Churros con Chocolate

Ingredients

• 1 cup water
• 2 tablespoons granulated white sugar
• 1/2 teaspoon fine salt
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups vegetable oil for frying
• 1/2 cup granulated white sugar for coating
• 1 teaspoon ground cinnamon for coating
• 200 grams Mexican dark chocolate such as Abuelita or Ibarra chopped
• 1 cup whole milk
• 1/2 cup heavy cream
• 50 grams piloncillo grated or 3 tablespoons dark brown sugar
• 1/4 teaspoon ground cinnamon for chocolate sauce
• 1 pinch of cayenne pepper optional

Instructions

1. In a medium saucepan over medium heat, combine the water, 2 tablespoons sugar, salt, and butter. Bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted.
2. Remove the saucepan from the heat and immediately stir in the all-purpose flour using a wooden spoon, mixing vigorously until a smooth dough forms and pulls away cleanly from the sides of the pan.
3. Allow the dough to cool for 5 minutes, then beat in the eggs one at a time using the wooden spoon or a hand mixer, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Transfer the churro dough into a piping bag fitted with a large star-shaped tip, approximately 1/2 inch in diameter.
5. In a shallow bowl, mix together the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for coating and set aside on a plate.
6. Pour the vegetable oil into a deep heavy-bottomed skillet or saucepan to a depth of at least 2 inches and heat over medium-high heat until the oil reaches 375 degrees Fahrenheit (190 degrees Celsius), using a kitchen thermometer to verify the temperature.
7. Carefully pipe 4 to 5 inch lengths of dough directly into the hot oil, using kitchen scissors to cut the dough cleanly from the piping tip. Fry in batches of 3 to 4 churros to avoid overcrowding the pan.
8. Fry the churros for 2 to 3 minutes per side, turning once with tongs, until they are deeply golden brown and crispy all over. Remove with a slotted spoon and drain briefly on a paper towel-lined plate.
9. While still hot, roll each churro immediately in the cinnamon-sugar mixture until fully and generously coated on all sides. Set aside on a serving platter.
10. Prepare the chocolate dipping sauce by combining the chopped dark chocolate, whole milk, heavy cream, grated piloncillo, ground cinnamon, and cayenne pepper if using in a small saucepan over low heat.
11. Stir the chocolate sauce continuously over low heat for 5 to 7 minutes until the chocolate and piloncillo are fully melted and the sauce is smooth, glossy, and slightly thickened. Do not let the sauce boil.
12. Pour the warm thick chocolate sauce into individual small cups or a shared bowl and serve immediately alongside the hot cinnamon-sugar coated churros for dipping.