"A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry - predominantly choux-based snack" - by Wikipedia.org
How to make it...
- 200 g plain flour
- 1/4 teaspoon salt
- 30 ml caster sugar
- 250 ml water
- 60 ml olive or sunflower oil
- 1 egg, beaten
- caster sugar and cinnamon, for dusting
- oil, for deep frying
Stir the flour, salt and sugar on a plate. Put the water and oil in a pan and bring to the boil. Tip the flour mixture into the pan and beat with a wooden spoon until the mixture forms a stiff paste. Leave to cool for few minutes, then gradually beat in the egg to make smooth dough.
Oil a large baking sheet. Spoon the dough into a piping (pastry) bag. Pipe little coils or "S" shapes on to the baking sheet. Heat 5 cm of oil in a large pan to 170 C or until a little piece of dough dropped into the oil sizzles on to the surface.
Using an oiled metal spatula, lower several of the piped shapes into the oil and fry for about 2 minutes until just slightly golden. Drain the churros on the kitchen paper. Sprinkle plenty of sugar in to a plate and stir in a little cinnamon (if you don't like the cinnamon just omit it, I actually prefer churros with plain sugar). Dip your fried churros in the sugar to coat. Cook the remaining churros in the same way and serve.
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