Heavenly Chocolate Vegan Churros with Dulce de Leche

Allergens

Wheat, Soy (in some dulce de leche products)

Ingredients

• 1 1/4 cups all
• purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup water
• 3 tablespoons oil
• 1 teaspoon vanilla extract
• 1 cup dulce de leche (store
• bought or homemade)

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Set aside.
2. In a saucepan, combine water and oil. Heat over medium heat until it begins to bubble.
3. Remove from heat and add in vanilla extract. Pour this mixture into the dry ingredients. Stir until well combined.
4. Transfer the dough into a piping bag fitted with a large star tip. Pipe 5 inch strips of dough onto a parchment lined baking sheet, spaced evenly apart.
5. Heat oil in a deep frying pan to 375°F (190°C). Carefully lower the strips into the hot oil and fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Warm dulce de leche in a microwave safe bowl for 30 seconds. Dip each churro into the sauce and coat evenly. Place on parchment paper to set.

Chef’s Insight

The key to perfect churros is the ratio of oil to dough. Too much oil will make them greasy, while too little will result in dry churros.

Notes

This recipe is vegan and can be made gluten-free with the appropriate substitutions.