• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: Approximately 35 minutes
• Makes: About 12 churros

• 250g all-purpose flour
• 250ml water
• 60g  unsalted butter
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 large eggs
• Vegetable oil, for frying
• 100g  granulated sugar, for coating
• 1 teaspoon ground cinnamon, for coating
• For the chocolate dipping sauce:
  • 100g dark chocolate, chopped
  • 120ml heavy cream

1. Prepare the Dough:

• In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the mixture comes to a boil.
• Remove the saucepan from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan. This is your choux pastry.
• Let the dough cool for a few minutes.

2. Add Eggs:

• Add the eggs, one at a time, to the dough, stirring vigorously after each addition. Make sure each egg is fully incorporated before adding the next one. The dough should become smooth, glossy, and thick.

3. Prepare for Frying:

• Heat vegetable oil in a deep saucepan or a deep fryer to 175°C (350°F).
• While the oil is heating, mix 100g of sugar and 1 teaspoon of ground cinnamon on a plate. This will be used to coat the churros after frying.

4. Pipe and Fry the Churros:

• Transfer the churro dough to a piping bag fitted with a star-shaped tip (usually a large open star tip).
• Carefully pipe strips of dough, about 6 inches long, into the hot oil, using scissors to cut them. Fry a few churros at a time, being careful not to overcrowd the pan. Fry until they are golden brown and crisp, about 3-4 minutes per batch.
• Remove the churros with a slotted spoon and drain them on paper towels to remove excess oil.

5. Coat with Cinnamon Sugar:

• While the churros are still warm, roll them in the cinnamon-sugar mixture to coat them evenly.

6. Make Chocolate Dipping Sauce:

• In a microwave-safe bowl or a small saucepan, heat the heavy cream until it’s just about to boil.
• Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Stir until smooth and well combined.

7. Serve: Serve the churros immediately while they’re still warm, with the rich chocolate dipping sauce on the side.

• Calories: 180 kcal
• Total Fat: 9g
  • Saturated Fat: 5g
• Total Carbohydrates: 22g
  • Sugars: 6g