Churros

Ingredients

• granulated sugar — divided165 g
• ground cinnamon — 4 tsp; divided10 g
• unsalted butter85 g
• salt — ½ tsp3 g
• all-purpose flour120 g
• large eggs4 ea
• vanilla extract — 1 tsp5 ml
• vegetable oil — for frying1.5 l
• chocolate chips90 g
• heavy cream120 ml

Method

1. For the coating: stir together 150 g of the sugar and 2 tsp of the cinnamon in a large bowl or shallow dish. Set aside.
2. For the churros: in a large saucepan, bring the water, butter, the remaining 1 tablespoon sugar and the salt to a boil over medium-high heat. As soon as it boils, take the pan off the heat.
3. Using a wooden spoon, add all the flour at once and stir hard until it is all incorporated, 30 to 60 seconds.
4. Return to the heat and cook, stirring, for 30 seconds. Scrape the mixture into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
5. Mix at medium speed for 2 minutes to start cooling it down. With the mixer running, add 3 eggs one at a time, scraping down the bowl between each, then add the vanilla. Mix until the dough is smooth and glossy. It should be thick but fall slowly and steadily from the beaters; if it still clings to them, beat the remaining egg and mix it in a little at a time until the dough is right (you may not need all of it). Transfer the dough to a large piping bag fitted with a large closed star tip (don't use a plain round tip: the ridges keep the churros from bursting when frying).
6. Fill a large pot with 2 inches (5 cm) of oil, insert a deep-fry or candy thermometer and heat to 400°F (205°C) over medium heat. Line a large baking sheet with paper towels.
7. Carefully pipe 3- to 5-inch (8 to 13 cm) strips of dough into the hot oil, about three at a time. Fry for 1 to 2 minutes per side, until golden brown. Lift out with tongs, drain on the paper towels for about 30 seconds, then toss in the cinnamon sugar, tapping off the excess. Serve immediately.
8. For the chocolate dipping sauce: combine the chocolate chips, heavy cream and the remaining 2 tsp cinnamon in a bowl set over a pot of barely simmering water. Stir occasionally until melted and smooth, and serve with the churros.