Cookbook:Churros I

| Desserts | Mexican cuisine | Tex-Mex cuisine

This is a very simple recipe for plain churros. Makes one plateful, suitable for about 4 people. It can easily be doubled or halved, but be warned that attempting to mix more than double this recipe at once is very hard work.

Ingredients

 * 400 g (~3¼ cups) plain flour
 * 400 ml (~1⅔ cups) boiling water
 * 1 teaspoon bicarbonate of soda (baking soda)
 * ½ teaspoon salt
 * ¼ teaspoon cinnamon (optional)
 * Vegetable oil

Procedure

 * 1) Sift the flour, baking soda, and salt into a large mixing bowl.
 * 2) Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste.
 * 3) Allow to stand for about an hour.
 * 4) Heat up a deep frying pan of oil until it shimmers.
 * 5) Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage-shaped pieces off after about 10 cm.
 * 6) Fry the churros until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthwise and fry again.
 * 7) Remove churros from oil, and drain on a rack or paper towels.
 * 8) Serve dusted liberally with sugar or hot chocolate sauce (or both).