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These fried concoctions are known as churros. Typically Spanish in their cooking style, they come into their own dunked in really strong coffee or thick hot chocolate.

This recipe was taken from "Breakfast" by Greg Duncan Powell.

Ingredients
olive oil, for deep-frying
125 g (4½ oz) butter
150 g (5½ oz/1 cup) plain (all-purpose) flour
3 free range eggs
55 g (2 oz/¼ cup) caster (superfine) sugar

Method
Pour olive oil in a pan to a depth of about 2 cm (¾ inch) and heat to 180˚C (350˚F/
Gas 4).
If you don't have a thermometer, check the temperature of the oil by dropping ina cube of bread. Wait for 15 seconds, and if the bread has just turned brown, it is ready.

Meanwhile, as the oil is heating, make the dough.

Put 250ml (9 fl oz/1 cup) of water, a pinch of salt and the butter in a saucepan over high heat, until boiling.

Add the flour and stir vigorously for a minute or so until the mixture forms a ball of dough.

In a mixing bowl, beat the eggs and thoroughly stir through the dough. Place themixture in a piping (icing) bag used to decorate cakes or something similar.

Carefully squeeze out 10 cm (4 inch) lengths of the dough into the hot oil.

Fry about four at time
for 2 minutes on each side or until golden brown. Carefully remove from the oil and drain on paper towels.

Sprinkle generously with the caster sugar and serve with strong coffee.

Breakfast is published by Murdoch Books and costs £14.99