Churros are, in my humble opinion, the world's most overindulge-able doughnuts.
I mean, when was the last time you ate just one churro?!
They should always come in servings of at least 3! Think about it. Wouldn't you be so jazzed if churros were served in those little fast food french fry cup things with a side of chocolate sauce, caramel, or chocolate hazelnut spread!? It'd be like dessert fries!
1 cup water
½ teaspoon salt
2 tablespoons sugar
1 ½ tablespoon unsalted butter
1 ½ teaspoon vanilla
1 cup all purpose flour
Vegetable oil, for frying
½ cup sugar
2 teaspoons cinnamon
Store bought chocolate sauce, caramel sauce, or chocolate hazelnut spread
In a small saucepan over medium heat, combine the water, salt, sugar, and butter. Bring this mixture to a boil, add the vanilla, and dump in the flour all at once. Stir the mixture with a wooden spoon until it forms a ball. Remove from the heat and continue to stir for about 30 seconds.
Allow the mixture to cool and heat 3 – 4” of vegetable oil in a large, heavy bottomed pot to 375F. Mix the sugar and cinnamon in a bowl and set aside.
Spoon the slightly cooled churro mixture into a piping bag fitted with a star tip and pipe a few churros at a time into the hot oil by piping and snipping with scissors. Fry the churros until golden and drain on a paper towel lined plate.
While still hot, place the churros in the cinnamon sugar and toss to coat. Allow them to cool slightly and serve warm with store bought chocolate sauce.