Prep 0 mins
Cook 2 mins
This is a sort of Mexican donut.
- 1 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 1⁄4 cup olive oil or 1⁄4 cup sunflower oil
- 1 egg, beaten
- sugar, for dusting
- ground cinnamon, for dusting
- oil (for deep frying)
- 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.
- Pour the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Let cool for 2 minutes.
- Gradually beat the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on a plate and stir in a little cinnamon.
- Put the dough in a large pastry bag fitted with a ½ inch plain piping nozzle. Pipe the little coils or S shapes onto the baking sheet.
- Heat 2 inches of oil in a large pan to 336°F or until a little dough sizzles on the surface.
- Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes, until light golden.
- Drain on paper towels, then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately.