Churros with Chocolate Sauce

In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring the mixture to a rolling boil over medium heat. Once boiling, remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.

Transfer the dough to a large mixing bowl. Let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. This can be done with a stand mixer or by hand with a sturdy spoon.

Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350-375F (175-190C). Use a candy thermometer to ensure the correct temperature. While the oil heats, prepare a plate lined with paper towels for draining and a shallow dish with 1/2 cup sugar and 1 tablespoon cinnamon mixed for coating.

Spoon the churro dough into a large piping bag fitted with a large star tip (like an Ateco 826 or 827). Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.

Once golden, remove the churros from the oil with a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil for a minute. Immediately roll the warm churros in the cinnamon sugar mixture, ensuring they are evenly coated. Repeat with the remaining dough.

While the churros are cooling slightly, prepare the chocolate sauce. In a small saucepan, whisk together milk, cocoa powder, 1/4 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract.

Arrange the warm, cinnamon-sugar coated churros on a serving platter. Serve immediately with the warm, rich chocolate dipping sauce on the side. This is a treat best enjoyed fresh!