Churros with chocolate sauce

Bring water, butter, salt and 1 tbsp sugar to a boil in a pot over medium heat, until the butter has melted and it bubbles.

• 120 ml Water
• 25 g Butter
• 1 pinch Salt
• 1 tbsp Sugar

Take the pot off the heat, add the flour all at once and stir vigorously until a smooth ball forms.

• 100 g Flour

Stir the ball over medium heat for about 1 minute, until a thin white layer forms on the bottom of the pot.

Transfer the dough to a bowl and let it cool for about 5 minutes, or the egg will set too quickly.

Meanwhile, while step 4 runs

Meanwhile, mix 2 tbsp sugar and 1 tsp cinnamon on a flat plate.

• 2 tbsp Sugar
• 1 tsp Cinnamon

Meanwhile, while step 4 runs

Meanwhile, finely chop the chocolate.

• 60 g Chocolate

Meanwhile, while step 4 runs

Meanwhile, melt the chocolate and milk in a small pot over the lowest heat, stirring, until the sauce is smooth. Set aside.

• 80 ml Milk

Heat vegetable oil about 3 cm deep in a tall pot to 175 to 180 °C. A wooden spoon handle dipped in the oil will then form fine bubbles.

• 300 ml Vegetable oil

Meanwhile, while step 8 runs

Meanwhile, stir the egg into the lukewarm dough until it forms a smooth, glossy, stiff dough.

• 1 Egg

Meanwhile, while step 8 runs

Meanwhile, fill the dough into a piping bag with a large star tip.

Carefully pipe 4 strips, about 12 cm each, into the hot oil and cut them off with scissors. Don't do more at once, or the oil will cool down.

Fry for about 3 minutes, turning once, until the churros are golden brown and crispy.

Lift the churros out with a slotted spoon, drain them briefly on kitchen paper and roll them in the cinnamon sugar while still hot.

Use the rest of the dough to fry two more batches the same way, about 3 minutes each, then drain and roll them in the cinnamon sugar.

Serve the churros with the warm chocolate sauce for dipping. If the sauce has set, warm it briefly over the lowest heat.