Cooking time 20 minutes
For the Churros:
1 cup water
1/2 cup butter
Red food dye
1/4 tsp salt
1 cup minus cocoa powder
3 eggs, beaten
Cinnamon sugar ( 1/2 cup granulated sugar mixed 1 teaspoon cinnamon
For the cream cheese dip
4 ounces cream cheese, softened
2-4 tablespoons soy milk
1/4 cup powered sugar
Pinch of salt
Make the churro dough: in a medium saucepan, combine water, butter and red dye. Bring to the boil over high heat. While stirring, gradually add the flour, cocoa powder and salt. Continue to mix until a dough ball starts to form. Cook for another minute. Remove from heat.
Transfer dough to a stand mixer with paddle attachment. While dough is still warm, beat in the egg mix gradually on high speed. Dough might look like it’s separating but it will come together. Mix until all eggs are combined and dough is smooth. Place in piping bag with a star tip.
Fry the churros: in a heavy stock pot, heat 4 inches of sunflower oil to 350 degrees. Using the piping bag, squeeze churros dough strips into oil, and cook for about 2 minutes per side. Remove from oil and let cool slightly. Roll churros in the cinnamon sugar.
Make the dip: in a small bowl, combine softened cream cheese, milk, powdered sugar and pinch of salt until and mix until creamy and smooth. Serve alongside churros.