Last week I lost a bet to Jeff and he ‘won’ a home-cooked three course meal. I’m always looking for desserts to turn gluten free and took this opportunity (and three quarters of my day off) to experiment with something new: churros.
Good churros are crispy on the outside but deliciously light and fluffy on the inside. The churros themselves aren’t sweet but they are rolled in cinnamon sugar for added flavour and crunch. They are the perfect vehicle for deliciously thick chocolate dipping sauce.
You don’t need a pastry bag and star tip to make these but the ridges make them look more authentic and give the cinnamon sugar more surface to cling on to.
Gluten Free Churros with Chocolate Coconut Dipping Sauce
Makes 6-12 churros
1/2 cup milk
2 tablespoons butter
1/2 cup and 2 tablespoons flour (I used Bob’s Red Mill Gluten Free All Purpose Flour)
1/4 teaspoon xanthan gum
oil for frying
1/4 cup sugar
1 teaspoon cinnamon
For the chocolate coconut dipping sauce:
1/4 cup coconut milk
1/2 cup dark chocolate, chopped roughly
- In a small saucepan over medium heat, bring milk and butter to a boil. Remove from heat and add flour and xanthan gum. Return to heat and stir continuously until mixture forms a ball too thick to stir.
- Transfer dough to a food processor or blender and add eggs. Pulse until mixture is smooth and sticky. Leave to cool.
- Fit a pastry bag with a star tip. Line a plate or baking sheet with parchment paper. Spoon dough into the pastry bag and squeeze lines of churros onto the parchment paper. The number of churros you can make will depend on how wide your pastry tip is and how long you make your churros. Place churros in the fridge for 30 minutes or up to 4 hours.
- Line a plate with paper towel and spread sugar and cinnamon out on another plate.
- Pour oil into a deep frying pan to fill it 1 1/2 inches high. Heat over medium heat. Drop some batter into the oil and if it sizzles immediately, the oil is ready. Add 3-4 churros at a time and fry for 1 minute each side, turning to ensure even cooking. Churros will turn a deep golden color when they are ready. Remove from oil with a slotted spoon and place on the paper towel plate to absorb excess oil. Roll in cinnamon sugar. Repeat with remaining churros.
- Meanwhile, heat coconut milk in a small saucepan until it begins to bubble. Remove from heat and add chocolate, swirling the pan to cover chocolate with coconut milk. Set aside for 5 minutes and then stir with a spatula until the mixture is smooth.
- Serve churros warm with dipping sauce.
Source: British Girl Bakes