Churros recipe

1. 1

   Add the olive oil to the boiling water.

2. 2

   Sift together the flour, a pinch of salt, and the baking powder into a bowl.

3. 3

   Make a well in the centre and slowly pour in the hot liquid, beating continuously, until you have a thick paste; you may not need all the liquid.

4. 4

   Leave the mixture to cool and rest for 5 minutes.

5. 5

   Pour the sunflower oil into a large, heavy-based saucepan to a depth of at least 10cm and heat to 170180C.

6. 6

   Regulate the temperature using an oil thermometer, making sure it remains even, or the churros will burn.

7. 7

   Place the cooled mixture into a piping bag fitted with a 2cm nozzle.

8. 8

   Pipe 7cm lengths of the dough into the hot oil, using a pair of scissors to snip off the ends.

9. 9

   Do not crowd the pan or the temperature of the oil will go down.

10. 10

    Cook the churros for 12 minutes on each side, turning them when they are golden brown.

11. 11

    Remove them from the oil using a slotted spoon and drain on kitchen paper.

12. 12

    Mix the sugar and cinnamon together on a plate and toss the churros in the mixture while still hot.

13. 13

    Cool for 510 minutes before serving while still warm.

* Per serving · 4 servings · Values may vary.

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