Pastries and dough-based dishes
A late-night street-food favorite in Spain, churros are made by piping dough prepared with boiling water into long strips and frying them in hot oil. Getting the dough to the right consistency takes practice; the result is crisp on the outside and soft inside.
Bring the water, butter and salt to a boil in a saucepan.
Add the flour and stir quickly to form a ball of dough. Remove the pan from the heat.
Add the eggs one at a time, mixing until the dough is glossy and smooth.
Transfer the dough to a piping bag and pipe long strips into the hot olive oil. Fry for 10 minutes, until golden.
Roll the hot churros in the cinnamon sugar and serve.
Keep the oil at a moderate temperature. If it is too hot, the outside will darken quickly while the inside remains raw. Allergens: contains wheat (gluten), egg and milk.
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