Description
Crispy gluten-free churros, fried to golden perfection and served with a luscious caramel rum dipping sauce. A delightful dessert for any occasion.
Ingredients
Units
Scale
- 1 cups (237 ml) milk
- 100 grams (3.5 oz) butter
- Pinch of sea salt
- 1 cups (237 ml) self-raising gluten-free flour
- 1/4 teaspoon ground cinnamon
- 3 eggs
- Vegetable oil
- 1 cups (237 ml) sugar
- 1/2 - 1 teaspoon ground cinnamon
Instructions
- For the caramel sauce:
- For the churros:
- Put the milk, butter, and salt in a medium saucepan and slowly bring to a boil to melt the butter. Turn the heat to low and add the flour (or flour mix) and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan.
- Tip the dough into the bowl of a standing mixer and let it cool for 5 minutes.
- Add the eggs one at a time, beating thoroughly between each addition. The dough should be thick, shiny, and smooth. Adjust with more egg yolk or a dash of milk if needed; the batter should fall very slowly from a spatula when lifted.
- To cook:
- Fit a large pastry bag with a large star nozzle and fill with some of the dough. Do this in batches if necessary.
- Heat 3cm of vegetable oil in a deep medium-sized frying pan or saucepan to 190°C (375°F) or until a cube of bread dropped into the oil turns golden in 30 seconds.
- Pipe lengths of dough directly into the oil (use scissors to cut each length), but don’t overcrowd the pan as the churros need room to puff up during cooking.
- Cook for a few minutes, turning carefully from time to time, until golden and crisp. Lift out of the oil with a slotted spoon and place on paper towels to soak up extra oil. Then roll in the cinnamon sugar.
- Serve warm with the chilled caramel sauce for dipping.
Notes
- For gluten-free flour, use a blend specifically designed for baking to ensure optimal texture.
- To prevent soggy churros, ensure the oil is at the correct temperature before frying and don’t overcrowd the pan.
- Store leftover churros in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 3 churros
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50