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250 g Flour
250-280 ml Water
1 tsp. Salt
1 Pinch of Bicarbonate
Sunflower Frying Oil
Bring the water to a boil in a saucepan over high heat. Add the salt and mix. Meanwhile, place the flour in a bowl and make a well in the middle. When the salted water is boiling, pour it in the center of the flour well, then stir with a wooden spoon for several minutes until you get a smooth and flexible dough. Heat the oil in your fryer.
Place the churros dough in a piping bag with a fluted tip. Once the oil for frying is hot (maximum 180 °C) then drop dough fillets about 10 cm long in the fryer, using scissors to cut them. Let the churros so formed in the frying oil brown for 2 to 4 min or until they are crisp and colorful.
Once cooked, gently remove them from the fryer using a skimmer, then drain them on paper towels. Repeat the cooking operation until the churros dough is used up. When the churros are well-drained, let them cool for a few minutes at room temperature, then sprinkle with powdered sugar. Serve the chili still warm.
In Spain, it is usual to have a breakfast consisting of a very thick hot chocolate accompanied by churros or churros bathed in hot chocolate (chocolate con churros).