Description
These short, fluted sticks of fried dough can be found throughout Spain, often they are eaten for breakfast with a cup of thick hot chocolate. Mexican-style churros are usually longer and sometimes filled with custard.

Ingredients
2 cups water
1 tablespoon olive oil
1/4 teaspoon salt
2 cups of flour
Canola oil or other neutral oil for deep frying
Granulated sugar for dipping

Directions
1. Place water, olive oil, and salt in a saucepan and bring to a boil.

2. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.

3. Cool slightly. Using a churro maker (or a pastry bag or cake decorator fitted with a 3/8 inch fluted tube — #105 is good) press the dough out in 4 inch strips. The fluted shape is essential – otherwise the pastries will turn out hard and doughy.

4. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot.

5. Reduce the heat to medium and fry the churros, 3 or 4 at a time, turning once, until they just begin to turn golden brown.

6. Drain. Dip in sugar and serve hot with Mexican hot chocolate.