First off this is not my recipe it belongs to the wonderful Heidi of Adventures of a Gluten Free Mom (aka Super Mom – in my mind!).
I can’t remember exactly how we started talking about Churros last night but Bryan was saying how much he loved them but hated that you could really only get them at amusement parks and such. A light bulb went off in my head and remembered that Heidi had posted a Churro recipe not that long ago. I went to her page, found the recipe and realized I had everything I needed to make them. Well I had everything I needed ingredients wise, but the tools, not so much. I don’t own any pastry bags and or tips but I figured I could do it anyway. So here I go with my flour blend my sister sent me from Australia (The mixture already has guar gum in it and it worked pretty darn well!! – Thanks Sara). I followed the directions per Heidi’s blog (see below). However, instead of using a pastry bag and star tip I used a large freezer zip lock bag and just cut one of the corners. The first cut was a bit small so I just made it a little bit bigger…better to cut a smaller hole first instead of a bigger one and realizing it was too big and having to use another zip lock bag all together.
I piped my little Churros onto a silplat lined baking sheet (I didn’t have any wax paper). Heated my oil over medium-high heat (I also don’t have a thermometer!). Mixed my cinnamon and sugar mixture in a shallow dish, placed my first batch of Churros into the pan with the hot oil and watched them carefully (again didn’t know the temp with out a thermometer) and turned them once they became a nice deep golden brown on the first side, about two minutes. When the Churros were completely cooked, I removed them from the oil and drained them slightly on a paper towel lined baking sheet then added them to the cinnamon sugar mixture to be coated – surprisingly the mixture stuck very well even though the Churros weren’t piped out with the star tip! I continued this process until all the Churros were fried and coated.
1 cup Water
1/3 cup Butter (I used Smart Balance, so dairy-free Earth Balance will work just as well)
2 Tbs. packed Brown Sugar
1/2 tsp. Salt
1 cup Better Batter Gluten Free Flour (if you use a different GF flour blend, be sure to include Xanthan Gum)
1/2 tsp. Vanilla
Oil for Frying
Cinnamon Sugar Topping
1/4 cup Granulated Sugar
3/4 tsp. ground Cinnamon
- In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat
- Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat. Cool for 10 minutes.
- Add egg and vanilla, beating well with a wooden spoon.
- Transfer mixture to a decorating bag fitted with a large star tip. (Note: I first tried this with a disposable pastry bag and the thick dough blew a hole in the side of the bag. I would recommend using a real pastry bag or even a Freezer Ziploc bag. For the Star Tip, I used a 1M Star Tip, these can also be found at craft stores).
- Line a baking sheet waxed paper.
- Pipe 4×1-inch logs onto prepared baking sheet.
- Heat 3 inches of oil in a deep saucepan to 375 degrees F.
- Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once.
- Drain on paper towels.
- Keep warm in a 300 degree F oven while cooking remaining churros.
- In a medium bowl, combine granulated sugar and cinnamon.
- Roll warm churros in cinnamon-sugar mixture to coat.
- Serve warm.
Makes about 20 churros.
This recipe is great…really easy to make and the taste is awesome!! Thanks again Heidi for posting this recipe (along with everything else on your blog).