These are my mini cinnamon and sugar churros inspired by the ones I had in disneyland back in 2014. I decided to make mini ones as i though they would be great for sharing and the recipe made around 50, But you can make them any size that you want to. Also I served them with nutella but things like whipped cream, peanut butter or fresh fruit would go down a treat! They are lovely and crispy on the outside and soft in the middle and are not at all crumbly. I couldnt wait to share them with you, have fun and enjoy. Make sure to let me know what you think!
Ingredients
45g (1/3 cup) gluten free flour
1 teaspoon granulated sugar and 2 tablespoons for coating
75ml (1/3 cup) water
40g unsalted butter
1 egg
Oil enough to fry churros in a saucepan
Around 1 teaspoon of cinnamon depending o your preference
45g (1/3 cup) gluten free flour
1 teaspoon granulated sugar and 2 tablespoons for coating
75ml (1/3 cup) water
40g unsalted butter
1 egg
Oil enough to fry churros in a saucepan
Around 1 teaspoon of cinnamon depending o your preference
1. Start by heating your oil in a small/medium pan on a medium to high heat and make sure to keep this consitant as the oil needs to stay at around the same temperature hroughout. Use enough oil for your churros to be covered with, this will vary depending on the size your churros are.
2. Next take another pan to make your churro pastry in and put it on a medium to high heat. Add the butter and water in the pan and bring to a boil, whisk them together so they are well combined.
3. Add a pinch of salt and one teaspoon of sugar to the water and butter mixure and bring to the boil again. One your have done this, add the gluten free flour and stir quickly and constantly until it forms a slightly sticky dough. take off the heat immedietly after doing so.
4. Let the mixture sit for a minute or so and then add the egg. i would reccomend using a stand mixer of ecectric hand wisk to mix this together, but if your feeling strong mixing by hand will be fine. once combind this should form a smooth, slighly sticky dough. allow the dough to sit for a few minutes.
5. While you let the dough sit add the remaining sugar and the cinnamon to a bowl or plate and mix together, set this aside as you will need this again once all your churros are fried. Prepare another plate with some kitchen roll on, so you can drain your churros each time you fry them.
6. Take a piping bag and use a star shaped nozzel (or anyshape you want your churros to be) and fill the piping pg with your dough. Add 4 or 5 into the pan of hot oil; this may vary as i done mini churros, you may not fit as many if you are doing larger churros. once you have piped them in, take a utencle that you can use to scoop them out and flip them with. one you think they are golden brown on once side, flip them over so the bootom will now be facing up and should be a lovely goldencolour. once they are all evenly fried on each side take them out using your utencil and leave them on your plate to drain off any excess oil. Continue to do this until you run out of dough. You may find that ou nee to turn the hob up or down if they are coking too quick or soo slowly.
7. when all your churros are cool enough to handle, place them into your cinnamon and suggur mixture and move them around so they are all coated. I served them with nutella but serve them with anything you like, enjoy!
2. Next take another pan to make your churro pastry in and put it on a medium to high heat. Add the butter and water in the pan and bring to a boil, whisk them together so they are well combined.
3. Add a pinch of salt and one teaspoon of sugar to the water and butter mixure and bring to the boil again. One your have done this, add the gluten free flour and stir quickly and constantly until it forms a slightly sticky dough. take off the heat immedietly after doing so.
4. Let the mixture sit for a minute or so and then add the egg. i would reccomend using a stand mixer of ecectric hand wisk to mix this together, but if your feeling strong mixing by hand will be fine. once combind this should form a smooth, slighly sticky dough. allow the dough to sit for a few minutes.
5. While you let the dough sit add the remaining sugar and the cinnamon to a bowl or plate and mix together, set this aside as you will need this again once all your churros are fried. Prepare another plate with some kitchen roll on, so you can drain your churros each time you fry them.
6. Take a piping bag and use a star shaped nozzel (or anyshape you want your churros to be) and fill the piping pg with your dough. Add 4 or 5 into the pan of hot oil; this may vary as i done mini churros, you may not fit as many if you are doing larger churros. once you have piped them in, take a utencle that you can use to scoop them out and flip them with. one you think they are golden brown on once side, flip them over so the bootom will now be facing up and should be a lovely goldencolour. once they are all evenly fried on each side take them out using your utencil and leave them on your plate to drain off any excess oil. Continue to do this until you run out of dough. You may find that ou nee to turn the hob up or down if they are coking too quick or soo slowly.
7. when all your churros are cool enough to handle, place them into your cinnamon and suggur mixture and move them around so they are all coated. I served them with nutella but serve them with anything you like, enjoy!