Ingredients:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped
  • Neutral oil, for frying

Instructions:

  1. Combine water, butter, sugar, and salt in a saucepan over medium-high heat. Bring to a rolling boil, then immediately dump in the flour all at once.
  2. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat and let cool for 2 minutes.
  3. Add the egg to the cooled dough and stir vigorously until the egg is fully incorporated and the dough is glossy and thick.
  4. Heat 2 inches of neutral oil to 375°F (190°C) in a deep skillet or pot.
  5. Pipe 4-6 inch strips of dough directly into the oil, cutting the ends with scissors. Fry for 2–3 minutes per side until they reach a deep mahogany-colored gold.
  6. Remove churros with a slotted spoon and immediately toss them in the cinnamon sugar mixture, rolling until fully coated.
  7. Prepare the chocolate dip by heating the heavy cream and pouring it over the chopped semi-sweet chocolate, stirring until smooth.