FOR THE CHURROS
- 1 c. water
- 6 tbsp. butter
- 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 1 tsp. kosher salt
- 2 massive eggs
- Cinnamon sugar
FOR THE CHOCOLATE DIPPING SAUCE
- 3/four c. darkish chocolate chips
- 3/four c. heavy cream
- 1 tsp. floor cinnamon
- 1/four tsp. kosher salt
- In a big saucepan over medium warmth, add water, butter, and sugar. Carry to a boil, then add vanilla. Flip off warmth and add flour and salt. Stir with a picket spoon till thickened, 30 seconds. Let combination cool for 10 minutes.
- To cooled combination, utilizing a hand mixer, beat in eggs one by one till mixed. Switch combination to a piping bag fitted with a big open star tip.
- In a big pot over medium warmth, add sufficient oil to return midway up the edges and warmth to 375°. Holding the piping bag a number of inches above the oil, fastidiously pipe churros into 6″ lengthy ropes. Use kitchen scissors to chop off dough from piping bag.
- Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
- Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine.
- Serve churros with chocolate dipping sauce.