Perfect Homemade Churros with Chocolate Sauce — Step-by-Step Recipe!

CHURROS
Makes 12 churros

INGREDIENTS
- 1 cup water (240ml)
- 2 tablespoon unsalted butter (28g)
- 1 tablespoon sugar (13g)
- 1/8 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1 large egg (50g)
- 1 teaspoon vanilla extract
- Vegetable oil for frying

Cinnamon Sugar:
- 1/2 cup sugar (100g)
- 1 teaspoon cinnamon

Chocolate Dipping Sauce:
- 3 oz bittersweet chocolate (85g)
- 1/2 cup heavy cream (120g)
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Instructions:

Prepare the dough:

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Once boiling, remove from heat and immediately stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.
Let the dough cool slightly, about 5 minutes.
Add the egg and vanilla extract to the dough and mix well until fully combined. The dough will be thick and sticky.
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Heat the oil:

In a large pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Pipe the churros:

Transfer the dough to a piping bag fitted with a large star tip.
Pipe 4-5 inch strips of dough directly into the hot oil, cutting the end with scissors.
Fry the churros in batches, avoiding overcrowding the pot, until golden brown and crisp, about 2-3 minutes per side.
Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.
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Coat with cinnamon sugar:

In a shallow dish, combine the sugar and cinnamon.
While the churros are still warm, roll them in the cinnamon sugar mixture until well coated.
Make the chocolate dipping sauce:

Place the bittersweet chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the chocolate and let sit for 1-2 minutes.
Stir until the chocolate is completely melted and the sauce is smooth.
Serve:

Serve the churros warm with the chocolate dipping sauce on the side.
Enjoy your homemade churros!

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