Steps to Prepare Favorite Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys cinnamon churros, gluten, dairy, egg, soy & nut-free. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have vickys cinnamon churros, gluten, dairy, egg, soy & nut-free using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Prepare 125 grams plain / gluten-free flour
2. Prepare 1/2 tsp xanthan gum if using gluten-free flour
3. Take 1 tbsp sugar
4. Make ready 1 1/2 tsp baking powder
5. Take 15 ml olive oil
6. Take 250 ml freshly boiled water
7. Prepare topping
8. Make ready 50 grams caster sugar
9. Prepare 2 tsp ground cinnamon
10. Make ready choc sauce
11. Get 50 grams dark chocolate
12. Prepare 75 grams chocolate made from rice milk such as Moo-Free brand or
13. Prepare 150 ml full fat coconut milk / cream

Instructions to make Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Combine the flour, xanthan gum, sugar and baking powder in a bowl then beat in the oil and boiled water so you have a warm, sticky dough
2. Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl
3. Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce
4. Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 2 or 3 inches long. The shorter they are, the straighter they'll stay! Use your thumb to knock the dough from the end of the nozzle to start each new churro
5. Only cook 4 at a time so the oil keeps it's temperature and fry until golden brown
6. Let drain on kitchen paper then roll in the sugar mix until well coated
7. Serve with the warm chocolate sauce

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