Homemade Churros with Chocolate Dipping Sauce

• ½ c water
• ½ c whole milk
• 6 tbsp butter, cut into ¼” cubes
• 2 tsp sugar
• ½ tsp kosher salt
• 2 tsp cinnamon
• 1 c all-purpose flour
• 4 large eggs, whisked
• 1 tsp vanilla extract
• 4 c neutral frying oil like grapeseed or canola
• Sunday Night Chocolate Sauce
• 1 c granulated sugar
• ¼ c cinnamon

In a medium pot over medium high heat, bring water, milk and butter to a gentle simmer, stirring until butter has completely melted.

Remove from the heat and whisk in sugar, salt, cinnamon and flour with a silicone spatula.

Return to the heat and vigorously stir, being sure to eliminate any flour clumps. Continue to cook, stirring constantly until a thin film of dough forms on the inside of the pot. To be sure it has cooked long enough, the internal temperature of the dough should read 165°F with an instant read thermometer.

Transfer the dough ball to an electric mixer fitted with a paddle attachment. Beat on medium speed, cooling the dough slightly (140°F with a instant read thermometer)

In a separate bowl, crack and whisk together the eggs with the vanilla extract.

With the mixer running on medium low speed, slowly add the whisked eggs. Continue to beat until evenly combined. Transfer the batter to a piping bag fitted with a wide star mouth.

In a wide pan, bring oil to 350°F. Squeeze out 3” sections of choux batter into the hot oil, snipping with a pair of kitchen sheers. Fry until a light golden brown, using spoons or tongs to gently flip.

Remove from the hot oil and place on a dry paper towel to wick away excess oil.

In a wide bowl whisk together the granulated sugar and cinnamon.

Place the warm churro in the sugar mixture and gently toss so the sugar can sneak in all the nooks and crannies.

Serve warm with a side of Sunday Night Chocolate Sauce for dipping.

Recipe developed by Chef Anna Rossi @annarossiofficial