VEGAN CHURROS

For the Coating: In a small bowl, stir together 1/2 cup cane sugar and 1/2 tbsp cinnamon then set to the side.

For the Dough: In a medium sauce pan, combine 1 cup water, 3 tbsp vegetable oil, 1 tsp vanilla, 2 tablespoons cane sugar, and a pinch of salt. Bring to a boil. Remove from heat. Immediately stir in 1 cup all-purpose flour until the dough forms a ball. Let dough cool until it can be handled, about 15 minutes.

Assembly & Frying: Load the cooled dough into a piping bag (with a corner snipped off, fitted with a large star tip). Heat 1 quart of frying oil in a large pot until it reaches 375F. If you don’t have an oil thermometer, keep on medium-low heat and test one first to see if you need it higher or lower in heat. Fry churros until golden, about 2-3 minutes. Use tongs to remove them to a paper towel-lined plate then immediately put them into the cinnamon sugar mixture, making sure they get nice and coated. Repeat with any remaining dough.

For the Chocolate Dip: Chop 4 ounces of dark chocolate into chunks, place in a bowl, then microwave for 15-second intervals, stirring in between until melted and smooth.

Serve churros warm or at room temperature, with the chocolate sauce. Churros are best the day they are made.