Churros with chocolate sauce

Bring water with a pinch of salt, sugar, and butter to a boil in a small saucepan. Once the mixture is boiling, add all the flour at once and stir until a smooth, compact, and stiff dough forms, which holds together in one ball and detaches itself from the sides. This takes about 3 minutes. At this point, remove from the heat, transfer to a mixing bowl, and let cool for about 5 minutes.

Using a hand mixer, beat the dough alone for about a minute, then add one egg and beat until the mixture combines. Add the second egg and beat again until smooth. The resulting dough should have a consistency that holds its shape but is not so thick that it cannot be piped with a pastry bag.

Transfer the prepared dough to a pastry bag with a star tip. In a small saucepan, heat a sufficient amount of oil, at least 600 ml, to 180 °C and pipe individual churros directly into the oil using the bag, cutting off the end of the dough with scissors. Fry several pieces at once until golden brown, which takes about 3 to 4 minutes depending on their size.