Churros

Method

1. In a saucepan, combine water, a pinch of salt, and vegetable oil. Bring to a boil.
2. Add the flour all at once and stir vigorously with a wooden spoon until a compact dough forms that pulls away from the sides of the pan.
3. Transfer the dough to a bowl and let it cool slightly.
4. Add the eggs one at a time, mixing well after each addition until the dough is smooth and fully incorporated.
5. Transfer the dough to a piping bag fitted with a 15mm star nozzle.
6. Heat vegetable oil in a deep pot to 170°C (340°F).
7. Pipe strips of dough about 10 cm (4 inches) long directly into the hot oil, cutting with a knife. Fry in batches without overcrowding.
8. Fry for 3–5 minutes, turning occasionally, without moving the churros too much. Maintain the oil temperature.
9. Remove churros with a slotted spoon and drain on paper towels.
10. While still hot, roll the churros in granulated sugar until coated on all sides.
11. Serve warm. Optionally, accompany with hot chocolate or dulce de leche.