When doing research on different churro recipes, I found many variations. Some did not call for eggs while others did. Also, some Spanish churros do not have a cinnamon/sugar topping because of its dependence on the thick, hot chocolate drink that serves as a sugary accompaniment. Although these doughnut-like pastries originated in Spain, one can find many churros and variations (e.g., filled with dulce de leche) in México, Argentina, Perú, and other places as well. The recipe for the churros is very easy and is like making a pâte à choux.
from the honorable Cannelle et Vanille
125 ml (1/2 cup) water
125 ml (1/2 cup) whole milk
110 grams (about 1 stick) of butter
1 Tbsp sugar
pinch of salt
150 grams (about 1 cup + 2 Tbsp) AP flour
3 large eggs, room temperature
canola oil, for frying
cinnamon and sugar, for coating
Pour the oil in a cast-iron skillet or a deep fryer, and heat it up on medium heat until it reaches 365 degrees Farenheit.
Meanwile, transfer this flour/butter mixture to a stand mixer (or mix by hand), and mix the dough for a few minutes to cool it down.
Chocolate caliente al estilo español
adapted from Spanish.about.com
16 oz (2 cups) whole milk
1/2 tsp cornstarch (I suggest adding more)
pinch of salt
4 oz milk chocolate (I used Callebaut)
Pour in the milk and cornstarch into a small or medium saucepan, and stir well with a whisk. Turn on the heat and heat just to boiling point. Once the milk boils, take it off of the heat, and add the chocolate. Stir well with a whisk or wooden spoon. Once the chocolate has melted, return the mixture to low heat until it thickens. If it doesn't thicken, add more cornstarch to a small amount of cold milk. Stir the cornstarch mixture well and then add it to the chocolate mixture. Continue to heat on low heat until it thickens more.