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Special equipment: Piping bag fitted with a large star decorating tip
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Make the dough by heating water, sugar and salt in saucepan over medium heat until hot.
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Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out.
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Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough.
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With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk.
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Scrape down the mixer bowl with a rubber spatula between each addition.
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Transfer the dough to the piping bag.
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Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F.
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To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil.
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Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes.
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Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch.
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Drain the churros on a paper towels and then toss in sugar to coat while still warm.
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Melt the chocolate in a glass bowl set over a pan of barely simmering water.
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Arrange the curros on a serving platter and serve the chocolate sauce alongside.
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Enjoy!
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Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine.
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Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!
