Donuts and Churros

There’s nothing we enjoy more on a cold, wet and windy day than staying inside, playing board games and cooking something warm to snack on… Today’s choice was dairy-free, wheat-free and egg-free warm donuts with cinnamon sugar and churros dipped in warm chocolate! Every time we walk past Donut King Oliver asks if we can maybe try and work out an ‘Oliver friendly’ recipe for donuts… Today was the day! A perfect day as it has turned suddenly really cold and wet and wild so we spent the day in the kitchen together experimenting for the perfect donut/churros recipe…

Donuts and Churros

INGREDIENTS for donuts/churros: 1 cup plain wheat-free flour, ½ tsp baking powder, 1 cup water, 1 tsp caster sugar, ¼ tsp sea salt, 1 tbsp coconut oil,  enough vegetable oil for shallow frying.

INGREDIENTS for icing sugar: ¾ cup caster sugar, 1 tsp cinnamon

METHOD for donuts/churros: Sift flour, baking powder, salt and caster sugar into bowl.

Bring water to boil and add coconut oil. Pour the liquid over the dry ingredients. Mix together well with a wooden spoon until smooth.

Poor enough oil into a shallow frying pan to reach an approximate depth of 4-6 cm. Heat to 170 degrees Celsius or until you can drop a piece of dough into the oil and it floats to the surface.

Spoon dough into a piping bag with star nozzle for churros and a smooth nozzle for donuts. Use a sharp knife to cut off at the desired length once piped dough out.

Fry in batches for 3-4 minutes, turning until golden brown. Drain on paper towel.

METHOD for sugar coating: Combine caster sugar and cinnamon is wide, shallow bowl. Roll the churros and donuts in the cinnamon sugar.

Serve with the cinnamon sugar or dairy-free melted chocolate.



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