you have a thick, smooth, and uniform dough.
6. Shape the churros.
Transfer the dough into a sturdy piping bag fitted with a large star tip. Pipe churros that are approximately 10–12 cm long.
7. Fry.
Heat plenty of oil to 170–175°C. Fry the churros in small batches to prevent the oil temperature from dropping too much.
Cook them for about 3–5 minutes, turning them so they brown evenly.
8. Drain.
Remove the churros when they are golden and crispy. Place the churros on paper towels or a wire
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