Ingredients:
For the Churros:
1 cup water
2 tbsp granulated sugar
½ tsp salt
2 tbsp unsalted butter
1 cup all-purpose flour
1 large egg
1 tsp vanilla extract
Vegetable oil, for frying
½ cup granulated sugar
1 tsp ground cinnamon
For the Chocolate Dipping Sauce:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tbsp unsalted butter
1 tsp vanilla extract
Directions:
For the Churros:
In a medium saucepan, combine water, 2 tablespoons of sugar, salt, and 2 tablespoons of butter. Bring to a boil over medium heat, then remove from heat.
Stir in the flour all at once, mixing vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Allow the dough to cool for 5 minutes, then beat in the egg and vanilla extract until the mixture is smooth and glossy.
Transfer the dough to a piping bag fitted with a large star tip.
Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
Pipe 4- to 6-inch strips of dough directly into the hot oil, cutting off the dough with a pair of scissors or a knife. Fry the churros in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Remove the churros from the oil with a slotted spoon and drain them on a paper towel-lined plate.
In a shallow bowl, mix ½ cup of sugar with 1 teaspoon of cinnamon. Roll the warm churros in the cinnamon sugar mixture to coat.
For the Chocolate Dipping Sauce:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.
Serve the churros warm with the chocolate dipping sauce on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: 300 kcal per serving
