Bring 400 g water with 3 g salt and 10 g oil to the boil in a pan.

Ingredients

• 400 gBeverages, water, tap, drinking
• 3 gSalt, table
• 10 gOil, sunflower, linoleic (less than 60%)
• 300 gWheat flour, white, all-purpose, unenriched
• 70 gOil, sunflower, linoleic (less than 60%)
• 40 gSugars, granulated
• 3 gSpices, cinnamon, ground

Method

1. Bring 400 g water with 3 g salt and 10 g oil to the boil in a pan.
2. Pour the boiling water all at once over 300 g flour and stir vigorously with a wooden spoon for 2 minutes into a smooth dough without lumps.
3. Let the dough cool slightly for 5 minutes; meanwhile heat about 1.5 l oil to 190 °C.
4. Fill the dough into a churrera or a piping bag with a 1 cm star nozzle, pipe 15 cm strips into the oil and fry five at a time for 3 minutes until golden; 70 g oil, 10% of the dough mass, is counted for nutrition.
5. Drain the churros on paper towels and, while still warm, coat them in 40 g sugar mixed with 3 g cinnamon.