Easy Homemade Stuffed Churros recipe are so decadent, light, and airy no one will realize they are gluten free! Soft cinnamon sugar sticks are wrapped around gooey filling, such as chocolate, jelly, or cream!
Heat the water, butter, sugar, and salt together in a small saucepan until it starts to boil and butter melts. Remove from the heat and stir in the flour until a ball forms.
Let the dough cool for five minutes then place in stand mixer fitted with a paddle attachment or large mixing bowl. With the mixer on medium speed, pour in eggs. Beat for 4 full minutes.
Fill a large, heavy-bottomed skillet with vegetable oil. Heat over medium heat for 10-15 minutes, or until the temperature reaches 350ºF.
Meanwhile, while the oil is heating, mix together the cinnamon and sugar in a bowl large enough to toss cooked churros it. Set aside. Line two baking sheets with paper towels and set aside. Transfer the churro dough into a pastry bag fitted with a large open star tip or churro maker.
Once the oil has reached 350ºF, hold the pastry bag straight above the pan and pipe out 4 inches of dough. Use a knife, dipped into the oil first, to cut off the dough from the tip. Pipe about 3-4 churros into the pan at a time to fry.
Fry for 3-4 minutes, flipping with tongs about every 30 seconds to cook all sides. (Tip: Even if they look done on the outside, they need time to cook on inside. I periodically checked the temperature of the oil, so I knew my cooking times were accurate.)
Use a slotted spatula or spoon to remove the cooked churros from the oil. Transfer to a paper towel-lined baking sheet to absorb any extra oil. Immediately transfer warm churros to the cinnamon/sugar mixture and use a fork to toss and roll churros. Transfer coated churros to the second paper towel-lined baking sheet.
Repeat the process with the remaining dough. Set aside to cool completely before filling.
Use a chopstick or wooden skewer to poke a hole through middle of churros. Hollow out the inside enough for filling to go through. (Tip: Be careful not to poke a hole through the outside of the churro, or the filling will seep out when filling.)
Fill another pastry bag with Nutella or other desired churro filling. Fit the bag with a small circle tip. Pipe the filling into one end, flip the churro around, and fill in other end until the filling is throughout the middle. (Tip: Squeeze the filling in slowly so it fills the cavity.)
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Important tips to remember:
Gluten free churros take a little longer to cook. To make sure they are cooked through in the middle before outside burns, the oil has to be at the proper temperature. Use an inexpensive candy thermometer or an Instant Read Thermometer to quickly read the temperature of the oil and make sure it stays at 350°F.
Make sure the churros have cooled completely before hollowing out and filling.
Be care to not poke through the side of the churro. Wherever there is an opening, the filling will ooze out.
Warming the fillings slightly, especially Nutella or jelly, will help to fill easily.