Churros dough

Bring the water and fine salt to a strong boil.

Remove from the heat and add all the wheat flour at once.

Mix vigorously with a spatula until a dough forms that is compact, smooth and free of dry spots.

Transfer the dough while still hot to a double piping bag fitted with a large star nozzle.

Pipe and cut to length with scissors into sunflower oil heated to 190–195°C and fry without moving at first.

Turn as needed until evenly golden and crisp.

Drain on a wire rack, never on paper towel.