Enjoy Homemade Churros In Rainy Days

New Delhi: Churros are a popular Mexican dessert. These are simple choux pastries fried in hot oil and coated in cinnamon sugar.

INGREDIENTS

FOR THE CHURROS

• 1 cup water
• 6 tbsp. butter
• 2 tbsp. granulated sugar
• 1 tsp. pure vanilla extract
• 1 cup all-purpose flour
• 1 tsp. kosher salt
• 2 large eggs
• Vegetable oil, for frying
• Cinnamon sugar

FOR THE CHOCOLATE DIPPING SAUCE

• 3/4 c. dark chocolate chips
• 3/4 c. heavy cream
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt

DIRECTIONS

1. Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
2. To cool the mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from the piping bag.
4. Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
5. Make the chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let it sit for 2 minutes. Add cinnamon and salt and whisk to combine.
6. Serve churros with chocolate dipping sauce.