Comforting Churros Recipe

1) Make the cinnamon sugar

1. In a shallow bowl, mix the sugar, cinnamon, and pinch of salt. Set near your cooling rack so you can roll churros while they are still warm.

2) Prep your frying station

1. Add oil to a heavy pot to reach 2 to 3 inches deep. Heat to 350°F.
2. Set a sheet pan with a wire rack (or paper towels) next to the stove. Keep your spider strainer ready.

3) Cook the dough (choux base)

1. In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a simmer until the butter melts.
2. Add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, about 30 to 60 seconds.
3. Keep stirring and cook the dough for 1 more minute to drive off excess moisture. You should see a thin film on the bottom of the pan.
4. Transfer dough to a bowl and let it cool for 5 minutes. You want warm, not hot, so the eggs do not scramble.

4) Add eggs and vanilla

1. Beat in eggs one at a time, mixing well after each. The dough will look separated at first, then come back together into a thick, glossy paste.
2. Stir in the vanilla.
3. Spoon the dough into a piping bag fitted with a large star tip.

5) Pipe and fry

1. Pipe 4 to 5 inch ropes of dough directly into the oil, cutting the end with scissors. Fry in batches to avoid crowding.
2. Fry 2 to 3 minutes per side, turning until deeply golden and crisp. Keep the oil near 350°F between batches.
3. Lift churros out with a spider or slotted spoon and let them drain for 20 to 30 seconds.
4. While still warm, roll churros in cinnamon sugar. Set on the rack.

6) Make the chocolate sauce

1. Heat cream in a small saucepan until steaming and just starting to bubble at the edges. Turn off the heat.
2. Add chocolate, cocoa powder (if using), and salt. Let sit 1 minute, then whisk smooth.
3. Serve warm with the churros. If it thickens, rewarm gently.

Quick fixes

• Dough too stiff to pipe: First, make sure you used large eggs. If your eggs were on the small side, the dough can turn stiff. You can beat one extra egg and add it a teaspoon at a time until the dough is thick, glossy, and pipeable. If you are very close and just need a nudge, add 1 to 2 teaspoons warm water and mix well. Avoid undercooking the flour stage, because a properly cooked panade helps the churros puff.
• Churros browning too fast: Lower the heat and bring oil back to 350°F.
• Soft churros: Oil was too cool or the pot was overcrowded. Fry smaller batches and watch temp.