My love affair with churros goes back to my childhood. I grew up in the countryside eating organic and homemade food produced by my family or by the locals. The only candies I had access to were the ones my auntie used to sell in her small supermarket. Things like churros and sugar floss was not common at all. I only had the opportunity to eat them (against my parents wishes) when there was an annual funfair in the nearest city or during our summer holidays in the coastal city of Capao da Canoa.
So today, when I see churros filled with dulche de leche (caramel) I have the same mouthwatering feeling but, as normal churros are made with gluten, I could only dream about eating them until the day I decided to adapt the recipe from Pierre Herme to make it gluten free.
Although deliciously crispy on their own, when dipped into luscious Argentinian dulche de leche ( caramel) the experience is totally sexy. If you asked me about the calories, I would say that it was worth every single one. It is heaven on earth.
- ½ cup gluten free flour ( I used Doves Farm)
- ¼ cup coconut or polenta flour
- 3 eggs
- ½ cup of milk
- 55 g unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon vanilla extract
- 500 ml sunflower oil for frying
- Cinnamon powder
- To serve with dulche de leche ( caramel)
- In a medium saucepan, add the milk, salt, sugar, butter and bring to the boil over a medium to high heat. Add the flour stirring for 1 minute to dry out the dough. Remove pan from the heat and transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. On a low speed, add the eggs, one by one, beating until incorporated well after each addition. Add the vanilla and mix until the dough is smooth and forms a soft ball.
- Prepare the piping bag with a star nozzle and spoon the dough into the piping bag. Pipe out the batter, snipping off 4 inch lengths with a knife and place each one onto a parchment baking sheet. Put in the freezer and leave there for about 3 hours.
- Add the oil into a deep pan and heat to 180C. Carefully drop 2-4 frozen churros at each time and fry them, flipping once until they are brown. Using a slotted spoon, transfer the churros on to a paper towel lined plate to drain. Roll the churros in a mixture of sugar and cinnamon.
- Serve immediately with dulche de leche or caramel.
- Equipment: 1 piping bag fitted with a big size star nozzle