Home made gluten free churros

Half stick (4 Tbsp) butter

1 cup water

3 Tbsp dark brown sugar

Pinch of salt

2 cups all purpose flour

2 medium eggs, beaten

1 cup white sugar

1 Tbsp cinnamon

Neutral oil for frying

For Bite-Sized Churros

In a saucepan combine 1 cup of water with 3 Tbsp of dark brown sugar and 4 Tbsp of butter. Stir to combine. Once fully incorporated, remove from heat and add 2 cups of all purpose flour. Mix vigorously until a stiff ball of dough forms.

Next, add 2 beaten eggs and mix slowly at first and then vigorously again until fully combined and pastelike. Add dough to a pastry bag with a large star shaped tip.

In a pot bring oil to 375°F. Squeeze dough out of bag into about 1 inch pieces, using scissors to trim. Let fry for 2 minutes and flip constantly to make sure all sides are evenly browned.

Drain on some paper towels.

In a bowl combine 1 cup white sugar with 1 Tbsp cinnamon. Add your churros to that bowl and make sure they’re fully covered in the cinnamon sugar mixture while still hot.

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