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eggless churros with chocolate dipping sauce

Eggless churros with chocolate dipping sauce

These delicious eggless churros are crunchy on the outside and soft on the inside, are rolled in cinnamon sugar and go great with the chocolate dipping sauce
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Ingredients
  

For the churro dough :

  • 160 grams or 1 1/4 cups all purpose flour or maida
  • 1 tsp sugar
  • 1 tsp cinnamon powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 200 ml hot boiling water 3/4 cup plus 1 tbsp
  • 1 tbsp oil

For the chocolate dipping sauce :

  • 100 grams or 2/3 cup dark chocolate
  • 120 ml or 1/2 cup cream
  • 14 grams or 1 tbsp unsalted butter
  • 1 tsp vanilla

For frying and finishing:

  • OIl to fry the churros
  • 50 grams or 1/4 cup castor sugar
  • 1 tsp cinnamon powder

Instructions
 

To make the chocolate dipping sauce :

  • In a sauce pan , heat the chocolate , cream and butter together until melted and smooth.
  • Take off heat and mix in the vanilla
  • Keep aside until serving time

To make the churro dough :

  • In a large bowl, stir together the flour , salt , cinnamon , sugar and baking powder.
  • Add the hot boiling water and oil.
  • Stir with a wooden spoon or spatula until it forms a dough.
  • Knead this for a minute ( when hot enough to handle) until smooth

To fry the churros :

  • Fit a piping bag with a open star tip ( use two piping bags one inside the other if they are flimsy).
  • Fill with the churro dough
  • Stir together the cinnamon and sugar . Keep ready in a plate or shallow dish
  • Heat oil in a pan over medium high heat
  • Once hot and sizzling , hold the piping bag over the oil and pipe out about 2 inches of the dough. Slide a knife across the piping tip to snip the churro off. The dough will fall into the oil
  • Similarly pipe out around 10 churros into the oil ( depends on size of your pan )
  • Fry while turning over occasionally until the churros are golden brown. This takes a few minutes.
  • Remove using a slotted spoon onto a tissue or napkin
  • After a minute , toss the warm churros in the cinnamon sugar mixture.
  • Repeat with all the dough .
  • Serve warm immediately with the chocolate dipping sauce !

Notes

This recipe makes around 35 churros (about the length of your little finger ).
You can double the recipe.
These are best served warm and fresh. You could store them in an airtight container for a day , but they just aren't as good!
I used 1M star tip for piping . With a smaller tip , the churros are more crunchy throughout and with a bigger one , you get a soft inside.
If you are not comfortable piping directly into oil , you can pipe the churro dough onto parchment and then lift and drop them into the oil.
The butter in the chocolate sauce is for shine and can be omitted 
My measuring cup is 240 ml.