Churro is a fried-dough pastry and a famous snack from Spain. This wheat is the base of every churros recipe. It has a great consistency and gluten of high quality. Recipe – 1 litre of boiling water, – 550g to 590 g of CHURROS flour, – 15 g of table salt. Heat up the water and add the salt. Heat up the flour for a few minutes, until it is warm. When the water boils, add the warm flour and stir until the mixture is nice and smooth ( it should take a couple of minutes in a mixer). The dough should be firm and not stick to your fingers. After forming the churros, heat oil (ideal is sunflower)to a temperature of 200ø and fry them until they become crunchy. Ideal from both sides around two minutes. When they are cool, put some sugar on top or cinnamon and sugar.