Traditional Churros

Ingredients

300g water

250g strong or plain flourr

1/2 teaspoon salt

Oil for frying

Sugar for coating

Preparation

In a saucepan, heat water with salt and bring to the boil.

Pour the flour into a large bowl and heat in the oven at 60°C for 5 minutes, stirring several times.

Remove the bowl from the oven and pour the boiling water over the flour.

Stir vigorously until the dough separates from the walls (about 5 or 6 minutes). This can also be done in a dough mixer.

Put the dough in a churro machine with a fluted outlet and form the churros.

Fry in plenty of oil, at 190°C or 200°C, in batches of 2 or 3. When golden brown, remove and place on absorbent paper.

Toss in sugar and serve hot.

Note - Churros can explode for several reasons:

• Churro dough is too runny

• Making the churro with piping bags or similar that do not compact the dough sufficiently

• Use of pastry flour for the churro dough

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