Churros

In a medium saucepan add water, vegan butter, brown sugar, vanilla extract and salt. Whisk to combine and bring to a boil over medium heat. Remove from heat as soon as it starts to bubble.

Now, add flour to the boiled mixture & stir well with spatula or spoon until mixture starts to smooth out. Now, add the flax egg to the mixture (or aquafaba), stir to combine and make sure it’s smooth without lumps. Allow the batter to cool down.

Heat frying oil in a cast iron to 375 degrees F. It is important that you maintain this degree of heat throughout the frying process. Simply wait a few minutes in between frying batches to make sure the oil returns to the correct frying temp. Otherwise your churros could fall flat or soggy.

In the meantime, prepare your sugar coating by combining sugar & cinnamon in a plate or bowl and set aside.

Pour the churro batter into your piping bag fitted with a large 1B Star Tip (drop flower decorating tip).

When oil reaches 375 degrees, fry your churro strips directly into the oil, pipe the batter directly into the hot oil while using a blunt end of a knife to cut the batter from the tip. Only fry a few churros at time.

Each churro should fry for a minute or so before gently flipping over ideally using a heat and oil proof tongs.  If the churros stick to each other, let them continue frying and you can separate them after frying. Continue to fry for a combined total of 4 minutes until golden brown.

Remove churros from oil & place them on paper-towel lined cooling rack to drain and cool. While churros are still warm, toss and coat them in the sugar and cinnamon (optional) mixture.

Serve immediately.