Churros con chocolate (a deep-fried dough, sprinkled with sugar and dipped in a thick chocolate drink) is about as authentic a Spanish food as a tortilla de patatas. Though its origin is unclear, from my experience living in Spain, it is served traditionally as a breakfast or merienda (late afternoon snack).
This churros recipe, direct from Segovia, Spain, does not use eggs; therefore, the dough can be quite stiff if too much flour is used (which I discovered the hard way.) This can be particularly problematic if you don’t have a churrera, an actual tool used for piping churros. In my case, as likely in yours, we use a plastic piping bag (maybe two) and icing/frosting tip so the dough needs to be more pliable and soft.
If you want to really see how NOT to make a churro and also HOW TO make a churro successfully, check out my ridiculous video here. To watch this you would think I’d never before attempted to make this Spanish classic, when in fact I had — and quite successfully. But this time I was using the authentic recipe which does not use eggs and…well…it was a bit of a disaster.