These golden, ridged sticks start with a simple stovetop dough of water, sugar, salt, and flour, whisked over the stove until it comes together into a smooth, pipeable batter kissed with vanilla. Piped straight into hot oil, they puff and crackle into deep-golden, crisp-edged spirals with a soft, pillowy center — the kind of texture that only comes from real deep-frying. While still warm, each churro gets rolled generously in cinnamon sugar so it clings to every ridge and crevice. Finely chopped dark chocolate melts into a glossy dipping sauce alongside, rich and pourable, perfect for dunking each bite. It’s a fun, hands-on treat to make from scratch, and it holds up beautifully as a go-to option on a vegan dessert table.
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Combine the water, butter, 1 tbsp sugar, and salt in a medium saucepan over medium-high heat and bring to a full boil, stirring once or twice until the butter is completely melted.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth, non-sticky dough that pulls cleanly away from the sides of the pan.
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