Question: Based in Span and Portugal, which tasty breakfast snack features sprinkled sugar and a mixture of ground cinnamon?

full_context: Document 1: Cinnamon sugar: Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice for desserts. It is commonly used to flavor foods such as Belgian waffles, Snickerdoodle cookies, churros and coffee cake. It is also found in breakfast cereals such as Cinnamon Toast Crunch.
Document 2: Cinnamon roll: A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America. In Denmark, it is the most common form of wienerbrød ('Vienna Bread') and is known as "Kanelsnegl"; 'cinnamon snail'. In North America, its common use is as breakfast or dessert. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. In some places, it is eaten as a breakfast food and is served with cream cheese or icing.
Document 3: Youtiao: Youtiao, also known as the Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, "youtiao" are lightly salted and made so they can be torn lengthwise in two. "Youtiao" are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
Document 4: Potato doughnut: The potato doughnut, sometimes called a Spudnut, is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts were introduced in the mid-1900s, and a recipe was published in 1938. Potato doughnuts tend to be lighter than flour doughnuts, and are prepared in a similar method to other doughnuts. A chain of Spudnut Shops was established across the United States in the 1950s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia. Much like flour doughnuts, potato doughnuts are often accompanied with coffee.
Document 5: Rosette (cookie): A rosette (called struva in Swedish) is a thin, cookie-like deep-fried pastry of Scandinavian (Swedish and Norwegian) origin. Rosettes are traditionally made during Christmas time. They are made using intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is immediately removed and the rosette is separated from the iron. Usually, the edges of the rosette are dipped into frosting or sugar. Rosette recipes are popular in the United States among families with Scandinavian ancestry.
Document 6: Frittole (doughnut): Frittole are an Italian fried doughnut type food made from a dough with raisins, orange peel, and lemon peel in it. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions. However is known to be founded around the Giuliani areas of Trieste and Venice. Many variations are common, including custard and chocolate filling. They are fried in oil until golden brown and sprinkled with sugar. They are included in the British Museum Cookbook by Michelle Berriedale-Johnson and a book about Venice from 1879. A Vendita Frittole is a fritter and liquor shop.
Document 7: Ox-tongue pastry: Ox-tongue pastry () or horse-ear pastry (), also referred to as Chinese Doughnut, is a Chinese pastry that is popular in south China in the provinces of Canton and Fujian. It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. The pastry is made in a similar way as Youtiao, however, sugar is added to the flour.
Document 8: Granola: Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown. During the baking process, the mixture is stirred to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola, particularly if it includes flax seeds, is often used to improve digestion. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream.
Document 9: Éclair: An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard ("crème pâtissière"), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
Document 10: Churro: A churro (] , ] ) is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal - from where they originate - as well as the Philippines and Ibero-America. They are also consumed in the Southwestern United States, France and other areas that have received immigration from Spanish and Portuguese-speaking countries. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as "porras" in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Sugar is often sprinkled on top.
Document 11: French Toast Crunch: French Toast Crunch is a breakfast cereal launched in 1995 naturally flavored to taste like French toast, by the General Mills company. The cereal pieces originally looked like mini slices of French toast, but General Mills changed the cereal to a style similar in appearance to Cinnamon Toast Crunch; a thin, wavy square sprinkled with cinnamon and sugar flavoring.
Document 12: Cinnamon challenge: The cinnamon challenge is a viral internet food challenge. The objective of the challenge is to film oneself eating a spoonful of ground cinnamon in under 60 seconds without drinking anything, then upload the video to the Internet. The challenge is difficult and carries substantial health risks because the cinnamon coats and dries the mouth and throat, resulting in coughing, gagging, vomiting and inhaling of cinnamon, leading to throat irritation, breathing difficulties, and risk of pneumonia or a collapsed lung.
Document 13: Migas Canas: Migas canas is a traditional preparation of fried bread and milk. It is often consumed in rural areas of Spain and is associated with people of humble origin and shepherds. It is served in a clay pot for breakfast. The dish is often prepared with milk, and bread, deep fried, and then sprinkled with sugar and cinnamon.
Document 14: Sugar: Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars. Diet food substitutes for sugar, include aspartame and sucralose, a chlorinated derivative of sucrose.
Document 15: Caramel corn: Caramel corn or caramel popcorn is a confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchy snack food or treat. Some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. Mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.
ground_truth: churro