A delightful twist on the classic churros, paired with a rich chocolate dipping sauce.
In a saucepan, heat the milk, butter, salt, and cinnamon until it comes to a gentle boil.
Stir continuously to prevent the milk from scorching.
Add the flour to the saucepan and stir vigorously until the mixture forms a smooth dough.
Ensure there are no lumps in the dough for a smooth texture.
Remove the saucepan from heat and let the dough cool slightly.
Cooling the dough prevents the eggs from cooking when added.
Beat in the eggs one at a time until the dough is smooth and glossy.
Mix thoroughly after each egg to ensure a consistent texture.
Transfer the dough to a piping bag fitted with a star tip.
Use a sturdy piping bag to handle the thick dough.
Heat oil in a frying pan to 375°F (190°C).
Use a thermometer to maintain the oil temperature for even frying.
Pipe the dough into the hot oil, cutting it into desired lengths.
Fry in small batches to avoid overcrowding the pan.
Fry the churros until golden brown, then remove with a slotted spoon and drain on paper towels.
Drain thoroughly to remove excess oil.
Roll the warm churros in granulated sugar.
Add a pinch of cinnamon to the sugar for extra flavor.
For the chocolate dip, heat the cream in a saucepan until warm, then add the chocolate and stir until melted and smooth.
Use high-quality chocolate for a richer flavor.
Serve the churros warm with the chocolate dip on the side.
Arrange the churros on a platter for an appealing presentation.
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