Add the water and salt to a pot, and bring the water to a boil.

Once the water is boiling, turn the heat off, and add the flour to the pot, stirring with a wooden spoon (note 1).

Once the dough has come together, pull it onto a cutting board and leave it to rest just for a minute or two until it’s cool enough to handle.

Knead the dough lightly for about 15-20 seconds and then shape it into a log about the size of the churro maker (churrera).

Transfer the dough to the churro maker (churrera). If you don’t have a churro maker, you could also use a piping bag with a star-shaped nozzle, although they won’t be as good as when you make them with the churrera. The churrera increases the outer surface of the churros so that they’re crispier on the outside!

To a pot or pan with high sides, add the oil, and bring it to a temperature of 360°F (180°C) (note 2).

Shape the churros, pushing them through the churrera, and when they’re the right size, cut them with a knife or a pair of scissors. You could pipe them straight into the oil. However, if you want any special shapes (like a horseshoe or a heart), it’s better to pipe them and shape them on a plate with some baking (non-stick) paper on it and then gently transfer them to the hot oil.

Fry the churros in the oil until golden and cooked through, turning them every minute or two to ensure they’re cooked on all sides. This will depend on many things, including the thickness of your churros. For us, it takes about 5-6 minutes.

Remove them onto a plate covered with paper towels or a wire rack.

For the warm, dipping chocolate sauce, chop the chocolate bar and add the cream or milk to it in a medium bowl. Put the bowl in the microwave, and microwave for 15 seconds at a time, stirring after each time, until the chocolate is perfectly melted (note 3).

Serve the churros with the dipping chocolate sauce or alternative toppings/sauces (see our toppings and sides suggestions in the article).