These light and crispy gluten free churros are fried until golden brown, then rolled in cinnamon sugar and served the traditional way, with chocolate sauce.
4(200g (weighed out of shell))eggsat room temperature, plus more as necessary
¼cup(50g)granulated sugar
2teaspoonsground cinnamon
Neutral oilfor deep frying
For the chocolate
2ouncesbittersweet chocolatechopped
¾cup(6fluid ounces)milk
1teaspoon(3g)cornstarch
Instructions
Make the churros.
In a blender or food processor fitted with the steel blade, place the cream, melted butter, salt, and pastry flour, and blend until smooth. The mixture will form a very thick paste that should clump into a rough ball of dough.
Pour the 4 eggs on top of the paste, lock in the lid, and process until the mixture is smooth and uniformly well-blended (about 2 minutes).
Open the blender or food processor, and scoop the pastry with a spoon. The dough should be shiny and thick. If the dough isn’t shiny, process again in pulses until it has a sheen, but is still very thick.
If the dough is too stiff to pipe through the tip of a pastry bag, beat one more egg in a small bowl and add it, bit by bit, processing in between additions, until the dough is the proper consistency.
Transfer the dough from the blender or food processor to a pastry bag fitted with a large star tip.
Mix the sugar and cinnamon together in a large, shallow baking dish or a large zip top bag, and set it aside.
Pour 2 inches of frying oil in a heavy-bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 375°F.
Pipe out about 3 strips of dough, 4- to 5-inches long, into the hot oil (if necessary, snip off the end of the strip of dough with kitchen shears).
Fry for about 2 minutes, gently flip over the churros using a strainer or soft-tip kitchen thongs, and fry for another 2 minutes or until golden brown and firm.
Remove the churros from the oil to a paper towel-lined plate. Allow to cool very briefly, until they're no longer too hot to handle, before tossing the hot churros in the cinnamon-sugar mixture to coat.
If you're using a zip top bag, try cinching or sealing the bag with the churros inside and shaking the bag gently to coat. Return the coated churros to the paper towel-lined plate.
Repeat with the remaining pastry dough, including tossing the warm, fried churros in the cinnamon-sugar.
Make the chocolate sauce.
Place the chopped chocolate and most of the milk (reserving about 2 tablespoons of milk in a small, separate bowl) in a small, heavy-bottom saucepan.
Cook over medium-low heat, stirring occasionally, until the chocolate is melted, and the milk begins to simmer.
To the small bowl with the remaining milk, whisk in the cornstarch until smooth. Pour the cornstarch and milk mixture into the saucepan, and stir to combine.
Simmer the chocolate mixture, continuing to stir occasionally, until it coats the back of a spoon (about 2 minutes).
Pour into a small container for dipping, and allow to cool to room temperature before serving as it will thicken as it cools.
Serve the churros warm with the chocolate dipping sauce. Stir occasionally to loosen the chocolate sauce, as necessary.
They're best eaten soon after being fried, but can be refreshed in a 300°F oven for about 5 minutes before serving. Try sprinkling them with lukewarm water first, and they will crisp back up a bit.
149 grams all purpose gluten free flour blend like Better Batter
19 grams dry milk powder
19 grams cornstarch
If you're using a high starch blend like Cup4Cup, just use the full 1 ⅓ cups (187 grams) of that. For more details, including how to make a dairy free gluten free pastry flour, please click through to the link in the recipe.Originally published on the blog in 2013. In 2022, gf churros recipe simplified; most photos and text new.