Churros with Chocolate Sauce

Instructions

1. 1

   In a medium saucepan, combine water, 6 tablespoons butter, 2 tablespoons sugar, and salt over medium-high heat. Bring to a rolling boil, stirring until butter is fully melted.

2. 2

   Remove from heat and immediately add flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.

3. 3

   Let the dough cool for 3 minutes, then beat in eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Stir in vanilla extract.

4. 4

   Transfer the dough to a piping bag fitted with a large open star tip. Let rest while preparing the coating and sauce.

5. 5

   Mix 1/2 cup sugar and cinnamon together in a shallow dish and set aside.

6. 6

   For the chocolate sauce, place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in 2 tablespoons butter and sea salt until incorporated. Keep warm.

7. 7

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 360°F. Line a baking sheet with paper towels.

8. 8

   Pipe 6-inch strips of dough directly into the hot oil, using scissors or a knife to cut. Fry 4-5 churros at a time for 2-3 minutes per side until deep golden brown.

9. 9

   Remove churros with a slotted spoon, drain briefly on paper towels, then immediately roll in cinnamon sugar mixture while still hot.

10. 10

    Serve churros warm alongside the chocolate dipping sauce.