# 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 for deep frying
→ 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
# How to Make It:
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 dough rest for 5 minutes to cool slightly before adding eggs.
04 - Add the egg and vanilla extract to the cooled dough. Beat vigorously until the mixture becomes smooth, glossy, and fully incorporated.
05 - Transfer dough to a piping bag fitted with a large star tip (usually 8M or similar size).
06 - Pour vegetable oil into a deep pan or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
07 - Pipe 4 to 6-inch strips of dough directly into the hot oil. Cut strips with kitchen scissors. Fry for 2 to 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 granulated sugar in a shallow dish. Roll warm churros in the mixture until evenly coated on all sides.
10 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat immediately.
11 - Add chopped dark chocolate, butter, and salt to the hot cream. Let sit for 1 minute, then stir until completely smooth and glossy.
12 - Arrange cinnamon sugar coated churros on a serving platter alongside warm chocolate dipping sauce. Best served immediately while hot.
