Churros with Cinnamon Sugar

Name: Churros with Cinnamon Sugar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 cup water; 2 tbsp sugar; 1/2 tsp salt; 4 tbsp butter; 1 cup all-purpose flour; 2 large eggs; 1 tsp vanilla; neutral oil for frying; For coating: 1/2 cup sugar mixed with 1 1/2 tsp ground cinnamon; For the chocolate: 4 oz dark chocolate, chopped; 3/4 cup whole milk; 1 tsp cornstarch

Crisp-ridged fried dough piped straight into hot oil, rolled in cinnamon sugar and served warm with thick chocolate for dipping.

Prep15 min

Cook20 min

Total35 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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Instant-read thermometerFor knowing when meat is done

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Mixing bowl setFor mixing and marinating

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Steps

Bring the water, sugar, salt and butter to a boil in a saucepan. Add the flour all at once and stir hard over low heat until the dough forms a smooth ball, 1 minute.

Transfer to a bowl and cool 5 minutes, then beat in the eggs one at a time and the vanilla until glossy.

Spoon the dough into a piping bag with a large open star tip. Heat 2 inches of oil in a Dutch oven to 360°F.

Pipe 5-inch lengths directly into the oil, snipping them off with scissors. Fry a few at a time, turning, until deep golden, 3 to 4 minutes. Drain briefly and roll in cinnamon sugar.

For the chocolate, whisk the cornstarch into the milk in a small pan, heat until steaming and slightly thickened, then whisk in the chocolate until smooth.

Serve the churros warm with the chocolate for dipping.

TipUse a star tip; the ridges give churros their crunch and keep them from bursting as the steam escapes in the oil.