Churros
Churros are crisp, ridged fried dough sticks, and this version needs only pantry staples and a bag with the corner snipped off. Boiling water poured onto the flour makes a thick paste with no eggs or butter, and a little baking soda helps it crisp in the oil. The hour of standing does the quiet work. The recipe makes a plateful for four and doubles easily.
Instructions
Sift the flour, baking soda and salt into a large mixing bowl. If you are using the cinnamon, add it here too.
Pour the boiling water in gradually, mixing constantly, until you have a very thick, smooth paste. Leave it to stand for about an hour.
Heat a deep frying pan of vegetable oil until the surface shimmers.
Spoon the paste into an icing bag, or a freezer bag with the corner cut off to leave a hole about the width of your little finger. Squeeze the paste into the hot oil and snip it off with scissors every 10 cm or so to make sausage-shaped pieces.
Fry the churros until they are golden brown and crunchy. If a piece is thick and still raw in the middle, cut it in half lengthwise and fry it again.
Lift the churros out and drain them on a rack or paper towels. Serve dusted generously with sugar, with hot chocolate sauce, or with both.
Make it personal.
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