Serve with Spanish Hot Chocolate, which is thick enough to give the churros a generous coating of chocolate when dipped
For the choux pastry
65g plain flour
For deep fat frying
500ml vegetable oil
Sift the flour into a small bowl.
Put the butter and water into a pan over a low heat until the butter melts.
Increase the heat until the mixture boils.
Remove from the heat and stir in the flour.
Place back over a medium heat and stir until the mixture forms a ball.
Remove from the heat and allow it to cool slightly.
Add the eggs one at a time, beating after each addition, until the mixture is smooth.
Spoon the mixture into a piping bag fitted with a large star nozzle.
Heat the oil in a deep pan until hot. I used an 18cm diameter pan and 500ml of oil filled to one third full.
When a small cube of bread browns in 30 seconds the oil is hot enough.
Pipe approx 5cm lengths of the mixture into the oil and fry for 5 minutes until golden brown.
Put the churros onto kitchen roll, to remove excess oil and sprinkle with sugar.
Try adding cinnamon to the sugar before sprinkling over the churros.