Churros de Agua

Allergens

Eggs, Milk (in butter), Soy (in margarine)

Ingredients

• 1 cup water
• 2 cups gluten
• free flour
• 4 tablespoons unsalted butter
• 4 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 quart vegetable oil (for frying)
• 1 cup chocolate, melted
• 1/3 cup caramel sauce

Instructions

1. In a medium saucepan, combine water and butter bring to a boil. Stir in gluten free flour, cinnamon, and salt until the mixture forms a ball. Remove from heat and let cool slightly.
2. Add eggs one at a time, mixing well after each addition. Transfer to a piping bag fitted with a large star tip.
3. In a deep frying pan or Dutch oven, heat oil to 350°F (175°C). Pipe the dough into long, thin strips and fry until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
4. Serve warm, drizzled with melted chocolate and caramel sauce.

Chef’s Insight

To achieve the perfect churro texture, pipe the dough directly into hot oil to ensure even cooking.

Notes

This recipe is gluten-free and dairy-free friendly. Adjustments have been made for those with milk and soy allergies.