How to make it
7 steps. Take it one step at a time.
Combine the water, cubed butter, 1 tablespoon of sugar, and salt
In a medium saucepan, combine the water, cubed butter, 1 tablespoon of sugar, and salt. Bring to a boil over medium-high heat.
Reduce heat to low
Reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. Cook for 1-2 minutes to slightly cook the flour.
2 minRemove the pan from heat and let the dough cool
Remove the pan from heat and let the dough cool for about 5 minutes. Add the vanilla extract and then the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5 minHeat about 2 inches of vegetable oil
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 180°C (356°F).
Transfer the dough
Transfer the dough to a piping bag fitted with a large star tip. Carefully pipe 4-inch strips of dough into the hot oil, cutting them with scissors. Fry for 2-3 minutes per side until golden brown and crispy.
3 minRemove the churros
Remove the churros with a slotted spoon and drain on paper towels. While still warm, roll them in a mixture of the remaining sugar and cinnamon (optional).
To make the sauce
To make the sauce: heat the milk in a small saucepan over medium heat. Once warm, whisk in the chopped chocolate until melted. If a thicker sauce is desired, whisk in the cornstarch slurry (cornstarch mixed with a little cold milk) and simmer until thickened.
A little kitchen wisdom
For the best texture, ensure your oil remains at a steady temperature. If it's too hot, the churros will be raw inside; if too cool, they will become greasy.
