Ingredients:

  • 1 cup (240ml) water
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (12g) granulated sugar
  • ½ teaspoon (2g) salt
  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1 teaspoon (5g) vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon (8g) ground cinnamon
  • 1 cup (240ml) heavy cream (for dipping sauce)
  • 8 ounces (225g) dark chocolate, chopped
  • 1 tablespoon (15ml) vanilla extract (for dipping sauce)

Instructions:

  1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil and stir in flour until a ball forms. Remove from heat and let cool for a few minutes.
  2. Beat in eggs one at a time, mixing until smooth. Add vanilla extract and mix until well combined.
  3. In a deep frying pan, heat at least 2 inches of oil to about 375°F (190°C).
  4. Fill a piping bag with dough and pipe strips directly into hot oil. Cut to desired length with scissors.
  5. Fry until golden brown on all sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
  6. Mix sugar and cinnamon in a bowl. Roll hot churros in the mixture until well coated.
  7. Heat cream in a saucepan until steaming. Pour over chopped chocolate in a bowl; let sit for a minute, then whisk until smooth. Stir in vanilla extract.