These Spanish-inspired treats are the perfect dessert for your Cinco de Mayo fiesta
by Lindsay Evans
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1 cup water
1/2 cup unsalted butter
3 tbsp granulated sugar
1/2 tsp salt
1 tsp pure vanilla extract
1 cup all purpose flour
4 large eggs
1/2 cup sugar
1/2 tsp ground cinnamon
4 oz. dark chocolate, chopped
1/2 cup heavy cream
1 cloth pastry bag or heavy-duty plastic pastry bag
1 large star pastry tip (such as Wilton #2110)
In a medium saucepan over medium-high heat, combine water, butter, sugar, salt and vanilla. Cook until mixture just begins to boil. Pour in the flour and stir briskly using a wooden spoon until well combined and smooth.
Remove from the heat and add eggs, one at a time, beating well after each addition. At this point, dough should look soft, smooth and glossy. Using a large spoon or spatula, transfer mixture into a pastry bag fitted with a large open-star tip (see ingredient list for details.)
Heat 4 to 5 inches oil in a large Dutch-oven or heavy pot until it registers 325 F on a deep-fry thermometer. Hold your pastry bag a few inches above the oil and pipe out batter, snipping off 6-inch lengths with kitchen scissors or a sharp knife. Do not overcrowd pan, you will likely need to do 2 batches. Fry churros, flipping once, until golden brown all over, about 6 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain and cool lightly. Repeat with remaining dough until finished.
In a shallow bowl, stir together sugar and cinnamon. Transfer churros, 1 or 2 at a time, to the bowl and toss in the sugar mixture to coat well. Repeat with remaining churros.
To make chocolate dipping sauce, place the chopped chocolate in a small bowl. Place cream in a small saucepan and heat over medium-high heat until it just starts to bubble (do not allow it to boil.) Immediately pour cream over the chopped chocolate. Let it sit for 1 minute then stir until completely melted and smooth. Serve Churros immediately with chocolate dip.