Gourmet Brazilian Churros with Dulce de Leche Gluten-Free

Allergens

Eggs, Dairy (if using store-bought dulce de leche)

Ingredients

• 1 1/2 cups gluten
• free all
• purpose flour
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter
• 4 large eggs
• Canola oil, for frying
• 1 cup dulce de leche (store
• bought or homemade)
• Confectioner's sugar, for dusting

Instructions

1. In a medium saucepan, combine water, salt, and sugar bring to a boil. Add butter and stir until fully melted.
2. Remove from heat and add gluten free all purpose flour, stirring vigorously until the mixture forms a smooth ball.
3. Let the dough rest for 5 minutes, then transfer it to a stand mixer fitted with a paddle attachment. Beat in the eggs one at a time, mixing well after each addition.
4. Transfer the dough to a piping bag fitted with a large star tip. Pipe 6 inch lengths of dough onto a parchment lined baking sheet, spaced 2 inches apart. Cut off any excess dough and repeat until all the dough is used up. Cover and chill for 30 minutes.
5. In a deep frying pan or Dutch oven, heat about 2 inches of canola oil to 350°F. Fry churros in batches, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Serve warm, dusted with confectioner's sugar, and drizzled with dulce de leche.

Chef’s Insight

To achieve the perfect texture, fry churros at a consistent temperature and avoid overcrowding the pan. The dough should be piped directly from the refrigerator to ensure a firm structure when frying.

Notes

Homemade dulce de leche can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.