Churros sundae is from a new cookbook, Epic Vegan by Dustin Harder. Check the link if you fancy reading more about the book on my book blog.
The churros can be either baked or fried. I tried both version and they are really good either way. You can use the remaining sugar from the coating in a crumble, as I will, or to add to coffee or tea, for a flavoured brew.
The dough will be thick, so do not worry if it seems too thick.
Ingredients for 3 x Churros Sundae with a fried Churros on top. 4 x Churros Sundae, only as cups:
– 250g plain white flour
– 235ml water
– 55g vegan butter
– 35g sugar + 35g sugar for coating
– a few drops of Rum extract
– 1 tsp cinnamon
– oil spray
– ice cream
– chocolate sauce
To make the dough, boil the water with the butter, the Rum essence, and the sugar in pan. When it reaches boiling point, take off and incorporate the flour. Let it cool for 15 minutes.
Preheat the oven at 220C or 200C for fan ovens.
He recommends transferring it into a pipping bag and pipe the cups. I shaped them by hand and it was much easier, so this is the method I recommend. Pipe or place the shaped cup on the bottom of a muffin tray, which is up-side down. If you use a metal one, it will heat and the cups will bake faster. I used a silicone one and the cups took longer to bake.
Bake for 16 minutes or until they are golden brown. As I mentioned, the baking time depends on what you are baking them on. Transfer the cups onto a cooling rack. Leave to cool for 10 minutes. Spray with oil and dust with the remaining sugar mixed with cinnamon.
Alternatively you can fry them. This is how the fried one looks like. In a small pan, over medium heat, fry them for a few minutes, turning them. They should be golden brown. Leave to cool and dust them with sugar.
To make the Churros Sundae, fill the cups with ice cream, drizzle some chocolate sauce, and place the fried Churro doughnut on top.