Have fun with these little, delicious fried Mexican Pastries! Scented with Cinnamon and glistening with sugar, they are a dieter’s worst nightmare and a kid’s greatest delight! This version of the pastry is free of all top allergens, so you can serve it to all your food allergy and vegan friends!
Our full recipe is below the video
2 cups water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 1/4 cup (5oz or 141g) Better Batter Gluten Free Flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over high heat, combine the water, sugar, salt, and vegetable oil. Stir until combined, and bring to a boil. Remove from the heat. Stir in the flour all at once and beat until the mixture forms a ball.
Place the mixture into a piping bag fitted with a small star tip – the size of your tip will decide the size of the churros. Set aside.
In a separate bowl, mix the topping ingredients… stir the sugar and cinnamon together until an even mixture forms. Set aside.
In a heavy skillet or pot, add enough oil to at least 2 inches deep. Heat the oil over medium high heat to about 375F. Pipe churro dough into the hot oil, snipping off 4-6 inch lengths with a scissors or knife. Fry until golden brown on all sides.
Drain and immediately roll in the Topping mixture. allow to cool for at least 5 minutes before serving – churros are HOT!
These are best within about 2 hours of serving.