Flour
4 eggs
1 liter of frying oil
sugar, cinnamon
Chocolate sauce
piping bag with a star nozzle
Prepare the churros: Step by step
Bring butter, water, sugar and salt to a boil in a saucepan, stirring until butter dissolves.
Lower the heat and stir in all the flour with a wooden spoon until the smooth choux pastry separates from the bottom after a while - this process is called burning off. It is important that you stir for a long time, as this is the only way to ensure that you get a loose dough.
Pour the dough into a bowl and let it cool. Gradually add the eggs with a hand mixer, preferably using a dough hook!
Pour the batter for the churros into a piping bag and place a star-shaped nozzle on top.
Heat the oil and squirt the choux pastry from the bag into the fat. You can decide whether you prefer to make short, straight or longer churros. Fry the strands until golden brown on both sides, then lift them out with a slotted spoon and drain them on paper towels.
Finally, coat the churros in cinnamon and sugar or dust with powdered sugar and serve with chocolate sauce.
The Spanish pastry is usually sold at churro stands or in food trucks and is traditionally eaten on New Year's Day. Incidentally, churros are eaten in Spain mainly for breakfast together with a thick drinking chocolate. In Germany, you can get the snack at fairs, for example.