In a medium saucepan, combine 1 cup of water, 1 cup of unsalted butter, and 2 tablespoons of granulated sugar. Bring the mixture to a boil over medium heat.

Prepare the Dough

Once boiling, remove from heat and stir in 1 cup of all-purpose flour and 1 teaspoon of salt until the mixture forms a ball. Let it cool slightly before adding the eggs.

Add Dry Ingredients

Beat in 2 large eggs, one at a time, until fully incorporated and the dough is smooth and glossy. Stir in 1 teaspoon of vanilla extract.

Incorporate Eggs

In a small bowl, combine 1 cup of granulated sugar and 2 tablespoons of ground cinnamon. Set aside for coating the churros.

Mix Coating

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

Heat Oil

Transfer the churro dough to a piping bag fitted with a star tip. Pipe 4-6 inch long strips of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side.

Pipe and Fry Churros

Remove the churros from the oil and drain on paper towels. While still warm, roll the churros in the cinnamon sugar mixture until fully coated.

Coat in Cinnamon Sugar

In a small saucepan over medium heat, combine 1 cup of heavy cream and 1 cup of semi-sweet chocolate chips. Stir until the chocolate is melted and the sauce is smooth. Remove from heat and stir in 1 teaspoon of vanilla extract.

churro desserts

Recipe information

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