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Author Notes: Churros are a traditional Spanish pastry, typically eaten for breakfast or afternoon merienda. It's also very popular in Latin America, Portugal and even in the Philippines. This version is Grain-Fee and apt for celiacs and those with allergies to wheat/gluten. It takes a bit of work, but it's a versatile recipe which can be used for choux pastries too. —Debra Dorn | Azahar Cuisine
Makes 1 batch
- 125 milliliters water
- 100 grams butter, softened at room temperature
- 33 grams coconut flour, scoop and scrap method
- 66 grams arrowroot powder
- 3 pieces eggs
- 1/2 teaspoon fine sea salt
- Be prepared for some intense stirring and a bit of a workout. But these churros are worth it. I recommend preparing and measuring everything out before starting, as you will have to move rapidly and will not have time to measure once you’ve commenced the process. Also, crack the eggs in individual bowls before hand. (I always crack eggs separately when cooking/baking to ensure I don’t throw away a batch because of one bad egg.) Prepare your piping bag and tip as well. I used the Wilton 1M.
- Combine the coconut flour, arrowroot powder and salt together in one small bowl.
- Over low heat, in a medium pot, melt the butter in the water and when it starts to bubble, immediately, still over low heat, dump in the flours all at once.
- With a wooden spoon, stir vigorously until a ball is formed, which will be in about 30 seconds or less. (The dough will become a ball as you stir and will be sticky in itself but not stick to the pot. See photos attached.)
- Keep stirring for about 1 minute in total.
- Remove from heat and let cool about 5 minutes.
- Add one egg at a time, stirring vigorously after each addition.
- The dough will slightly come apart when you first add each egg, but once you stir long enough, it comes back together, although never as dry as like in the beginning. (The dough starts to get noticeably stickier after egg number two.)
- Once all the eggs have been incorporated and the dough is well blended, spoon the dough into a piping bag.
- For Spanish looking churros, you’ll want to use a star or round tip. (Churros in Spain are typically either star shaped – pictured- or long round pieces.)
- Heat your oil of preference in a deep pot or a deep fryer (for an authentic Spanish taste, use olive oil).
- Once the oil is hot enough, carefully pipe the dough into the hot oil. You can use a pair of scissors to help you cut off the dough. (Be careful not to burn yourself or cause splatter.)
- Make either long or curled shapes.
- Fry turning over with a tong until golden brown on each side.
- Note: as the oil gets warmer, the dough will turn darker quicker, but still needs to be cooked through.
- Remove the churros from the oil with the tong and place on a plate prepared with paper towel (to absorb the extra oil).
- Serve immediately with thick, sweetened hot chocolate or dip in some coconut sugar.