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Vegan cinnamon and sugar churros with dark chocolate sauce

Crunchy, golden, sugar-dusted churros from the A green planet Cookbook are fried to perfection. Toggle it by dipping in warm peanut butter, strawberry sauce, or vegan caramel sauce.

What you need:

For the churros:
2 cups of water
1 teaspoon of salt
¼ cup neutral vegetable oil
2 cups of flour
5 to 6 cups of oil for frying

For the cinnamon and sugar coat:
½ cup of granulated sugar
1 tablespoon of cinnamon

For the chocolate sauce:
⅓ Cup of dark chocolate chips
¼ cup full-fat coconut milk
¼ teaspoon vanilla
¼ teaspoon of cinnamon

What you are doing:

  1. For the churros, bring the water, salt and vegetable oil to a boil in a medium saucepan over medium heat. After cooking, remove the mixture from the heat. In a large mixing bowl, add the flour and water mixture. Stir until everything is well mixed, then let the dough cool for 15 minutes.
  2. For the cinnamon coating, mix the sugar and cinnamon in a shallow bowl. Put aside.
  3. After cooling, put the dough in a piping bag with a large star nozzle attachment. Then, in a deep saucepan, bring 5 to 6 cups of vegetable oil (enough to completely submerge churros) to 375 degrees.
  4. Press 2 to 3 pieces of dough at a time over a saucepan of oil (about 10 to 15 cm long). Cut off each piece with scissors or a knife.
  5. Fry the churros until golden brown, about 2 to 4 minutes per batch. Remove each from the oil with a slotted spoon and place on a plate lined with kitchen paper. Let sit for 30 seconds before rolling in the cinnamon and sugar mixture. Repeat with the rest of the batter.
  6. For the chocolate sauce, melt the chocolate, coconut milk, cinnamon and vanilla in a double boiler over low heat. Keep stirring until the chocolate has melted, then transfer it to a serving bowl.
  7. Serve churros while they are still warm with a side dish of chocolate sauce.

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