Gluten free baking is relatively new to me so I’m experimenting with various products on the market. I used the Phoenix brand of self raising gluten free flour and used milk instead of water. Baking powder and milk are not used in a regular choux pastry recipe. You may get a different final result from another brand of flour as the ratio of each ingredient used may differ. These are the most delicious churros I have ever made – light and fluffy on the inside with a crispy golden crust. 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
Chocolate Sauce
½ cup cream
1 tablespoon rum or other favourite liquour
100 grams dark chocolate, chopped
To cook
vegetable oil
1 cup sugar
½ teaspoon ground cinnamon
METHOD
Chocolate sauce: Put the cream and rum in a small saucepan and bring to just below the boil. Take off the heat, add the chocolate and whisk to make a smooth sauce. If making the sauce ahead, rewarm to serve.
Churros: Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Take off 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. Add the eggs, one at a time, beating thoroughly between each addition. The dough should be shiny and smooth.
To cook: Fit a pastry bag with a star nozzle and half fill with the dough.
Heat 3cm of vegetable oil in a medium deep sided saucepan to 170˚C or until a cube of bread is golden in 30 seconds.
Pipe lengths of dough directly into the oil but don’t overcrowd the pan as they puff up during cooking.
Cook for 1 minute, 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. Place on a cooling rack set over a baking tray in a warm oven until all the churros are cooked then devour immediately!
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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.