Directions

1White & Black Sesame Sugar- Mix 100g sugar with white sesame on one plate and then on a second plate mix another 100g sugar with the black sesame. Set both plates aside.

2Churros - Whisk together water, sugar, salt and plant based Nuttelex in a pot over medium-low heat. Remove from the heat when mixture begins to boil. Stir in flour, mix until it comes together and forms a firm dough ball. Cool dough and transfer into a piping bag fitted with a large star tip.

3In another pot, heat oil in pot until it reaches 180C. Using the piping bag, Squeeze the dough over the pot of oil to a length of about 4 inches. Use scissors or a sharp knife to cut and release into the oil.

4Fry 2 or 3 churros at a time till golden brown. Transfer the churros to kitchen paper/towel to drain for about 2 minutes.

5Roll to coat a few churros around the in the white sesame sugar mixture and then with next batch of churros roll in the black sesame sugar mixture. Best served warm.