Instructions

Heat the water in a saucepan with a pinch of salt (and sugar if you decide to use it). When it starts to boil, remove it from the heat and add the flour all at once. Mix quickly with a spoon or spatula until you get a thick, lump-free dough. Let it rest for a few minutes to settle.

Transfer the dough to a churro maker* or a pastry bag with a star tip. Heat plenty of oil in a frying pan or saucepan, and when it is hot, form the churros directly over the oil, cutting them with scissors or forming the strips beforehand on a surface and carefully transferring them.

Fry them until they are golden brown on both sides. Remove them to a plate lined with paper towels and, while still hot, sprinkle them with sugar so that it sticks well.

* If you don’t have a churro maker, you can use a sturdy pastry bag with a large star tip. Just fill it with the warm dough (if it’s too hot, it can break the bag) and press firmly to form the churros.

If you don’t have a tip, you can also cut the tip of the bag to make a wide opening. The churros won’t have the traditional stripes, but they’ll be just as crispy and delicious.

Another option is to use a thick freezer bag: put the dough in, cut off a corner, and pipe strips directly into the hot oil or onto paper before frying them. They won’t look as pretty, but they work perfectly.