Preparation:
Bring water with butter, sugar, and a pinch of salt to a boil in a pan.
As soon as the butter has melted, remove the pan from the heat and add the sifted flour. Stir vigorously with a wooden spoon until the dough forms a smooth ball and comes away from the sides of the pan.
Let the dough cool slightly, then add the egg and mix thoroughly until a smooth and glossy mixture is formed.
Put the dough in a piping bag fitted with a large star-shaped nozzle.
Heat the oil in a deep pan or frying pan (approximately 170-180 °C).
Pipe strands of dough directly into the hot oil (you can cut them with scissors if desired). Fry the churros until golden brown on both sides.
Remove with a slotted spoon and let the excess fat drain on a paper towel.
Sprinkle the warm churros with a mixture of sugar and cinnamon. Serve warm with chocolate sauce.
