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Cañas

Crisp curls of flaky cinnamon-scented pastry, which melt richly in the mouth. Delicious with coffee or hot chocolate. From Jose Pizzaro. Makes about 20

4fl oz/125ml olive oil, plus extra for deep frying
Grated zest of half an orange
12oz/375g plain flour
4fl oz/125ml white wine
4oz/125g caster sugar mixed with 1 tbsp ground cinnamon

Heat the oil and orange zest gently in a small pan for 5 mins.

Put the flour in a large bowl and make a well in the middle. Pour in the hot oil and stir to mix. Add the white wine and mix again. Knead lightly to make a soft, silky but not sticky dough.

Heat 2in/5cm of the oil in a pan or wok (make sure the pan is no more than half full) to 185C/365F. A scrap of the dough should brown in about 1½ mins.

Roll the dough to ¹/8in/3mm thick. Cut it in strips 6ins/15cm long and 1½ins/4cm wide.

Take a cream horn mould or a 5in/12cm length of stainless steel tube and wrap a strip around it in a spiral.

Put the whole wrapped mould in the hot oil and allow to sizzle for 10 seconds, or until the dough has stiffened and turned pale. With tongs, pull out the metal mould, letting the spiral of dough slide back into the oil. Cook for another minute or so until deep golden.

Carefully lift the spiral out of the oil and drain on kitchen paper. While still warm, dust with the sugar and cinnamon mixture. Repeat with the rest of the dough.