Churros dough:
80 gr butter in squares
⅔ cup water
⅔ cup wheat flour
1 pinch of salt
¼ teaspoon ground cinnamon
2 tablespoons refined white sugar
2 eggs
For topping:
¼ cup refined white sugar
1 teaspoon ground cinnamon
Chocolate sauce:
⅓ cup semi-sweet chocolate, chopped or in chips
½ cup heavy whipping cream

Chocolate sauce:
Place chopped chocolate or chocolate chips in a medium bowl or shallow dish.
Bring cream to a boil in a saucepan or microwave.
Add to the chocolate and stir the bowl to coat well. Let stand for about 2 minutes without mixing.
After this time, mix well with a spoon or whisk with a balloon until all the chocolate is melted.
Melt the butter together with the water in a medium saucepan.
in meduim heat, and add the flour, salt, cinnamon and sugar.
Mix well with a wooden spoon until it forms a ball, 40 seconds to 70 seconds. Check the video to see the texture.
Remove from the heat and add the eggs one by one until well blended. You can do this in the mixer with the paddle attachment. Beat very well and when the mixture is smooth and soft, pour it into a piping bag with the star-shaped dough stick or a churro maker.
Heat the oil in a fryer or deep fryer to 180°C. If it is too hot, the churros will brown on the outside, but will be raw on the inside. You can test a little of the mixture, if it floats and starts to bubble then it is ready.
Crush the piping bag to drop batter into the oil (carefully) and to cut the churros or to stop it coming out you can stop pressing or cut the batter with a pair of scissors or a knife.
Cook until evenly browned. If you make them bigger you have to cook them a little longer in the oil so that they are cooked through and are not raw on the inside.
Drain the churros and place on absorbent paper. Coat with the sugar & cinnamon mixture while they are still warm or hot so that they stick well. Cover well and serve hot, warm or as desired with the chocolate sauce.
You can place the churros in a bowl and place in a warm oven while you finish preparing them all.