Masa Churros with Hibiscus Sugar

Masa Churros with Hibiscus Sugar
The classic fried dessert gets a gluten-free makeover with the use of masa harina and a delicious hibiscus ginger sugar coating, thanks to Teresa Finney, who runs At Heart Panaderia, a microbakery out of Atlanta, Georgia that focuses on pan dulce.

If piping churro dough directly into hot oil worries you, here’s a trick: pipe the churros onto a baking sheet lined with parchment paper that can fit into your freezer first. You can even pipe them into heart shapes. Then, chill the churros for 30 minutes, or until they’ve firmed up and you can easily pick them up with your hand, before easing them gently into the oil. Cinnamon sugar is quintessential for churros, but this hibiscus ginger sugar coating adds both tartness and spice.

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