Ingredients:

  • 1 cup (240ml) water
  • 2 tablespoons (30g) granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon (15g) vegetable oil (plus more for frying)
  • 1 cup (125g) all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (for dusting)
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semisweet chocolate, chopped
  • 2 tablespoons (30g) sugar (optional, to taste)

Instructions:

  1. In a saucepan, combine water, sugar, salt, and oil; bring to a boil.
  2. Remove from heat, stir in flour until smooth. Allow cooling briefly, then mix in egg and vanilla until well combined.
  3. Heat oil in a pot to 350°F (175°C). Transfer dough to piping bag fitted with a star tip.
  4. Pipe strips of dough into hot oil, cutting with scissors for desired length. Fry until golden brown, about 2-3 minutes per side.
  5. Use a slotted spoon to transfer churros onto paper towels; sprinkle with cinnamon sugar while hot.
  6. In a saucepan, heat cream until steaming. Remove from heat; stir in chopped chocolate until melted and smooth.
  7. Plate churros with warm chocolate sauce alongside for dipping.