Mexican Churros: Crispy Cinnamon-Sugar Fritters with Warm Chocolate Dipping Sauce

Combine the water, butter, 2 tablespoons sugar and salt in a saucepan and bring to a rolling boil.

Serves 6

Ingredients

• 1 cup (240ml) water
• 6 tablespoons (85g) unsalted butter
• 2 tablespoons granulated sugar, plus 1/2 cup (100g) for coating
• 1/4 teaspoon fine sea salt
• 1 cup (125g) all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• Neutral oil, for deep frying
• 6 oz (170g) dark chocolate, chopped
• 3/4 cup (180ml) heavy cream
• 1/2 teaspoon ground cinnamon and a pinch of chili powder, for the sauce

Instructions

1. Combine the water, butter, 2 tablespoons sugar and salt in a saucepan and bring to a rolling boil.
2. Dump in the flour all at once and stir hard with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Cook, stirring, for 1 more minute to dry it out.
3. Transfer the dough to a bowl and let cool for 5 minutes. Beat in the eggs one at a time, then the vanilla, until the dough is glossy and pipeable.
4. Spoon the dough into a piping bag fitted with a large open star tip. Mix the 1/2 cup sugar with the tablespoon of cinnamon on a plate.
5. Heat 2 inches of oil in a deep pot to 360F (180C). Pipe 5-inch lengths of dough straight into the oil, snipping them off with scissors, and fry 4 or 5 at a time.
6. Fry for 2 to 3 minutes per side until deep golden and crisp. Drain on a rack for 30 seconds, then roll in the cinnamon sugar while hot.
7. For the sauce, heat the cream until steaming, pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then stir in the cinnamon and chili powder.
8. Serve the churros warm, stacked in cups or on a platter, with the chocolate sauce in small bowls for dipping.
9. Churros arrived in Mexico with the Spanish and quickly took on a local identity, sold hot from street carts and in churrerias like Mexico City's El Moro, which has been frying them since 1935. Mexicans pair them with thick chocolate scented with cinnamon and a little chili, echoing the Aztec cacao drinks that predate the Spanish. On a crisp autumn evening a cup of hot churros and dark chocolate is the perfect treat to share with friends.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 7g
• Fat: 31g
• Carbohydrates: 46g
• Fiber: 3g
• Sugar: 26g
• Sodium: 150mg