Ingredients:

  • 1 cup (240ml) water
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (120g) all-purpose flour
  • 3 large eggs
  • Vegetable oil, for frying (about 3-4 cups)
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 oz (113g) Semi-sweet chocolate

Instructions:

  1. Combine water, butter, salt, and sugar in a saucepan. Bring to a boil.
  2. Remove from heat and stir in the flour until a dough forms and pulls away from the sides of the pan.
  3. Let the dough cool slightly (a minute or two) then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough will be sticky.
  4. Pour enough vegetable oil into your deep fryer or pot so it is at least 2-3 inches deep. Heat to 350°F (175°C) – use the thermometer!
  5. Transfer the dough to the piping bag fitted with the star tip.
  6. Carefully pipe lengths of dough (about 4-5 inches long) directly into the hot oil. Fry in batches, being careful not to overcrowd the pot.
  7. Cook until golden brown and crispy on all sides, about 2-3 minutes per batch.
  8. Remove the churros with a slotted spoon or spider and place them on paper towels to drain.
  9. While still warm, roll the churros in the cinnamon-sugar mixture until fully coated.
  10. Melt the chocolate using double boiler or using 30 second intervals in the microwave, stirring in between.
  11. Serve immediately with chocolate dipping sauce (optional) and a cup of strong coffee or hot chocolate.