Heat the water: In a saucepan, bring the water, butter, sugar and salt to a boil.
Add the flour: Off the heat, add the flour all at once. Mix vigorously with a wooden spoon until you obtain a smooth dough that comes away from the sides.
Incorporate the eggs: Add the eggs one by one, mixing well after each addition, until the dough becomes smooth and supple.
Step 2: Shape the Churros
Prepare a piping bag: Fill a piping bag fitted with a star tip with the churros dough.
Shape the churros: On a baking sheet lined with baking paper, form 10 to 15 cm long sticks of dough.
Tip: For easier shaping, press the dough directly over the hot oil while cooking.
Step 3: Cook the Churros
Heat the oil: In a large saucepan or deep fryer, heat the oil to 180°C.
Fry the churros: Dip them in the hot oil and cook for 2 to 3 minutes on each side, until golden brown.
Drain and sweeten: Remove them from the oil with a slotted spoon, place them on absorbent paper, then sprinkle them immediately with sugar.
Trust me, the key to this dish is definitely the sauce!
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I loved these so much back then. I’d constantly pester my mom to cook them.
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