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Prepare the churro dough: In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Bring to a rolling boil over medium heat, stirring until the butter is melted.
Remove the saucepan from heat and immediately add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat and cook, stirring constantly, for 1 to 2 minutes to dry out the dough slightly.
Transfer the dough to a large mixing bowl. Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough will look separated at first, but keep mixing until it comes together.
While the dough cools slightly, prepare the cinnamon sugar coating by combining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow dish. Set aside. Line a baking sheet with parchment paper.
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour 4 cups of vegetable oil. Heat over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
Pipe and fry the churro bites: Transfer the churro dough to a piping bag fitted with a large star tip (e.g., Wilton 1M or 21). Carefully pipe 1 to 2-inch long pieces of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot; fry in batches.
Fry the churros for 2 to 4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the fried churros to a plate lined with paper towels to drain excess oil.
Immediately after draining, toss the warm churro bites in the cinnamon sugar mixture until evenly coated. Place them on the prepared baking sheet.
Prepare the chocolate ganache: In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
Remove the cream from heat and pour it over 6 ounces of chopped semisweet chocolate and 1 tablespoon of unsalted butter in a heatproof bowl. Let sit for 5 minutes without stirring. Add 1/2 teaspoon of vanilla extract, then whisk gently from the center outwards until the ganache is smooth and glossy.
Serve the churro bites warm with the chocolate ganache for dipping.

Prepare the churro dough: In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Bring to a rolling boil over medium heat, stirring until the butter is melted.
Remove the saucepan from heat and immediately add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat and cook, stirring constantly, for 1 to 2 minutes to dry out the dough slightly.
Transfer the dough to a large mixing bowl. Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough will look separated at first, but keep mixing until it comes together.
While the dough cools slightly, prepare the cinnamon sugar coating by combining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow dish. Set aside. Line a baking sheet with parchment paper.
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour 4 cups of vegetable oil. Heat over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
Pipe and fry the churro bites: Transfer the churro dough to a piping bag fitted with a large star tip (e.g., Wilton 1M or 21). Carefully pipe 1 to 2-inch long pieces of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot; fry in batches.
Fry the churros for 2 to 4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the fried churros to a plate lined with paper towels to drain excess oil.
Immediately after draining, toss the warm churro bites in the cinnamon sugar mixture until evenly coated. Place them on the prepared baking sheet.
Prepare the chocolate ganache: In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
Remove the cream from heat and pour it over 6 ounces of chopped semisweet chocolate and 1 tablespoon of unsalted butter in a heatproof bowl. Let sit for 5 minutes without stirring. Add 1/2 teaspoon of vanilla extract, then whisk gently from the center outwards until the ganache is smooth and glossy.
Serve the churro bites warm with the chocolate ganache for dipping.