# What You'll Need:
→ Dough
01 - 1 cup water
02 - 2 ½ tbsp unsalted butter
03 - 2 tbsp granulated sugar
04 - ¼ tsp salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - ½ tsp vanilla extract
→ For Frying
08 - 2 cups vegetable oil
→ Cinnamon Sugar Coating
09 - ½ cup granulated sugar
10 - 1 tsp ground cinnamon
→ Chocolate Dipping Sauce
11 - ½ cup heavy cream
12 - 3.5 oz dark chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1 tbsp granulated sugar
15 - Pinch of salt
# Method:
01 - Combine water, butter, sugar, and salt in a medium saucepan. Bring to a gentle boil over medium heat, stirring until butter melts completely.
02 - Add flour all at once to the boiling liquid. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, approximately 2 minutes.
03 - Remove saucepan from heat and let the dough rest for 5 minutes to cool slightly before adding eggs.
04 - Add the egg and vanilla extract to the cooled dough. Beat thoroughly until the mixture becomes smooth and glossy.
05 - Transfer the dough to a piping bag fitted with a large star tip.
06 - Pour vegetable oil into a deep pan or pot. Heat to 350°F, maintaining temperature throughout frying.
07 - Pipe 4–6 inch strips of dough directly into the hot oil, cutting with scissors. Fry in batches for 2–3 minutes per side until golden brown and crispy.
08 - Remove fried churros with a slotted spoon and transfer to paper towels to drain excess oil.
09 - Mix cinnamon and sugar in a shallow dish. Roll warm churros immediately in the mixture to coat evenly.
10 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat, add chopped chocolate, butter, and salt. Let stand for 1 minute, then stir until completely smooth.
11 - Arrange cinnamon sugar-coated churros on a serving plate and serve immediately with warm chocolate dipping sauce.
