It was time to celebrate Sara’s birthday, mi amiga de España, and I knew the perfect recipe would be spanish-style churros con chocolate. Churro recipe is modified from Snixy Kitchen.
Churro ingredients
1 cup (236g) water
¼ cup (56g) unsalted butter, diced into small cubes
1 tablespoon (13g) granulated sugar
¼ teaspoon kosher salt
½ cup (56g) gluten-free oat flour
3 tablespoons (28g) millet flour
3 tablespoons (30g) sweet rice flour (also called mochiko)
3 tablespoons (25g) corn starch
1 large egg, room temperature
½ teaspoon vanilla extract
2 quarts sunflower oil, for frying
~1 cup (106g) granulated sugar, for coating
Chocolate ingredients
~12 oz of ~50% cacao chocolate
~1 cup regular milk
Additional sugar, if desired
Tools
- Candy thermometer
- Medium-to-large sauce pan
- Piping bag and closed star tip
- Tongs or spider skimmer
- Cooling rack
Churro Instructions
- Heat 1½ inches of oil over medium heat in a large saucepan. Use a candy thermometer to bring the oil between 360°-365°F.
- Mix the oat flour, millet flour, sweet rice flour, and corn starch together in a small bowl.
- In a medium saucepan, bring the water, butter, sugar, and salt to boil over medium heat. Add flours all at once and cook, mixing with a rubber spatula until completely incorporated.
- Transfer the dough to the bowl of a stand mixer or a large bowl with a hand mixer and let cool for 10 minutes.
- Add the egg and vanilla and mix until completely combined. The final dough will be gelatinous.
- Transfer the dough to a piping bag fitted with a closed star tip
- When your oil is at temperature, work in batches frying ~4 churros at a time, so as not to crowd the pan. Pipe the dough directly into the oil in 4-6 inch long strips, using clean kitchen scissors to cut the dough from the tip. Adjust the heat on the stove to keep the oil at 360°-365°F. Fry the churros 1½-2 minutes, then use tongs to flip them and fry another 1½-2 minutes, until both sides are golden brown. Transfer to a wire rack to cool a few minutes and repeat with remaining churros.
- Toss each churro in sugar to coat. Serve warm.
Chocolate instructions
This is approximately what I did, but you have to do it by feel to get the perfect consistency of drinkable and dunkable. This will feel like you’re drinking from Willy Wonka’s chocolate river!
- Heat milk in small saucepan while stirring, until it just boils.
- Whisk in approx 3/4 of the chocolate.
- Add additional sugar if desired.
- Adjust milk/chocolate ratio with additional chocolate or milk until it reaches a thick, but drinkable consistency
