I’m sorry to all of you who are on January health kicks, but I had these over the Christmas period and they were too good not to share! I watched and drooled through the making of churros on The Great British Bake Off last autumn, googling almost immediately where I could buy churros to cook at home, but sadly I was left disappointed. The faff of having to make my own churros and deep fry them didn’t appeal to me, so I couldn’t have been more happier when my sister Faye announced she would be making homemade churros as a dessert to follow on from our Mexican feast on new years eve.
My sister Faye has been a coeliac for over 10 years now so our churros were gluten free but still tasted absolutely amazing, but feel free to replace with gluten flour.
Ingredients | makes 24
60g unsalted butter, chopped
Pinch of salt
190g Gluten free self raising flour
1tsp xanthan gum
50g granulated sugar
Oil, for frying
For the chocolate sauce:
100g macabella crunch chocolate spread
100g crème fraîche
- To make the churros add the milk, butter and salt to a large saucepan on a medium heat until the butter is melted and the mixture begins to boil.
- Remove the pan from the heat, add the flour and stir vigorously. Return the pan to the heat and continue to stir for 3 minutes until the mixture begins to pull away from the sides of the pan and comes together in a ball. Remove from the heat and allow the mixture to cool.
- Transfer half the dough to food processor and pour the beaten eggs on top and then add the remaining dough. Pulse until the mixture is smooth then leave to cool.
- While the dough is cooling, pour 2 inches of frying oil in a heavy-bottom pan with high sides and heat the oil over medium heat until the temperature of the oil reaches 350°F. Transfer the dough into a pastry bag fitted with a large star tip. Pipe out about 3 strips of dough, 3 to 4 inches long, into the hot oil. Fry for about 2 minutes, gently flip over the churros, and fry for another 2 minutes or until golden brown and firm.
- Remove from the oil to a paper towel-lined plate, allow to cool briefly before tossing the hot churros in sugar. Repeat with the remaining dough.
- Once the churros are ready, make the chocolate sauce. Simply mix the chocolate spread and crème fraîche together.
Recipe credit: http://glutenfreeonashoestring.com/gluten-free-churros-recipe/