Gluten-Free Churros with Orange Chocolate

Churros dough

1. 1In a saucepan, combine water, milk, butter, and 2 tbsp sugar and bring to a gentle simmer until butter melts.
2. 2Remove from heat and add the sifted gluten-free flour and 1 tsp salt all at once; stir vigorously until a smooth dough forms and pulls away from the pan.
3. 3Let the dough cool 5 minutes, then beat in eggs one at a time until fully incorporated and glossy; stir in 1 tbsp orange zest and 1 tsp vanilla if using.
4. 4Transfer the dough to a piping bag fitted with a large star tip for traditional churro ridges.

Frying & finishing

1. 1Heat oil in a deep pot to 175–180°C (350–360°F); test with a small drop of dough to ensure rapid bubbling.
2. 2Pipe 10–12 cm lengths of dough directly into the hot oil, cutting with scissors; fry in batches to avoid crowding, turning once, until golden, about 2–3 minutes per side.
3. 3Remove churros with a slotted spoon to a paper towel-lined tray to drain briefly, then toss while warm in the sugar and cinnamon mixture to coat evenly.
4. 4Keep churros warm in a low oven (90–100°C) for a few minutes if frying in multiple batches so all are served hot and crisp.

Orange chocolate sauce

1. 1Place chopped bittersweet chocolate in a heatproof bowl and warm the 5 1/8 fl oz milk until steaming but not boiling.
2. 2Pour the hot milk over the chocolate and let sit 1 minute, then whisk until smooth and glossy; stir in 1 tbsp orange zest and 1 tbsp sugar if desired.
3. 3Keep the sauce warm over a double boiler or in a thermos until serving alongside the churros.