Cinnamon Sugar Churros

Ingredients

• 6 Tbsp (84 g) unsalted butter, gently melted (Churro Dough)
• 1 cup (235 g) water (Churro Dough)
• 1 tsp (6 g) fine sea salt (Churro Dough)
• 1 1/2 Tbsp (20 g) granulated sugar (Churro Dough)
• 2 tsp (9 g) vanilla extract (Churro Dough)
• 1 cup (140 g) all-purpose flour (Churro Dough)
• 3 eggs + 1 egg yolk (Churro Dough)
• Vegetable oil, for frying (Churro Dough)
• 1/2 cup (130 g) natural cane sugar (Sugar Coating)
• 1 tsp (2 g) ground cinnamon (Sugar Coating)
• 1/2 cup (123 g) heavy cream (Mexican Chocolate Sauce (Optional))
• 1 Tbsp (3 g) espresso powder (use 1/2 Tbsp for milder flavor) (Mexican Chocolate Sauce (Optional))
• 1/4 tsp (0.5 g) cayenne pepper (Mexican Chocolate Sauce (Optional))
• 1/4 tsp (0.5 g) ground cinnamon (Mexican Chocolate Sauce (Optional))
• 1/2 tsp (2 g) vanilla extract (Mexican Chocolate Sauce (Optional))
• 5 oz (140 g) dark chocolate (60% cacao recommended) (Mexican Chocolate Sauce (Optional))
• Small pinch kosher salt (Mexican Chocolate Sauce (Optional))

Steps

1. In a medium pot over medium heat, gently melt the butter. Add water, salt, sugar, and vanilla extract. Bring to a rolling boil.
2. Reduce heat to medium-low and add all the flour at once. Stir until the mixture forms a smooth, cohesive dough. Remove from heat.
3. Let the dough cool for 2-3 minutes, then mix in eggs and egg yolk one at a time, stirring until smooth and fully incorporated.
4. Transfer the dough to a piping bag fitted with a large star tip.
5. Fill a large, heavy-bottomed pot halfway with vegetable oil. Attach a deep-fry thermometer and heat to 375°F (190°C).
6. While oil heats, whisk together sugar and cinnamon. Transfer to a shallow baking dish. Set a wire rack over a baking sheet and line with paper towels.
7. Pipe dough directly into the hot oil, about 4-5 inches long, cutting with scissors. Fry 5-8 minutes, turning occasionally, until golden brown.
8. Remove churros with a spider or slotted spoon. Drain on paper towels for 30 seconds, then toss in cinnamon sugar. Repeat with remaining dough.
9. (Mexican Chocolate Sauce, optional) In a small saucepan, bring heavy cream to a gentle boil.
10. Stir in vanilla extract, cayenne pepper, cinnamon, and espresso powder.
11. Remove from heat and add dark chocolate. Stir until fully melted and smooth. Add a pinch of kosher salt. Serve warm with churros.