Gluten-free churros

1. Bring water, butter, sugar and salt to a boil. After mixing, lower the temperature and mix in the Universal mix. Stir until a slurry forms that does not stick to the sides of the pot.
2. Let it cool down.
3. Beat the eggs into the cooled porridge one at a time.
4. Using a pastry bag with a large decorating tip, press the dough directly into the hot oil or onto the auxiliary baking paper, from which we gradually remove it and fry it in the hot oil.
5. Wrap the finished churros in a mixture of sugar and ground cinnamon or vanilla sugar.

A good tip:
Churros taste great with a chocolate-nut spread.