Categories
Mucho Gusto

Beatriz’s Churros and Hot Chocolate

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This is the nineteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: cinnamon, flour, and dark chocolate

One of my favorite afternoon snacks growing up was chocolate con churros, or churros with hot chocolate. The light, airy dough combined with the rich, dense chocolate provides the perfect treat that can be easily made at home!

Dough:

1 cup water

½ cup butter (one stick)

¼ tsp salt

1 cup all-purpose flour

3 eggs

¼ cup sugar

¼ tsp cinnamon

Olive oil (for frying)

Hot chocolate:

5 ounces dark chocolate

2 cups milk

1.5 tbsp cornstarch

3 tbsp sugar 

To prepare the hot chocolate, place the chocolate and one cup of milk in a saucepan on low heat and stir until the chocolate has fully melted. Then whisk in the rest of the milk, cornstarch, and sugar until it is fully combined. Feel free to taste the chocolate to see if you want to add more sugar to make it sweeter or more cornstarch to make it denser. Once it is finished, leave the hot chocolate on very low heat so that it stays warm but does not boil. 

To make the dough for the churros, combine the water, butter, and salt in a saucepan on medium heat and bring to a boil. Then, bring the temperature to low heat and stir in the flour until the mixture is fully combined. This should take about a minute and the dough should be able to hold itself together. Remove the saucepan from the heat and beat the eggs in a separate bowl before combining them with the dough.

Heat the oil in a deep frying pan at medium-high heat: the amount of oil you use depends on the size of your pan. Your oil should be at least a centimeter deep in your pan but there’s no need to pour in more than that, you can always add in more later if you think you’re running out. 

While the oil is heating up, prepare your dough by putting the mixture in a piping bag with a star tip. If you don’t have piping bags, you can use a ziplock bag and cut off one of its corners (make sure you only cut off a little bit so that the star tip doesn’t fall through the hole when piping). Then prepare a separate bowl with your combined sugar and cinnamon for coating. 

Squeeze strips of dough into the hot oil and fry them until they are golden brown on both sides. You can make them into whatever shape and size you want, go crazy! Then roll the churros in your sugar/cinnamon bowl and set them aside. 

Churros are at their best when they are eaten warm, so I suggest serving them right after you’re done cooking. Serve them with a cup of hot chocolate for dipping and enjoy!


This recipe can be made gluten-free by simply substituting the all purpose-flour for any preferred flour, no need to add xanthan gum!

Categories
Mucho Gusto

Beatriz’s Gluten-Free Cinnamon Roll Cake

This is the seventh installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: almond flour, xanthan gum, and active yeast 

Serves 8-10

My mother is celiac (gluten-intolerant) which means that we do a lot of experiments with gluten-free recipes. A few days ago I tried to make almond flour cinnamon rolls but accidentally created a whole cake. Needless to say, it was one of the most delicious mistakes I’ve ever made. 

Dough:

2.5 cups almond flour

3 tbsp sugar

1 teaspoon salt

1 teaspoon xanthan gum

4 tbsp soft butter

2 tbsp oil

1 cup warm milk

1 egg

1 tsp vanilla extract

2 tsp active yeast (activate in ¼ cup of water)

Filling:

1 cup brown sugar

4 tsp cinnamon

6 tsp soft butter

Icing: 

6 tbsp soft cream cheese

1.5  cups confectioners sugar

4 tbsp soft butter

½ tsp vanilla extract

For the dough, combine the almond flour, sugar, salt, xantham gum, and butter in a large bowl. Make sure that your butter is at room temperature so it is soft enough to mix with the dry ingredients. Blend on low speed until you have a crumbly texture. Add the oil, milk, egg, vanilla, and active yeast (with the ¼ cup of water it was activated in) and beat on medium-high speed for about 3 minutes or until the consistency is similar to thick cake batter. Cover the dough and set it aside to rise for about 1 ½ hours

For the filling, mix together the brown sugar, cinnamon, and butter to create a paste and set it aside. 

Once your dough is visibly puffy, lay it out on lightly greased parchment paper and spread it into a rectangular shape. Lightly brush some milk over the surface of the dough and spread the filling evenly. 

To roll the dough, lift the long edge of the parchment paper and roll the dough towards you. The dough should unstick from the parchment paper as you roll but give it a nudge whenever necessary. Use a sharp knife to cut the dough into 1-2 inch rolls and place them into a well-greased oven pan. The dough will probably be sticky but this is where I think the cake consistency came from. Let the dough rest and rise a little more for about an hour and preheat the oven to 350°F. Bake for about 20 minutes until the top is golden brown; a knife should be able to pierce the top and come out fully clean. While it is baking, make the icing by mixing together the cream cheese, butter, sugar, and vanilla until smooth. Ice the cake as soon as you take it out of the oven and let it cool.

Recipe adapted from King Arthur Flour’s Gluten-Free Cinnamon Rolls