Classic Churros with Chocolate Sauce

Instructions

Step 1: In a medium saucepan, combine the water, sugar, salt, and butter over medium heat.

Step 2: Bring the mixture to a gentle boil, then reduce the heat to low.

Step 3: Add the flour all at once and stir vigorously until a smooth dough forms.

Step 4: Remove the saucepan from the heat and let the dough cool for 5 minutes.

Step 5: Beat in the egg and vanilla extract until the dough becomes smooth and pipeable.

Step 6: Transfer the dough into a piping bag fitted with a large star tip.

Step 7: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Step 8: Pipe strips of dough directly into the hot oil, cutting them with scissors to your desired length.

Step 9: Fry the churros in batches for 2 to 3 minutes per side until golden brown and crispy.

Step 10: Remove the churros with a slotted spoon and place them on a paper towel-lined plate.

Step 11: In a shallow bowl, mix together the sugar and cinnamon.

Step 12: Roll the warm churros in the cinnamon sugar coating until evenly coated.

Step 13: Prepare the chocolate sauce by heating the heavy cream in a small saucepan until warm but not boiling.

Step 14: Pour the warm cream over the chocolate chips and let sit for 1 minute.

Step 15: Stir until smooth and glossy, then mix in the vanilla extract.

Step 16: Serve the churros warm with the chocolate dipping sauce.

Storage and Reheating Tips

Store leftover churros in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer at 350°F for 3 to 5 minutes to restore crispiness. Avoid microwaving, as the churros may become soft. The chocolate sauce can be refrigerated for up to 5 days and gently reheated before serving.