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Homemade Churros with Chocolate Dipping Sauce
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|1 Cup Water|
|1/2 Tsp Salt|
|1 1/2 Tbsp Sugar|
|2 Tbsp Vegetable Oil|
|1 Cup Flour|
|1 Cup Sugar|
|2 Tsp Ground Cinnamon|
|Oil, for frying|
- In a small saucepan, whisk together the water, salt, 1 ½ Tbsp sugar, and oil. Bring to a boil then remove from the heat.
- Slowly add the flour while continuing to stir until the dough forms a ball. Remove the dough to a plate or bowl and let cool for 5-10 minutes.
- Heat about 2-inches of oil in a deep pan or skillet.
- While the oil is heating, create your assembly line. Line a plate with paper towels to drain excess oil from the churros. Combine the cinnamon and 1 cup sugar in a shallow dish. Set another plate at the end to use for the complete churros.
- Add the dough to a pastry bag that is fitted with a large star tip (Wilton 1M). Cut off the corner.
- Pipe the dough into the oil, about 6-inches long, and cut off the end using scissors. Let the dough fry for about 30-45 seconds, or until golden brown. Use tongs or a slotted spoon to remove the churros from the oil and plate on the paper towel lined plate.
- Transfer 2-3 churros to the cinnamon-sugar mixture and toss to coat. Remove to a plate. Continue until all churros have been coated in the mixture.
- Make the chocolate dipping sauce (ingredients below). Add the heavy cream to a microwave safe bowl and microwave for 60 seconds.
- Add the vanilla and stir to combine.
- Add the chocolate chips and stir to melt. The warm cream will help melt the chocolate chips. Stir until everything is combined and you have a thick chocolate sauce.
- Serve warm with the churros.
|1/2 Cup Heavy Whipping Cream|
|1/2 Tsp Vanilla Extract|
|1 Cup Milk Chocolate Chips, or dark chocolate chips|
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