AT A GLANCE
Sift, boil, beat, rest, pipe, fry: churros are a bit of work, but it's a small price to pay for the most delicious fried dough on the Continent.
|01||Sift flour and a pinch of salt into a heatproof bowl.|
|02||Combine oil and 450ml water in a saucepan and bring to the boil over medium-high heat. Pour over flour and beat quickly with a wooden spoon to combine.|
|03||Transfer mixture to an electric mixer fitted with a paddle and beat until a very smooth dough forms (2-3 minutes).|
|04||Transfer dough to a piping bag fitted with a 2cm star nozzle and push down to remove any air bubbles in bag. Refrigerate to rest and chill (30 minutes).|
|05||Heat oil in a deep-fryer or deep-sided frying pan to 180C. Pipe long lengths of mixture (about 15-20cm) into hot oil, creating a swirl, and cut with scissors. Be careful as oil is hot and may spit.|
|06||Fry churros in batches, turning occasionally with a spider, until golden (3-5 minutes), then remove with a spider and drain on absorbent paper. Toss in a bowl with caster sugar, shaking off excess, and serve immediately.|