PT20M
• Prep Time: 20 Minutes
PT30M
• Cook Time: 30 Minutes
PT50M
• Total Time: 50 Minutes
• Difficulty: Novice
• Serves: 16 churros
• Cuisine: American
Pour oil to a depth of 2 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 350°F over medium-high. Combine cinnamon and ½ cup of the sug

• Vegetable oil, for frying
• 1 teaspoon ground cinnamon
• ½ cup plus 2 Tbsp. granulated sugar, divided
• 1 cup water
• ½ cup (1 stick) salted butter, softened
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 3 large eggs

• 4 ounces bittersweet chocolate, chopped
• ½ cup heavy cream
• ½ teaspoon vanilla extract

Pour oil to a depth of 2 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 350°F over medium-high.

Combine cinnamon and ½ cup of the sugar in a shallow dish. Set aside.

Stir together water, butter, salt, and remaining 2 tablespoons sugar in a large, heavy-duty saucepan over medium-high.

Bring to a boil, stirring, until butter melts. Reduce heat to low, add flour all at once, and cook, stirring constantly, until mixture forms a ball, about 30 seconds.

Remove from heat and add eggs, 1 at a time, stirring vigorously until dough is smooth and elastic after each addition.

Spoon mixture into a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip 1 corner to make about a 1/2-inch hole.)

Working in batches, pipe 4-inch-long strips into hot oil, and fry, turning occasionally, until golden brown, 8 to 10 minutes.

Transfer churros to a paper towel-lined baking sheet to drain, and immediately roll in cinnamon-sugar mixture.

Stir together chocolate, cream, and vanilla in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes.