تشوروز الاسباني

We heat the water, butter, and sugar in a pot and stir until it starts boiling.

We turn off or lower the heat, add the flour, and mix until the dough comes together with no lumps, then leave it on low heat for 3 minutes to smoothen.

We transfer the dough to a bowl and let it cool completely.

We mix sugar and cinnamon in a separate plate for coating.

After the dough cools, we add the eggs one by one, mixing well after each, then add the vanilla with the last egg.

We place the dough in a piping bag with a star-tip nozzle.

We pipe the dough into medium-hot oil, cutting with scissors, then fry until golden, puffed, and crispy.

We drain the churros from the oil and coat them immediately with the cinnamon sugar mixture.

For the chocolate sauce, we mix the milk, sugar, cocoa, instant coffee, cornstarch, and chocolate pieces while cold, then cook until thick.

We serve the churros with the chocolate sauce.