Crispy Homemade Churros with Chocolate Sauce

• 100 g granulated sugar
• 1 teaspoon ground cinnamon (optional)

For the chocolate sauce (optional)

• 150 g dark dessert chocolate
• 100 ml liquid cream

Instructions

1. Prepare the choux dough. In a saucepan, combine the water, butter cut into pieces, salt, and sugar. Bring everything to a full boil, making sure the butter is completely melted and evenly incorporated. As soon as the mixture boils, remove the pan from the heat. Add the flour all at once and mix vigorously with a wooden spatula. Stir until the dough comes together into a smooth mass and pulls away cleanly from the sides of the pan.

   Return the saucepan to low heat and continue stirring constantly for 1 to 2 minutes to dry out the dough. This step removes excess moisture and ensures the churros will puff slightly and fry evenly. The dough should form a compact ball and leave a thin film on the bottom of the pan.

2. Add the eggs. Transfer the dough to a mixing bowl and let it cool slightly so it is warm but no longer hot. Add the first egg and mix vigorously until fully incorporated; the dough may separate at first, but it will come back together. Repeat with the second and then the third egg, mixing well after each addition. The finished dough should be smooth, glossy, and elastic, forming a soft “bird’s beak” when lifted with the spatula.
3. Heat the oil and shape the churros. Heat the frying oil in a deep fryer or a large, high-sided pot to about 170°C–180°C. Spoon the dough into a piping bag fitted with a star-shaped nozzle. Pipe strips of dough directly over the hot oil to form churros about 10–12 cm long, cutting the dough with lightly oiled scissors or a knife. Fry in batches to avoid overcrowding, which could lower the oil temperature.

   Cook the churros for 2 to 3 minutes on each side, turning them gently, until they are evenly golden and crisp. Their surface should be well colored, while the inside remains soft and airy.