Churros Recipe

In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil and then remove from heat.

Stir in the flour all at once using a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Let the dough cool for 5 minutes. Then beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip.

Heat vegetable oil in a deep pan to 375°F (190°C).

Pipe 4-6 inch lengths of dough into the hot oil, cutting with scissors. Fry a few churros at a time, turning occasionally, until golden brown and crisp, about 2-3 minutes per side.

Remove churros with a slotted spoon and drain on paper towels.

Roll warm churros in cinnamon sugar coating.

In a shallow dish, mix together granulated sugar and cinnamon until evenly combined.

In a small saucepan over medium heat, bring heavy cream to a simmer.

Remove from heat and add chocolate chips, whisking until smooth.

Stir in vanilla extract and a pinch of salt. Keep warm until ready to serve.

In a medium bowl, beat mascarpone cheese until smooth.

Add powdered sugar, vanilla extract, and heavy cream. Mix until light and fluffy. Chill until ready to serve.

Serve churros warm with hot chocolate dipping sauce and vanilla mascarpone on the side.