prep time: 5 minutes
cook time: 15 minutes
total time: 20 minutes
serves 4 people
-1 cup water
-3 tbsp sugar
-1/2 tsp salt
-2 tbsp butter, melted
-1 cup all-purpose flour, sifted
-1 tsp baking powder
-vegetable oil, for frying
-1/3 cup granulated sugar
-1 1/2 tsp ground cinnamon
-1/2 cup chocolate chips
-1 cup heavy cream
Mix flour, baking powder and salt in a bowl. Add cooled melted butter and water and mix until just combined- it should be a thick batter, like a wet, sticky dough; not thin and watery.
Transfer dough into a piping bag with a 1/3" star tip nozzle.
Combine sugar and cinnamon in a plate and set aside.
Heat oil over medium high heat in a non-stick pan. When oil is hot enough, pipe 6" lengths of dough into the oil, snipping with scissors. Do 3-4 per batch, remember not to overcrowd your pan. Cook for 2-3 minutes or until golden, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar.
Place the chocolate chips and heavy cream in a microwave proof bowl and heat for 30 seconds at a time, stirring in between, until smooth. Serve as a dip or drizzle on the churros. Enjoy!