My first experience of this Spanish delight was at a UCLA football game in LA. At 1 metre long it was a nifty snack to keep me going. Then I had a second one. Then a hotdog, candy floss and a pretzel.
The dough is piped through a star nozzle and fried till crunchy, then sprinkled with cinnamon and sugar. Traditionally served with a hot chocolate, I prefer hot chocolate sauce. You can make them as long or as short as you like. Curly even.
2 litres canola oil
1 cup water
2 tablespoons olive oil
21/2 tablespoons caster sugar
1/2 teaspoon salt
1 cup standard flour
1/2 cup caster sugar
1 tablespoon ground cinnamon
200g dark chocolate (70%)
200g milk chocolate
Pinch of sea salt
1 tablespoon bourbon (optional)
Heat oil in a large saucepan to around 170 degrees.
For the hot chocolate sauce put all the ingredients into a saucepan on a low heat till glossy and melted.
Combine water, oil, sugar and salt in a small saucepan over a medium heat. Once sugar and salt have dissolved, bring to boil. Remove from heat.
Put flour into a large mixing bowl. Make a well. Pour in water mixture and stir until the dough forms a ball. Mixture should be sticky.
Its time to fry. Check the temperate is ready by frying a piece of bread. It should go brown within 30 seconds. Pipe strips of dough into hot oil using a pastry bag and star nozzle. 3 at a time, otherwise they will all stick together. Fry until golden, drain on paper towels. Roll in sugar and cinnamon mixture. Serve with the hot chocolate sauce.
Its naughty and yummy all rolled into one. Enjoy!!