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
  • 1/2 teaspoon Vanilla Extract
  • Vegetable Oil, for frying (approximately 4 cups/950ml)
  • 1/2 cup (100g) Granulated Sugar
  • 1 tablespoon Ground Cinnamon
  • 1/2 cup (120ml) Heavy Cream
  • 6 ounces (170g) Semi-Sweet Chocolate, finely chopped
  • 1 tablespoon Unsalted Butter

Instructions:

  1. In a saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium heat.
  2. Remove from heat and quickly add all the flour at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
  3. Let the dough cool slightly (about 5 minutes). Add eggs one at a time, mixing well after each addition until fully incorporated. Stir in vanilla extract.
  4. Transfer the dough to a piping bag fitted with a star tip.
  5. Heat vegetable oil in a deep saucepan or deep fryer to 350°F (175°C). Monitor the oil temperature carefully.
  6. Carefully pipe 4-6 inch lengths of dough directly into the hot oil. Use scissors to cut the dough as you pipe.
  7. Fry for 2-3 minutes per side, or until golden brown and cooked through.
  8. Remove churros with a slotted spoon and drain on paper towels.
  9. While still warm, toss the churros in the cinnamon sugar mixture until evenly coated.
  10. Heat heavy cream in a saucepan until just simmering. Remove from heat and pour over chopped chocolate. Let sit for 1 minute, then stir until smooth. Stir in butter.
  11. Serve warm churros with chocolate dipping sauce immediately.