Ingredients:

  • 1 cup (240ml) water
  • ½ cup (113g) unsalted butter, cut into pieces
  • ¼ teaspoon salt
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 teaspoon granulated sugar
  • 2 large eggs
  • Vegetable oil, for frying (about 4 cups/950ml)
  • ½ cup (100g) granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ cup (120ml) heavy cream
  • 4 ounces (113g) semi-sweet chocolate, chopped

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil.
  2. Remove from heat and quickly stir in flour and sugar. Stir vigorously until a smooth dough forms that pulls away from the sides of the pan.
  3. Let the dough cool slightly (for a couple of minutes). Beat in the eggs one at a time until fully incorporated and the dough is smooth and glossy.
  4. Transfer the dough to a piping bag fitted with a star tip.
  5. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully pipe 4-5 inch lengths of dough directly into the hot oil. Fry in batches, being careful not to overcrowd the pot.
  7. Fry until golden brown and crispy, about 2-3 minutes per side.
  8. Remove churros with a slotted spoon or spider and drain on paper towels.
  9. While still warm, roll the churros in the cinnamon sugar mixture until evenly coated.
  10. Heat the heavy cream in a small saucepan until simmering. Pour over the chopped chocolate and let stand for 1 minute. Stir until smooth and glossy.
  11. Serve the churros immediately with the warm chocolate dipping sauce.