place over medium-low heat
bring to a boil
1 tsp (5g) vanilla extract
125g all purpose flour
¼ tsp (1g) baking powder
stir until well combined
transfer the dough into a cloth pastry bag fitted with a star tip (like 6B)
about 2 ½ cups (600ml) vegetable or canola oil
heat oil over medium heat to 350°F (180°C)
pipe about 4-5 inch (10-13cm) strips of dough into the hot oil
fry until golden brown and crisp for about 4-5 minutes
drain on paper towels
roll churros in sugar cinnamon mixture
100g semisweet chocolate chips/chunks
120g whipping cream
melt over bain-marie
serve churros with chocolate sauce