To prepare the churros, start by pouring the water in a large pot, preferably ceramic or steel.
Add the salt and the pieces of butter, then mix and bring the water to the boil.
When the butter and salt have melted and the water is boiling, add the all-purpose flour all at once.
Start mixing slowly, with the help of a whisk, so that the flour can absorb the liquids without forming lumps.
Proceed to work the ingredients to make them homogeneous: it will take about 3 minutes. Then take the spatula and mix everything well again, pressing the mixture several times on the bottom of the pan so as to finish cooking and give it the right consistency.
In the end, you should obtain a smooth and compact dough, to be immediately transferred into a large glass or ceramic bowl, preferably cold.
To make it cool down faster, spread it along the edges of the bowl.
Once lukewarm, but not cold, continue cracking one egg at a time and incorporating it with the spatula.
Initially the mixture will be loose and "in chunks", but continue to work it vigorously to make it homogeneous. Only when the first egg is completely absorbed, proceed with the second and then the third.
In the end you will get a smooth, thick and full-bodied dough.
Transfer it immediately into a piping bag with a star-shaped nozzle with a diameter of 1.5-2cm, depending on the size you want your churros to be. Place the dough in the refrigerator to rest for 30 minutes.
Once the necessary time has elapsed, pour plenty of peanut oil into a large pan, bring it to a temperature of 340F (170°C) and start creating the churros, squeezing the dough directly into the oil and cutting into strips of about 10cm in length with the help of a knife or kitchen scissors.
Fry the churros, turning them often so that they are always immersed in the oil, until they are puffed up and golden. Drain them and transfer them onto a sheet of absorbent paper or straw paper.
Immediately pass them in granulated sugar while they are still hot, as as to cover them perfectly.
The churros are ready. Enjoy!
