Ingredients:

  • 1 cup (240ml) Water
  • 1/2 cup (113g) Unsalted Butter, cut into cubes
  • 1/4 teaspoon Salt
  • 1 tablespoon Granulated Sugar
  • 1 cup (120g) All-Purpose Flour
  • 2 Large Eggs
  • Vegetable Oil or Canola Oil, for frying
  • 1/2 cup (100g) Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1/2 cup (120ml) Heavy Cream
  • 6 ounces (170g) Semi-Sweet Chocolate, finely chopped
  • 1 tablespoon Unsalted Butter
  • 1/4 teaspoon Vanilla Extract (optional)

Instructions:

  1. Combine water, butter, salt, and sugar in a saucepan. Bring to a boil.
  2. Remove from heat and add the flour all at once. Stir vigorously until a smooth ball of dough forms.
  3. Let the dough cool slightly (about 5 minutes). Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and pipeable.
  4. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
  5. Transfer the dough to a piping bag fitted with a star tip. Pipe 4-5 inch strips of dough directly into the hot oil.
  6. Fry the churros in batches for 2-3 minutes per side, or until golden brown and cooked through. Maintain consistent oil temperature.
  7. Remove the churros with a slotted spoon and place them on paper towels to drain excess oil. While still warm, toss them in the cinnamon sugar mixture.
  8. Heat the heavy cream in a saucepan until simmering.
  9. Pour the hot cream over the chopped chocolate and butter. Let sit for 1 minute, then stir until smooth. Stir in vanilla extract, if using.
  10. Serve the churros immediately with the chocolate dipping sauce.