Name: Churros
Yield: Makes twelve to fifteen
Cuisine: Spanish
Ingredients: caster (superfine) sugar and ground cinnamon, for dusting; oil, for deep-frying; 30 ml/2 tbsp caster (superfine) sugar; 60 ml/4 tbsp olive or sunflower oil; 200 g/7 oz/1¾ cups plain (all-purpose) flour; 250 ml/8 fl oz/1 cup water; 1.5 ml/¼ tsp salt; 1 egg, beaten

Preparation info

Makes
twelve to fifteen

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This Spanish breakfast doughnut is sold in all tapas bars, which so conveniently transform into cafes in the morning. Freshly fried, churros accompany a cup of hot chocolate or coffee. They are also served as festival fare, piped into great vats of oil, cut into loops, then tied with grass string and sold to eat while walking along.

Ingredients

200 g/7 oz/1¾ cups plain (all-purpose) flour
1.5

Method

Sift the flour, salt and sugar on to a plate or piece of baking parchment. 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 2 minutes, then gradually beat in the egg to make a smooth dough.