Add the water, butter, sugar and salt to. large pota. Bring to boil, then reduce to a low heat.
Pour in the flour and beat with a wooden spoon until the churro mixture forms a ball.
Remove from heat and set aside to let the mixture rest for 5 minutes.
Tip: It is essential to cool the dough so the egg doesn’t scramble if added to hot churro dough.
Add the eggs, one at a time, beating each one in well with the wooden spoon, then beat in the vanilla. Set aside.
Heat the oil in a medium-size pan over medium heat.
Meanwhile, fit a piping bag with a large star tip, then fill with the churro dough.
As soon as the oil reaches 350°F (175°C), you can start to fry your churros, in batches. Pipe 1-3 inch (whichever size you prefer) strips of dough over the saucepan and cut with a knife or clean scissors so they drop into the hot oil. Repeat with a few more, taking care that the oil isn’t too full of churros.
Cook until golden brown on all sides (about 2 minutes). Remove the cooked churros with metal tongs or a metal slotted spoon and leave to drain on a plate lined with kitchen paper.
While still warm, roll the churros in the sugar mixed with cinnamon.
For the chocolate churros dip, melt the chocolate chips, then beat into the cream.
It is essential to cool the dough so the egg doesn’t scramble if added to hot churro dough.The time it takes to fry churros is largely dependent on how they look in the oil. As soon as they are golden brown, it’s time to take them out! This can take anywhere from 2-4 minutes, so always use your best judgment.To make sure you get it perfect every time, you may want to purchase a candy thermometer so you can monitor the oil properly. Don’t coat the churros in cinnamon and sugar until they have cooled slightly. If your churro is still a bit oily before coating, it may not stick!