Churros

Method

Heat the water in a saucepan with a pinch of salt until it reaches a gentle boil, then remove from the heat and stir in the flour until a thick paste forms. Heat the vegetable oil to 180°C in a deep frying pan or suitable pot. Transfer the dough to a piping bag fitted with a large star nozzle, then carefully pipe 12-15 cm lengths of dough directly into the hot oil, using scissors to cut the dough. Fry for 2-3 minutes on each side until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix the sugar and cinnamon in a shallow bowl, then coat the warm churros generously and serve immediately.