Churros

Bring a couple of cups of water to a boil over fairly high heat with the sugar, salt and vegetable oil, stirring until the sugar and salt dissolve.

With the water at a boil, add the all-purpose and whole wheat flour all at once; turn off the heat and stir, turning and spreading, until it forms a smooth, stiff ball with all the flour rehydrated.

Let the dough cool a little; it need not reach room temperature.

Fill a churro press fitted with a star tip about two-thirds full with chunks of dough and screw it closed.

Heat oil to 370 degrees, monitoring with a thermometer and adjusting the heat to keep it steady. Press out lengths of dough and drop them into the oil.

Fry to a deep golden colour, crunchy outside and still slightly creamy inside; no creaminess means over-fried.

Mix cinnamon into sugar, or ground Mexican chocolate into sugar. Move the hot churros straight from the oil into the sugar so it sticks.

Serve, dipped in chocolate sauce if wanted.