Churros with Chocolate Sauce

Instructions

1. 1

   To make the churro dough, bring 1 cup water, 2 tablespoons granulated sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil to a boil in a saucepan over medium heat. Remove from heat and add 1 cup all-purpose flour all at once; stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Let the dough cool for 5 minutes.

2. 2

   After cooling, beat in 2 large eggs one at a time, followed by 1 teaspoon pure vanilla extract; the dough should be smooth and pipeable. Transfer the dough to a piping bag fitted with a large star tip.

3. 3

   For the chocolate sauce, heat ½ cup heavy cream in a small saucepan until steaming. Pour it over 4 oz finely chopped bittersweet chocolate; let it sit for 1 minute, then stir until smooth and glossy. Stir in 1 tablespoon butter and a pinch of cayenne, keeping the sauce warm.

4. 4

   In a heavy pot, heat 2 inches of vegetable oil to 375°F (190°C). Pipe 4-inch churros directly into the hot oil, cutting the dough with scissors. Fry 3–4 churros at a time without crowding for 3–4 minutes per side until they are deep golden brown and cooked through.

5. 5

   Once cooked, drain the churros on paper towels. Immediately roll them in a mixture of ½ cup granulated sugar and 2 teaspoons cinnamon while still hot for a sweet coating.

6. 6

   Serve the churros warm with the chocolate dipping sauce on the side for a delicious treat.