Target: 6 × 4 inches · landscape

Churros

45 min · 12 churros

Ingredients

□ 1 cup water

□ 4 tbsp unsalted butter, cut into pieces

□ 1 tbsp granulated sugar

□ 1/4 tsp fine salt

□ 1 cup all-purpose flour

□ 2 large eggs, at room temperature

□ 4 cups neutral oil for frying

□ 1/2 cup granulated sugar for coating

□ 1 tsp ground cinnamon

□ 4 oz semisweet chocolate, finely chopped

□ 1/3 cup heavy cream

□ 1/2 tsp vanilla extract

1. Mix cinnamon sugar. Make a smooth chocolate sauce with warm cream and vanilla; keep it warm.

2. Boil water, butter, sugar, and salt. Stir in flour off heat, cook until the dough pulls from the pan, then cool until warm.

3. Beat in eggs one at a time and load a star-tip bag halfway. Heat oil to 350 F in a deep pot filled below one-third.

4. Pipe strips away from you and fry in uncrowded batches, turning until deeply golden and crisp; keep oil near 350 F.

5. Drain briefly, roll warm churros in cinnamon sugar, and serve with chocolate dip. Let the oil cool fully in the pot.

Cook’s note: Keep the pot attended and use dry tools around hot oil.