Churros
"Crispy outside, soft inside, coated in enough cinnamon sugar to leave evidence on your shirt. The food court classic, but fresh out of the fryer."
The Game Plan
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Combine water, butter, 1/4 cup sugar, and salt in a saucepan. Bring to a boil.
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Remove from heat and stir in flour all at once. Mix vigorously until a dough ball forms and pulls away from the sides of the pan.
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Let cool for 2 minutes, then beat in eggs one at a time and vanilla until smooth. The dough should be thick and pipeable.
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Transfer dough to a piping bag fitted with a large star tip (or a zip-lock bag with the corner cut off).
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Heat oil to 375°F (190°C) in a deep pot or Dutch oven.
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Pipe 6-inch strips of dough directly into the hot oil, cutting with scissors. Fry 3-4 at a time for 2-3 minutes per side until deep golden brown.
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Mix remaining 1/4 cup sugar with cinnamon on a plate. Roll hot churros in the cinnamon sugar immediately.
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Serve warm with chocolate sauce for dipping.
