Recipe source: Street Kitchen Blog
I saved this recipe a long time ago and always wanted to try it. But finally, I prepared everything and I'm so surprised how easy to make this popular Spanish dessert which is so popular nowadays as street food.
The dough is simple and quick, because of the butter it's very easy to handle, not sticky. It keeps a nice pattern when it goes through the open star piping nozzle. For 4-6 seconds you can form it in the hot oil, to get a nice, straight shape. I covered it with cinnamon sugar when it was still hot. With the chocolate sauce, this is heaven itself... but I can imagine it with Nutella, varied jams, vanilla custard or cream cheese as well... yum!
Update: a few months later I've tried baking churros using my own choux pastry recipe, you can find the recipe here.