Churros con Chocolate

Ingredients

• 180 ml Water
• 30 g Unsalted Butter
• 0.625 tsp Kosher Salt
• 5 tbsp Granulated Sugar
• 120 g All Purpose Flour
• 2 pcs Egg
• 750 ml Vegetable Oil
• 1 tsp Ground Cinnamon
• 300 ml Whole Milk
• 100 g Dark Chocolate
• 2 tsp Cornstarch
• 0.5 tsp Vanilla Extract

Method

1. In a medium saucepan over medium heat, bring {water}, {unsalted_butter}, {kosher_salt}, and part of the {granulated_sugar} to a simmer. Add {all_purpose_flour} all at once and stir vigorously for several minutes until a smooth dough forms and a thin film coats the pan, cooking out the raw flour for a cleaner flavor.
2. Off the heat, let the dough cool briefly until warm rather than steaming, then beat in {egg} until glossy and pipeable. This prevents the egg from scrambling and gives the churros their tender interior.
3. In a shallow bowl, combine the remaining {granulated_sugar} with {ground_cinnamon} so the hot churros can be coated evenly while their surface still grips the sugar.
4. In a small saucepan over medium-low heat, whisk {whole_milk}, {dark_chocolate}, {cornstarch}, a pinch of {kosher_salt}, and {vanilla_extract} if using. Simmer gently until thick, glossy, and spoon-coating, whisking so the starch hydrates smoothly and the chocolate stays silky.
5. Heat {vegetable_oil} in a deep pot over medium heat until shimmering. Pipe the dough directly into the oil in short lengths, cutting between pieces, and fry in batches without crowding until deeply golden and crisp outside with a tender center.
6. Drain the hot churros briefly, then toss them in the {granulated_sugar} and {ground_cinnamon} mixture while still warm so the coating adheres well and stays fragrant.
7. Pour the hot {dark_chocolate} into cups, pile the churros alongside, and serve immediately for the best contrast between crisp crust and thick, velvety dip.