Churros Recipe

Prepare the Dough

In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring to a boil over medium heat.

Once boiling, remove from heat and stir in 1 cup of all-purpose flour until the mixture forms a ball. Let it cool for 10 minutes.

Add 2 large eggs to the mixture one at a time, mixing well after each addition until the dough is smooth.

Heat the Oil

In a large, deep skillet or pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Pipe the Dough

Transfer the churro dough to a piping bag fitted with a large star tip. Carefully pipe strips of dough (about 4-6 inches long) into the hot oil.

Fry the churros for 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.

Coat the Churros

In a shallow dish, combine 1 cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll the hot churros in the cinnamon-sugar mixture until evenly coated.

Prepare the Chocolate Sauce

In a small saucepan over medium heat, combine 1 cup of heavy cream and 6 oz of semisweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth.

Remove from heat and stir in 1 teaspoon of vanilla extract. Serve warm with churros.