Ingredients
Equipment
Method
- Preheat your oven to 200C/400F (fan setting). Line two baking sheets with silicon baking mats or baking parchment.
- Add the cold water, butter, salt, vanilla extract, and brown sugar to a saucepan. Bring this mixture to a boil. Simmer for one to two minutes until the sugar dissolves completely.
- Turn the heat down to low. Stir in the flour using a wooden spoon. Keep stirring until the flour is combined and the mixture pulls away from the sides of the pan. Turn off the heat.
- Stir the eggs into the mixture one at a time using the wooden spoon until each egg is fully incorporated. Avoid over-stirring.
- Spoon the dough mixture into a piping bag fitted with a large star tip (like a Wilton #1M).
- Pipe rows about 8-10cm long onto the prepared baking sheets. Leave 2-3cm space between each churro piece because they will expand slightly during baking.
- Pour 1 cup of boiling water into a separate, oven-safe baking tray. Place this tray in the bottom rack of the oven. This steam helps keep the churros soft inside while they crisp on the outside.
- Place the trays of piped churros in the oven and bake for 20 to 25 minutes until they are golden brown.
- Just before the churros finish baking, melt the white chocolate. You can do this over a bain marie or in a microwave using 30-second bursts, stirring between each burst to prevent burning. Spoon the melted chocolate into a small serving bowl and place the desiccated coconut in a separate small bowl.
- Mix the caster sugar and cinnamon together thoroughly on a large plate.
- Remove the churros from the oven. Brush them immediately with the melted butter, then roll them in the cinnamon sugar mixture until coated.
- Serve the churro bites warm with the melted chocolate and coconut for dipping.
Notes
This recipe was adapted to recreate a favorite family treat using gluten-free ingredients for those who need them. The steam tray in the oven is key for achieving the correct texture.