# What You'll Need:
→ Dough
01 - 1 cup water
02 - 2 ½ tbsp unsalted butter
03 - 2 tbsp granulated sugar
04 - ¼ tsp salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - ½ tsp vanilla extract
→ For Frying
08 - 2 cups vegetable oil
→ Cinnamon Sugar Coating
09 - ½ cup granulated sugar
10 - 1 tsp ground cinnamon
→ Chocolate Dipping Sauce
11 - ½ cup heavy cream
12 - 3.5 oz dark chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1 tbsp granulated sugar
15 - Pinch of salt
# Directions:
01 - Combine water, butter, sugar, and salt in a medium saucepan. Bring mixture to a gentle boil over medium heat, stirring occasionally until butter melts completely.
02 - Add flour all at once to the boiling liquid. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, approximately 2 minutes. Remove from heat and let cool for 5 minutes.
03 - Add the egg and vanilla extract to the cooled dough. Beat thoroughly until the mixture becomes smooth and glossy, ensuring complete egg integration.
04 - Transfer the dough into a piping bag fitted with a large star tip (open star technique works best for traditional ridged appearance).
05 - Pour vegetable oil into a deep pan or Dutch oven. Heat to 350°F, maintaining consistent temperature throughout frying process.
06 - Pipe 4–6-inch strips directly into hot oil, cutting with kitchen scissors. Fry in small batches for 2–3 minutes per side until deep golden brown and crispy.
07 - Remove fried churros with a slotted spoon and drain briefly on paper towels. Immediately roll warm pastries in cinnamon-sugar mixture for even coating.
08 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat, add chopped chocolate, butter, and salt. Let stand 1 minute, then stir until completely smooth and glossy.
09 - Arrange cinnamon-sugar coated churros on a serving plate alongside warm chocolate dipping sauce. Serve immediately while churros remain crisp and interior is tender.
