Go Back
–+ servings
Servings: 4

INGREDIENTS
 

  • Oil for deep frying

Dough:

  • 1 cup/240 milliliters milk / oat milk
  • ~½ cup/100 grams butter / plant based butter
  • 2 tablespoons sugar / monk fruit sweetener
  • 1 teaspoon salt
  • 1 cup/140 grams flour / all purpose gluten free flour
  • 3 large eggs

Coating:

  • 1 cup sugar / monk fruit sweetener
  • 1 flat teaspoon ground cinnamon

INSTRUCTIONS

  • Add milk, sugar, salt and butter to a pot. Bring to a boil, add the flour and whisk quickly until a uniform dough is obtained. Remove from stove top and let it cool off for 10 minutes.
  • Add the eggs, one by one, and mix after each one. The dough will feel like it falls apart and forms again, so keep mixing until you reach a smooth texture. Cover and let it rise in the fridge for 2 hours.
  • Fill ¾ of a small pot with frying oil and heat it up on medium heat until it reaches 350-375 °F (175-190 °C). This will take about 10 minutes. If you don’t have a thermometer, you can add a drop of dough to the oil after 5 minutes and see if there are bubbles around it. The bubbles indicate that the oil is ready.
  • Insert the dough into a piping bag with an open star pastry tip, squeeze out a piece as long as you want, cut it with scissors and let it fall straight into the oil. Fry until golden all around.
  • Combine the coating ingredients in a bowl.
  • Remove the churros from the pot and transfer them to the coating bowl. Roll each churro until well coated and serve with chocolate ganache or peanut butter for dipping.