Ingredients
Equipment
Method
- In a medium saucepan, combine the water, butter, and salt. Place over medium heat and bring to a rolling boil, ensuring the butter is completely melted. Once boiling, immediately remove the saucepan from the heat.1 cup water, 1/2 cup unsalted butter, cut into cubes, 1/4 teaspoon salt
- Add the gluten-free all-purpose flour blend to the hot liquid all at once. Stir vigorously with a wooden spoon or heat-resistant spatula until a smooth, thick dough forms and pulls away from the sides of the pan. This mixture will be quite stiff.1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer). Let the dough cool for about 5-10 minutes. This cooling step is crucial to prevent the eggs from cooking when added.
- Add the eggs, one at a time, beating well after each addition until each egg is fully incorporated into the dough. The dough will look separated and a bit greasy at first, but keep mixing, and it will come together into a smooth, glossy batter. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat to 350°F (175°C). It's essential to maintain this temperature for perfectly cooked churros. You can use a kitchen thermometer to monitor the oil temperature accurately.4 cups vegetable oil, for frying
- Transfer the churro dough to a piping bag fitted with a large star tip (about 1/2 inch opening). Carefully pipe strips of dough, about 4-6 inches long, directly into the hot oil. You can snip the dough with oiled kitchen shears as you pipe it to control the length. Be careful not to overcrowd the pot; fry in batches (about 3-4 churros at a time) to ensure proper cooking and oil temperature maintenance.
- Fry the churros for about 2-3 minutes per side, turning them gently with a slotted spoon or tongs, until they are golden brown and puffed up. They will float to the surface and continue to crisp up as they cook.
- Using a slotted spoon, carefully remove the fried churros from the hot oil and place them on a plate lined with paper towels to drain any excess oil. While the churros are still warm, gently roll them in the cinnamon-sugar mixture. Ensure they are evenly coated for that classic sweet and spicy flavor.1/2 cup granulated sugar, 1 teaspoon ground cinnamon
- Crave-Worthy Gluten-Free Churros are best enjoyed warm and fresh. Serve them immediately after coating, perhaps with a side of warm chocolate sauce or dulce de leche for dipping.
Notes
For optimal freshness, store leftover Crave-Worthy Gluten-Free Churros in an airtight container at room temperature for up to 1-2 days. They are best enjoyed the same day they are made, as the crispness can diminish over time. If you need to store them for longer, you can freeze them. Allow the churros to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. To reheat, you can refresh their crispness by placing them on a baking sheet in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until warmed through and slightly crisped. If you're looking for a quicker option, you can also reheat them in an air fryer for a few minutes. Microwaving is not recommended as it can make them soft and chewy.
