To have breakfast with ‘churros’ is a tradition that goes back to the beginning of the XIXth century. This singular product was introduced on old travelling fairs. This fritter is eaten during breakfast or during an afternoon snack in the holidays. It can be eaten normally or can be dipped in a cup of hot chocolate.

Ingredients

½ Kg. of flour
1 spoonful of baking powder
Salt, Water, Oil

Preparation

Two cups of flour have to be mixed with a teaspoon of salt and a teaspoon of baking powder. Two cups of water have to be boiled in a casserole and when the water boils, the flour mixture is added. Everything is stirred quickly with a wooden spatula until it forms a compact dough. It has to thicken without lumps. After this, an abundant amount of oil is put in a frying pan so that the churros can float in it, and with the help of a churros syringe, or a piping bag with a curly mouth, the dough is put in the boiling oil, immediately forming churros. Once fried and gilded well, and once they have dried, the churros can be finished of with sugar.