This doughnut-like Spanish treat is complimented by a smooth chocolate sauce.


  • olive oil
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • 400 g plain flour
  • 400 ml boiling water
  • sugar, cinnamon
  • for the sauce:
  • 120 g dark chocolate
  • 100 ml milk
  • 1 tblsp cornflour
  • 4 tsp sugar


  • Begin by sifting the flour and bicarbonate of soda into a bowl, then pour the boiling in and whisk briskly to avoid lumps. When a smooth batter is obtained leave it to rest for a least an hour.
  • Heat the oil and drop a little batter in to see if it sizzles and therefore if the oil is hot enough. Pipe the batter in from a cake decorator in small 10cm strips into the hot oil and fry until golden brown.
  • When ready, place on absorbent kitchen roll and sprinkle with sugar and cinnamon if desired, though this is not traditional in Spain.
  • For the chocolate sauce:
  • Dissolve the chocolate in half the milk in a small pot until it is completely melted over a low heat.
  • Mix the cornflour into the rest of the milk and then add this to the melted chocolate along with the sugar.
  • Keep stirring until thickened.
  • When ready (after about 5 minutes) remove from the heat and whisk until smooth.