Gluten free churros that are crispy on the outside with a light custard-like softness in the middle. Dipped into the spicy dark chocolate sauce this is the perfect sweet-heat combo!
Churros scream Summer-time to me. maybe it’s because I associate them with the carnivals and fairs that tend to pop up during the summer months. Inevitably leaving the sweet smell of their perfectly crisp sugar coated donuts in the air. There’s a perfectly good reason that the line for the churro or mini-donut booth is always the longest. Fried dough makes people happy. So if you are looking for a little bit of gluten-free fried dough happiness, you have come to the right place!
Because I know that churros are a nostalgic treat for many people I wanted to make sure this recipe was a classic carnival copycat. It took me several batches before I was happy with this recipe but I’m so happy with the final result. I can’t wait for you to try in yourself at home!
Just some notes to keep in mind:
- Make sure you let your dough cool down slightly before adding your eggs. If you don’t you will end up with scrambled eggs in your dough.
- The size of the closed star-tip you use is really just a preference. I used a #8 tip. The goal is to create those nice ridges which gives you that extra crunch and texture we all look for in a perfect churro.
- It’s best to pipe your dough when it’s still warm. As it cools it becomes increasingly firm. Trust me, I had some leftover churro dough that I decided to leave overnight and I had to use all my pastry chef strength to pipe the churros the next day.
- Churros are best when served fresh and still hot. If you want to keep your fried churros warm while you cook them in batches you can simply pop them in the oven on a rack at 180F/82C.
Churros with Spicy Chocolate Sauce
- 470 ml water
- 2 tbsp unsalted butter
- 2 tbsp granulated white sugar
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 275 g gluten free flour blend I used Robin Hood Gluten Free All Purpose Flour Blend for this recipe
- 2 US large eggs (room temperature)
- 1-2 quarts vegetable oil
Spicy Chocolate Dipping Sauce
- 1 cup dark chocolate chips (70%)
- 1 cup whipping cream or heavy cream
- 1-2 tsp chili powder *quantity to taste
- pinch kosher salt
- 150 g granulated white sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp chili powder
- Prep a baking sheet with a non-stick baking sheet or parchment paper and spray with vegetable oil or lightly grease with butter. Set aside.
- In a medium saucepan combine water, butter, sugar, salt and bring to a simmer over medium-high heat. Remove the saucepan from the heat and add your flour. Stir vigorously with a wooden spoon for approx 1 min or until all the flour in thoroughly combined. The dough will be firm and quite gelatinous . Add dough to a stand mixer fitted with a paddle attachment and mix on low speed for 2-4 minutes until the dough has cooled down but is still slightly warm.
- While the dough is cooling add sugar, cinnamon and chili to a shallow bowl or plate got the coating, and whisk together. Set aside.
- Begin adding the eggs one at a time. then increase the speed to medium-high until they are fully incorporated making sure to crap down the sides of the bowl. Transfer dough to a pastry bag fitted with a closed star-tip nozzle. Pipe approx 24 4-5 inch strips on your prepared baking sheet and freeze for 10 minutes.
- Add vegetable oil to a deep heavy sided pot or dutch oven and heat the oil to 176-90°C/350-375°F. Have a plate lined with paper towel ready to go.
- Once the oil is heated very carefully place the churros into the hot oil (drop them away from your body to avoid splashing) and fry for approx 5-6 minutes. Using tongs, stir them occasionally to ensure they turn and become golden on all sides. Allow the fried churros to drain on the paper towel for a few seconds before tossing them in the sugar coating.
Spicy Chocolate Dipping Sauce
- Place chocolate, cinnamon, chili and salt in a medium heatproof bowl and set aside. In a small saucepan over medium-high heat bring cream to a simmer. Pour the cream over the chocolate and cover with a tea towel or clingfilm and let sit for 2 minutes.
- Using a spatula, begin stirring your mixture from the centre, working your way out. Once the cream and chocolate are combine, taste and add more chili powder if needed.