Churros with Chocolate Sauce

from ButterYum

makes enough for a small crowd

Ingredients

Chocolate Sauce:

• 3/4 cup granulated sugar

• 1/2 cup plus 2 tablespoons water

• 6 tablespoons dutch-processed cocoa powder

• 1/2 teaspoon pure vanilla extract

• pinch of table salt

Cinnamon Sugar:

• 1/2 cup granulated sugar

• 3/4 teaspoon ground cinnamon

Churro Dough:

• 1 cup all purpose flour

• 1 cup water

• 1 tablespoon unsalted butter

• 1 tablespoon granulated sugar

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon table salt

• 1 large egg

• vegetable oil for frying

Directions

For the Chocolate Sauce:

1. In a 2-quart saucepan over medium-high heat, mix together all the ingredients except for the pure vanilla extract and bring to a full rolling boil.

2. Continue to boil for 2 minutes, then remove from the heat and stir in the pure vanilla extract; allow the mixture to cool before serving (will thicken slightly as it cools).

For the Cinnamon Sugar:

1. Stir together the sugar and cinnamon until well mixed; set aside until needed.

For the Churros:

1. In a 4-quart saucepan oven medium-high heat, combine water, butter, sugar, vanilla extract, and salt until it boils.

2. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

3. Remove from the heat and allow the paste to cool for about 5 minutes before vigorously stirring in the egg until fully incorporated.

4. When the dough is cool enough to handle comfortably, transfer to a large disposable piping bag fitted with a large closed star tip (preferred) or a large open star tip.

5. In a large, heavy-bottomed stockpot, heat 1 1/2 to 2 inches of vegetable oil to 375F.

6. Squeeze churro dough into the hot oil, cutting the dough with a knife or scissors into desired lengths; leave plenty of room for the churros to fry without being crowded.

7. Cook churros for 5-6 minutes until golden brown.

8. Remove churros from hot oil using a kitchen spider.

9. Drain for a few minutes on paper towels before tossing in cinnamon sugar.

10. Serve immediately; see notes below for directions on how to handle leftovers.

Notes

• Make the chocolate sauce first, as it needs to cool and thicken before serving.

• Make the cinnamon sugar second so it’s ready when the churros are done frying.

• Make the churros last and serve right away or within a couple of hours.

• Store leftovers in an airtight container for up to 3 days; recrisp in an air fryer for 2-3 minutes.