Churros

Ingredients

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 large eggs

• Vegetable oil, for frying

• Cinnamon sugar

FOR THE CHOCOLATE DIPPING SAUCE

• 3/4 c. dark chocolate chips

• 3/4 c. heavy cream

• 1 tsp. ground cinnamon

• 1/4 tsp. kosher salt

Directions

1. Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.

2. To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.

3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag.

4. 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.

5. 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.

6. Serve churros with chocolate dipping sauce.

Note: make dough ahead of time and freeze in log form