- 140 g flour (1 cup)
- 220 ml of water (1 cup)
- 40 g butter
- 2 eggs – medium (120 g in shell)
- 1 tablespoon of sugar
- Half a glass of sugar (100 g)
- Half a teaspoon of cinnamon (you can increase it if you like it a lot)
- Melted Cream Chocolate in a bain-marie (I used Nutella)
Bring water, butter and sugar to a boil in a saucepan over medium heat. When it comes to the boiling point, add the flour in one go and mix. Cook the mixture, pressing down for about 1-2 minutes, until it becomes smooth.
If you use a steel pot, a white layer forms on the religion of the pot, this is normal. Put the dough in a bowl, flatten it and let it cool for about 5 minutes.
Then add the eggs one by one and mix with a spoon or hand mixer (on the lowest setting) until you get a smooth and shiny dough.
Heat the oil in a saucepan, then reduce the heat to 2 degrees so that the oil does not get too hot. (If you can measure: 180 degrees)
Attach a piping bag to a star-shaped socket (10-11 mm) and stuff the dough into it. Squeeze long strips onto baking paper or directly into hot oil and cut at the rim with scissors. (Oil the scissors so they don’t stick).
Do not touch the churros first, they will get a little red on the bottom. (This way the caterpillars are more noticeable) Then turn and fry for a total of about 2 minutes, remove and place on kitchen paper.