- 1 cloth pastry bag or heavy-duty plastic pastry bag
- 1 large open star pastry tipsuch as Wilton #2110/1M
Cinnamon and Sugar Coating
- 1/3cup granulated sugar
- 2teaspoons ground cinnamon
- 1cup all-purpose flour
- 1tablespoon granulated sugar
- 1/2teaspoon baking powder
- 1/4teaspoon salt
- 1tablespoon Vegetable oil
- 1/2teaspoon vanilla extract
- 1cup boiled water(stove or microwave)
- 3 cups+ vegetable oil for frying
- 4oz. dark baking chocolatechopped
- 1/2cup heavy cream
Whisk together cinnamon and sugar in a long, shallow dish, set aside. Line a plate with paper towels, set aside.
Whisk flour, 1 tablespoon sugar, baking powder and salt in a medium bowl. Add vanilla, oil and water and mix with a spatula just until combined – don’t overmix. It will be wet, thick and sticky.
Transfer dough into a pastry bag fitted with a large open star tip.
Add oil so it is 3-4 inches deep in a large deep sided skillet. Heat over medium heat to 350 degrees F. You may need to turn oil down to LOW if your stove runs hot (I heated my stove on medium then cooked on low).
Working in batches of three, pipe 4-6″ lengths of dough into the hot oil, snipping with scissors at the end to release dough into the oil. Fry churros until golden, rotating a few times so the churros cook evenly.
Transfer churros to prepared paper-towel lined plate briefly to dab excess oil then immediately transfer to cinnamon and sugar and roll until evenly coated. Repeat with the remaining dough. Serve churros hot with Chocolate Sauce (recipe to follow).
When ready to serve churros, make Chocolate Sauce. Add heavy cream to a microwave safe bowl and microwave 60-90 seconds or until very hot. Add chopped chocolate and press to immerse in chocolate. Let sit one minute then whisk until smooth.