Homemade Cinnamon Sugared Churros with Chocolate Dipping Sauce by Chef Gigi

Cuisine: Spanish

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 1 dozen

Ingredients:
1 cup room temperature water
6 tablespoons butter
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
2 large eggs
Vegetable oil for frying
3 heaping tablespoons of ground cinnamon
1 cup granulated sugar
Chocolate Dipping Sauce Recipe ( see below)

Here's How to Make It:
Step 1: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla.
Step 2: Turn off the heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Allow mixture to cool for about 10 minutes.
Step 3: Place dough in the bowl of your stand mixer and, on slow speed, beat in eggs one at a time until fully incorporated.
Step 4: Heat a large stock pot over medium heat, add enough oil to come halfway up the sides, and heat to 375'F.
Step 5: While heating the oil, transfer the mixture to a piping bag fitted with a large open star tip. Place the piping bag in the fridge for about 10 minutes.
Step 6: While the batter is cooling, combine the 1 cup of granulated sugar with the 3 tablespoons of cinnamon and place on a flat, high-sided baking sheet lined with foil. Set aside.
Step 7: Holding the piping bag a few inches above the oil, carefully pipe 4 -5 churros at a time into the oil, making them about 6-7 inches long. Use kitchen scissors to cut off the dough from the piping bag as your other hand applies pressure to push the dough out or the pastry bag into the oil. Be careful not to splash hot oil on your hands.
Step 7: Fry until golden, 4 to 5 minutes, turning as necessary with long-handled tongs. Allow oil temp to rise back to 375'F before attempting additional batches. If oil drops below 350"F, you will risk having a sponge-like greasy churro.
Step 8: Remove churros from hot oil and immediately roll in cinnamon sugar mixture, then place on a cooling rack with foil-lined under it to catch any reusable sugar mixture.

Serve with warm chocolate churro dipping sauce. See the recipe below.

Chocolate Dipping Sauce
Ingredients
3/4 cup dark semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon butter, cold
1 teaspoon ground cinnamon
1/4 teaspoon espresso powder.
kosher salt to taste

Here's how to make the chocolate dipping sauce:
Step 1: Bring heavy cream to a simmer in a small saucepan over medium heat.
Step 2: Pour the chocolate chips into the warm cream and let sit for about a minute or two. Add cinnamon, espresso, salt, and whisk to combine
and stir in the cool butter for shine. Serve warm with Churros!

Chef Note: It's essential to give the batter a cooling period before frying. The drop in temperature will stiffen the batter to help it become more manageable right before frying!