Churros with Chocolate Sauce

Bring water with a pinch of salt, 1 tsp of sugar, and butter to a boil in a small pot. As soon as the mixture boils, add all the flour at once and stir until a smooth, compact, and firm dough forms that detaches from the bottom of the pot as a ball (approx. 3 minutes). Remove from heat, transfer to a mixing bowl, and let cool for approx. 5 minutes.

Stir the dough with a hand mixer for approx. one minute, then add the first egg and mix until fully incorporated. Add the second egg and stir it in as well until a smooth mixture forms. The dough should be firm enough to hold its shape but soft enough to be worked with a piping bag.

Fill the prepared dough into a piping bag with a star nozzle. In a small pot, heat enough oil (at least 600 ml) to 180 °C. Pipe the churros directly into the hot oil and cut the dough with scissors. Fry in batches until golden brown (approx. 3–4 minutes depending on size).