Churros Con Chocolate

2 1/2 cups water
8 oz butter
or 2 sticks
2 tsp salt
2 tsp vanilla extract
5 cups all purpose flour
8 whole eggs
1/2 cup sugar
2 1/2 cups whole milk
2 cups oil
1 cup sugar
2 tsp ground cinnamon
2 sugar
8 oz Guittard bittersweet chocolate
Kahlúa or dark rum (optional)
1 pinch salt
1 1/2 cups milk
or cream
  • electric mixer
  • piping bag with star tip
  • fry pan with fry basket
  • paper towels
  • demitasse cups for chocolate
For the Churros
Heat water, butter, salt, sugar and vanilla extract to a rolling boil in large pot. Stir in flour, using a wooden spoon. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat, and start to mix in the eggs in 3-4 additions until smooth (can use Kitchenaid with paddle on low speed, or mix by hand with wooden spoon in large bowl). Place dough in a piping bag with a large star tip.
In a large pan, heat frying oil to 350F. Pipe the Churros directly into the hot oil, using a scissors to cut approx. 3” length. Fry until golden brown on all sides. Remove cooked Churros from the pan and place on a rack in a hotel pan. While Churros are still warm toss them in a bowl with the cinnamon sugar.
For the Cinnamon Sugar
In a small bowl, mix sugar and cinnamon together. Store in an airtight container.
For the Warm Dipping Chocolate
Bring milk/cream, sugar and salt to a boil. Remove from heat and add chocolate. Stir until chocolate has melted. For a little extra something, add Kahlua or dark rum.
To Serve
Pour chocolate into a mug or tall bowl. Dip the warm Churros in the chocolate as you eat them.