Churros

1. 1

   Sift the flour, salt, and sugar onto a piece of paper. Heat 1 cup of water in a saucepan with the oil until it boils.

2. 2

   Pour the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Let cool for 2 minutes.

3. 3

   Gradually beat the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on a plate and stir in a little cinnamon.

4. 4

   Put the dough in a large pastry bag fitted with a 1/2 inch plain piping nozzle. Pipe the little coils or S shapes onto the baking sheet.

5. 5

   Heat 2 inches of oil in a large pan to 336u00b0F or until a little dough sizzles on the surface.

6. 6

   Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes, until light golden.

7. 7

   Drain on paper towels, then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately.

No additional tips available.