INGREDIENTS FOR DOUGH
• 1 and 1/2 cups of water
• 3 tablespoons of butter at room temperature
• 1/2 teaspoon salt
• 1 and 1/2 cups all-purpose flour
• 2 eggs
• Oil for frying
TO ACCOMPANY THEM
• Condensed milk
PREPARATION OF THE DOUGH
In a pot, heat the water and add the salt and butter. When the boil breaks, add the wheat flour and stir vigorously without leaving lumps to form. After everything is together, the heat is lowered to a minimum and the eggs are added one by one - without stopping beating -, obtaining a very thick but soft dough. Cover with plastic wrap -that it touches the dough- and let it cool in a cool place or in the fridge until ready to prepare. This dough, well covered, lasts a maximum of three days in the fridge.
Use a pastry bag with a thick nozzle to scoop the dough. Heat the oil in a medium pot, add a small ball of mixture and when it floats and browns, the oil will be ready to fry the churros. Squeeze the sleeve and cut the churro strip according to the size we want, fry until golden brown, remove, put on a plate with absorbent paper and, while still hot, sprinkle sugar on top.
TO ACCOMPANY THEM Apart in a pot, melt the chocolate with half a pot of condensed milk and remove from the heat until it forms a syrup.