Heavenly Spanish Frozen Churros

Allergens

Egg, Dairy, Soy

Ingredients

• 1 cup gluten
• free flour
• 1 ½ cups water
• 2 tbsp sugar
• ¼ tsp salt
• 6 tbsp unsalted butter
• 4 large eggs
• 3 cups vegetable oil, for frying
• 1 cup chocolate sauce
• 1 ¼ cups sweetened condensed milk
• ¾ cup unsweetened cocoa powder
• 2 tsp vanilla extract
• Pinch of salt
• Chocolate sprinkles and edible gold flakes (optional)

Instructions

1. In a saucepan, combine the water, sugar, salt, and butter, and heat over medium heat until the butter melts and the mixture comes to a boil.
2. Add gluten free flour all at once, stirring constantly until the mixture forms a smooth ball, about 1 minute. Remove from heat and let it cool for 5 minutes.
3. Transfer the dough to a stand mixer with the paddle attachment. Add eggs one by one, mixing well after each addition until fully incorporated.
4. In a deep frying pan or fryer, heat the vegetable oil to 360°F (180°C). Pipe the churro dough into long strips using a piping bag fitted with a large star tip. Carefully lower them into the hot oil and fry until golden brown, about 2 minutes per side. Remove and drain on paper towels.
5. For the chocolate sauce, whisk together sweetened condensed milk, cocoa powder, vanilla extract, and a pinch of salt in a bowl until smooth.
6. Dunk each churro in the chocolate sauce to coat, then place them on a platter. Top with chocolate sprinkles and edible gold flakes for added sparkle (optional).

Chef’s Insight

The secret to perfect fried churros is all in the dough - ensure it's smooth, silky, and not too sticky.

Notes

Ensure you use gluten-free flour for this recipe to make it suitable for those with gluten intolerance or allergies.