These churros are absolutely delicious – light and fluffy on the inside with a crispy golden crust. While you would never find a coconut caramel dipping sauce in Spain, my family love it. Enjoy!
INGREDIENTS
1 cup milk
100 grams butter, diced
pinch of sea salt
1 cup Phoenix self-raising gluten-free flour
¼ teaspoon ground cinnamon
3 eggs
Coconut caramel sauce
¾ cup coconut sugar
3 tablespoons water
¾ cup coconut cream
2 tablespoons dark rum
To cook
vegetable oil
1 cup sugar
½ teaspoon ground cinnamon
pastry bag with large star nozzle
METHOD
Sauce: Put the sugar and water in a saucepan over a low heat until the sugar has dissolved. Bring to the boil then reduce the heat and simmer for 6 minutes.
Remove from the heat and carefully whisk in the coconut cream and rum. Return to the heat and simmer for 2 minutes. Tip into a bowl and cool then chill.
Churros: Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Remove from the heat and tip in the flour and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan. This will happen quickly. Tip the dough into the bowl of a standing mixer and cool for 5 minutes. Add the eggs one at a time, beating thoroughly between each addition. The dough should be shiny and smooth.
To cook: Fit the pastry bag with the star nozzle and fill with some of the dough. Do this in batches.
Heat 3cm of vegetable oil in a deep medium-sized saucepan to 170°C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Pipe lengths of dough directly into the oil but don’t overcrowd the saucepan as the churros need room to puff up during cooking.
Cook for 1–2 minutes, turn over and cook for another 1–1½ minutes until golden and crisp. Lift out and place on paper towels then roll in the cinnamon sugar. Serve with the chilled coconut and rum sauce for dipping. Makes about 20
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.