1. Heat the liquid ingredients:
Place the water, coconut oil, sugar, vanilla sugar and a pinch of salt in a small pan. Heat everything over a medium heat, stirring constantly, until the water starts to boil.
2. Stir in the flour:
Remove the pan from the heat. Add the flour one spoonful at a time and stir vigorously until a homogeneous, thick dough forms. The dough should come away from the sides of the pan easily.
3. Leave the dough to rest:
Leave the dough to cool for approx. 15 minutes. This is important so that it can be piped easily later.
4. Form churros:
Pour the dough into a piping nozzle with a star-shaped nozzle. Pipe 20-30 cm long strips onto a baking tray lined with baking paper. You can leave them straight or shape them into spirals.
5. Bake the churros:
Bake the churros at 200 °C top/bottom heat for approx. 30 minutes until they are golden brown and crispy. Tip: For extra crunch, turn on the grill for 1-2 minutes at the end (watch carefully!).
6. Roll in cinnamon and sugar:
Brush the hot churros with melted margarine immediately after baking and roll them directly in the sugar and cinnamon mixture. Best enjoyed warm!
Nutritional information (per portion, approx.):
- Calories: 210 kcal
- Fat: 9 g
- Carbohydrates: 30 g
- Sugar: 10 g
- Protein: 2 g
