Churros (Mexico)

Preparation

1. 1

   In a saucepan, bring the water to a boil with the butter cut into pieces and a pinch of salt.

2. 2

   As soon as it boils, remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon until you get a smooth, even dough that pulls away from the sides of the pan.

3. 3

   Let the dough cool for 5 minutes (it should be just warm, not hot, so it doesn't cook your hands or the piping bag), then transfer it to a piping bag fitted with a star tip.

4. 4

   Heat the frying oil in a deep saucepan to 180°C/355°F (a small piece of dough should rise to the surface and sizzle as soon as it's dropped in).

5. 5

   Pipe long strips of dough directly over the hot oil, cutting them to length with scissors, without overcrowding the pan (fry in 2-3 batches).

6. 6

   Fry for 3-4 minutes, turning halfway, until nicely golden and puffed. Drain on paper towel.

7. 7

   Immediately roll the still-hot churros in a mixture of sugar and cinnamon, and serve right away, optionally with a melted chocolate sauce for dipping.