Crispy on the outside, pillowy in the middle, these churros get piped straight into hot oil and fried until deeply golden, then rolled in a cinnamon-sugar coating while still warm from the pan. A rich, glossy dipping sauce made from full-fat coconut milk and melted chocolate turns them into a proper dessert rather than just a snack. The dough comes together fast on the stovetop, and piping it through a star tip gives every piece those classic ridged edges that hold onto extra sugar. Vanilla and a touch of cane sugar round out the dough itself, so the flavor stays warm and simple without needing much else. This one's a solid pick for a gluten free spread ā the frying step is quick, the payoff is dramatic, and everything is best eaten the moment it comes off the rack.
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Combine the water, vegan butter, 1 tbsp sugar, and 1/2 tsp salt in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a steady boil.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan, about 1 minute.
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