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Spanish Churros

Cheers for Churros!

This sweet, deep-fried crispy snack is sold by street vendors in Spain and Latin America. These are available in cafes for breakfast, although they may be eaten throughout the day as a snack. They are either straight, curled or spirally twisted in shape, but they are always delicious.

A churro is not a churro without a cinnamon-sugar dusting. They can even be dunked into hot chocolate. The ideal churro has a distinct crunch but has a soft centre when one bites into it.

What will I need?

Oil for frying

1 ½ tbsp sugar
1 cup water
1/2 tsp salt
1 tbsp oil
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup castor sugar

How is it done?

Bring the water to a boil in a saucepan. Add the 1 1/2 tbsp sugar, salt and 1 tbsp oil and stir till the sugar dissolves. Take off the heat. Add in the flour and mix well till a smooth dough is formed. Spoon the mixture into a piping bag. Heat oil in a deep frying pan. Carefully pipe the mixture into the hot oil. Pipe about 2 inch long strips and fry till they are golden. Combine the castor sugar and the ground cinnamon. Roll the drained churros in this mixture and serve.

Serves 2-3

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Nandita Nulkar - Senior French, Italian, Spanish & Portuguese-English Translator, Editor, Reviewer, BITS Private Limited A woman of many letters, Nandita is as much at ease translating from the few languages that she knows as she is donning the various roles she loves, that of a mother, a wife, a hopeless travel addict and a die-hard yoga practitioner.Nandita has a keen eye for detail and it is virtually impossible to smuggle an error out without she being the first one to notice it.