Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (120 ml) water
  • 1/4 cup (60 ml) unsalted butter
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (100 g) granulated sugar (for topping)
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120 ml) heavy cream (optional for chocolate sauce)
  • 4 oz (115 g) dark chocolate, chopped (optional for chocolate sauce)

Instructions:

  1. In a medium saucepan, bring the water, butter, sugar, and salt to a boil.
  2. Add the flour and stir until a ball forms.
  3. Remove from heat and let cool slightly.
  4. Beat in the eggs one at a time, followed by the vanilla extract until smooth.
  5. Heat oil in a deep frying pan to 350°F (175°C).
  6. Prepare a plate lined with paper towels for draining the churros.
  7. Transfer the dough to the piping bag.
  8. Pipe strips (about 5-6 inches long) directly into the hot oil.
  9. Fry until golden brown, about 2-3 minutes per side.
  10. Transfer to a paper towel-lined plate to drain excess oil.
  11. Mix sugar and cinnamon in a shallow dish.
  12. Roll the hot churros in the cinnamon sugar until evenly coated.
  13. Heat the heavy cream until just simmering for chocolate sauce (optional).
  14. Pour cream over chopped chocolate, let sit for a couple of minutes, then stir until smooth.