Spanish Brunch Dream: Churros con Chocolate y Café de Olla

Allergens

Milk, Eggs

Ingredients

• 1 cup gluten
• free flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup water
• 2 tablespoons unsalted butter
• 3 eggs
• Vegetable oil, for frying
• 1 cup chocolate sauce (homemade or store
• bought)
• Ground cinnamon, for dusting
• Café de Olla ingredients:
• 2 cups brewed coffee
• 1 cinnamon stick
• 3 cloves
• 2 tablespoons brown sugar

Instructions

1. Prepare the churro batter by whisking together gluten free flour, sugar, and salt in a large bowl.
2. In a saucepan, heat water and butter until fully combined and melted. Pour over dry ingredients and mix well.
3. Add eggs one at a time to the mixture, stirring thoroughly after each addition. Transfer batter to a piping bag.
4. Heat vegetable oil in a deep frying pan, and pipe 6 inch lengths of batter into the hot oil. Fry until golden brown on all sides.
5. Remove churros from oil and allow to drain on paper towels. Cool slightly before dusting with cinnamon.
6. Heat chocolate sauce in a microwave or double boiler until smooth and warm. Serve alongside churros for dipping.
7. For Café de Olla, combine brewed coffee, cinnamon stick, cloves, and brown sugar in a small pot. Heat gently, stirring occasionally until spices are infused. Strain into two cups.

Chef’s Insight

This gluten-free brunch dessert brings together comforting flavors that transport you straight to Spain.

Notes

For an extra touch, serve churros with a side of fresh fruit or berries.