Directions

• Prepare the Dough In a medium saucepan over medium heat, add water, butter, sugar, and salt. Stir occasionally until the butter melts and the mixture comes to a gentle boil. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Continue mixing for about 2 minutes until the dough forms a ball and pulls away from the sides. Remove from heat and let the dough cool slightly (about 5 minutes). Add the vanilla extract and mix well. Beat the egg in a small bowl, then slowly incorporate it into the dough while stirring vigorously. The dough will look separated at first, but keep mixing until it becomes smooth and uniform.
• Pipe the Churros Transfer the dough to a piping bag fitted with a large star tip (1M or 2D). Heat the frying oil in a deep pan over medium-high heat until it reaches 350-375°F (175-190°C). Pipe 4-6 inch (10-15 cm) strips of dough directly into the hot oil, using scissors or a knife to cut the dough. Fry in small batches to avoid overcrowding.
• Fry the Churros Fry each batch for about 2-4 minutes, turning occasionally, until they are golden brown and crispy. Remove the churros with a slotted spoon and drain on a paper towel-lined plate or wire rack.
• Coat the Churros In a small bowl, mix granulated sugar and cinnamon. While the churros are still warm, roll them in the sugar mixture until fully coated.
• Prepare the Chocolate Dipping Sauce (Optional) In a small saucepan over low heat, warm the heavy cream until steaming but not boiling. Remove from heat and add the chopped chocolate, stirring until melted. Stir in the sugar and vanilla extract, then serve warm alongside the churros.