Churro

Pipe the dough through a star-shaped nozzle into oil heated to about 180 °C. Fry short lengths for roughly 3–4 minutes, turning them, until deep golden; if they brown much faster, the oil is too hot and the middle may stay doughy.

The star-shaped nozzle makes ridges that crisp up in the oil and give the sugar something to cling to. Use a sturdy piping bag and a large nozzle; the dough is too stiff for a flimsy bag.

Churros are often rolled in sugar while still warm and served with thick hot chocolate for dipping. They also go well with dulce de leche or a smooth chocolate sauce.

They are best eaten soon after frying, while the outside is crisp. Keep leftovers in an airtight container at room temperature for up to a day, then warm them on a tray in a 180 °C oven for 5–8 minutes; a microwave makes them soft.

Pipe the dough into lengths on a lined tray and freeze until firm, then transfer them to a freezer bag. Fry from frozen at about 180 °C, adding a little cooking time and checking that the centres are cooked; cooked churros can also be frozen, though they are less crisp when reheated.

Traditional churro dough is commonly made with flour, water and salt, but recipes differ: some add egg or butter, and chocolate dips often contain milk. Check the ingredients if you need to avoid a particular allergen.

Yes, though they will usually be less crisp and less richly browned. Pipe them onto a lined tray and bake at about 200 °C for 20–25 minutes, until golden and dry; brush or spray lightly with oil first for better browning.