Cinnamon Sugar Churros and Chocolate Sauce
For the churros:
- 1 cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 Tablespoon sugar
- 1 cup all-purpose flour
- 3 eggs, beaten
- Oil for frying
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ Tablespoons cornstarch
- 1 cup milk
- 2 ounces semi sweet chocolate
- 3 Tablespoons sugar
- Combine water, butter, salt, and sugar in a medium sized saucepan and bring to a boil. Using a wooden spoon, stir in the flour then remove from heat. Continue to stir until the mixture begins to adhere to itself and form a ball.
- Transfer the mixture to the bowl of an electric mixer then beat it for 1 or 2 minutes just to cool it down slightly.
- With the mixer on slow speed, add the eggs, one at a time, beating until each addition is incorporated. Mixture should be smooth and shiny. Let the dough rest while you preheat the oil.
- Pour enough oil into the pan to be a least 2 inches high. Heat to 350-375 degrees.
- Meanwhile, make the chocolate sauce.
- Heat ½ cup of the milk and the chocolate in a small sauce pan until chocolate is melted. Whisk cornstarch into the remaining ½ cup of milk. Bring the melted chocolate mixture to a boil then whisk in cornstarch mixture and sugar. Reduce heat to low and simmer, stirring often, until mixture is thickened, about 5 minutes. Remove from heat.
- For frying:
- Transfer the churro dough to a pastry bag fitted with a large star tip. Grab a pair of scissors, a plate or baking pan lined with paper towels, and a bowl with the ½ cup of sugar and 1 teaspoon cinnamon whisked together.
- Over the pot of hot oil, squeeze the churro dough to about 4 inches in length then use the scissors to cut them off into the hot oil. You should be able to cook 3-4 at a time, depending on the size of your pot. Cook churros until golden on both sides, or about 1-2 minutes per side.
- Place finished churros on the paper towel to drain. When they’re just cool enough to handle, roll them in the cinnamon sugar mixture. Serve warm with chocolate sauce.
