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Vegan Rose Sugar Churros & Dark Hot Chocolate

Vegan Rose Sugar Churros & Dark Hot Chocolate

Prep

20 min

Bake

N/A

Serves

12-14

Difficulty

Medium
Vegan Rose Sugar Churros & Dark Hot Chocolate

About

The perfect indulgent, these Churros made with ground rose petals and paired with thick dark chocolate makes for the best dessert combo. (They're vegan too)!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

Step 1

For the rose sugar: In a plate, mix together the Tate & Lyle Pure Cane Caster Sugar and ground rose petals.

Step 2

To make the churros: In a non-stick pan, bring the water, aquafaba, vanilla and vegan butter to a boil.

Step 3

Immediately switch the heat off and add the flour and Tate & Lyle Pure Cane Caster Sugar. Mix with a wooden spoon to form a soft ball. Beat with the spoon for 2-3 minutes, until smooth.

Step 4

Transfer the dough to a plate and cover. Allow to rest for 10 minutes.

Step 5

Fit a strong piping bag with a large star-shaped piping nozzle (I used # 847). Fill the bag with the rested dough.

Step 6

Heat the oil in a large pan suitable for frying. The temperature of the oil should be 175°C/350°F.

Step 7

Carefully pipe the dough into the oil, using a pair of kitchen scissors to cut them to the desired length. Mine were around 8-10cm in length but you can do them as long or as short as you like.

Step 8

Fry the churros in small batches for 2-3 minutes, until golden all over. Use a slotted spoon to remove the churros from the oil and drain on absorbent kitchen towel. Allow to cool for 5 minutes and then toss the warm churros in the rose sugar.

Step 9

To make the dark hot chocolate: Place the chocolate in a bowl. Add the golden syrup and pour in the hot water. Allow to sit for one minute and then stir slowly for a few minutes until melted and glossy.

Step 10

Serve the warm churros with the dark hot chocolate.

Ingredients – 7 items

Serving

1

FOR THE CHURROS (MAKES 12-14)

Flour

Plain flour

225 g
Water

Water

285 ml

Aquafaba

Water from a tin of unsalted chickpeas or white beans

100 ml
Butter

Vegan butter

30 g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

25 g
Vanilla

Vanilla extract

2 tsp
Olive-oil

Oil

For frying

1 L

FOR THE ROSE SUGAR

Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

75 g

FOR THE DARK HOT CHOCOLATE

Chocolate

70% dark chocolate

Vegan, roughly chopped

125 g

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