Part II of my boyfriend’s birthday celebration involved a fantastic gluten-free breakfast recipe, meant to make churros. As I came to find out, this recipe also allows to make fried dough instead, which serves as a great breakfast pastry. (They taste a lot better than they look in this picture). Recipe below:
32 oz canola oil
1/2 c water
1/2 stick unsalted butter
2 T sugar
1/8 t salt
1/4 c white rice flour
2 T sweet rice flour
2 T tapioca flour
3 large eggs
1/2 t vanilla extract
1/2 c sugar
1/2 t ground cinnamon
Place oil in a large heavy pot and heat to 360 degrees.
Meanwhile, place the water, butter, 2 tablespoons of sugar, and salt in a medium saucepan and bring to a boil over medium heat. As soon as butter is melted, mix in the gluten-free flours, stirring with a wooden spoon, until ingredients are incorporated together. A crust will develop in the bottom of the pan. Don’t worry – this is supposed to happen. When the mixture is ready, it will become a ball of dough, pulling away from the sides of the pan. Remove the pan from the heat.
Place the dough in the bowl of a mixer fitted with a paddle attachment. With the mixer running, add one egg. Let the mixer run until the egg has been incorporated into the dough. Add the next egg and mix until it has been incorporated. Repeat with the third egg. Add the vanilla and stir. (You can opt to do this by hand as well, if you don’t have a mixer.)
The dough will be soft, but not runny. Place in a pastry bag fitted with a star tip (or do as we did, and just snip off the end) – or use a 1/2 cup measuring cup to scoop out balls of dough. Pipe dough into the hot oil, making each churro about 5 inches long. Allow to brown in the oil for a minute or two, and flip over to brown the other side. When browned, remove with a slotted spoon or skimmer and place on paper towels to drain. Repeat with remaining dough.
In a shallow bowl, combine sugar and cinnamon. Dredge churros in sugar mixture. Serve warm.