Churros 'n' Sundae Recipe

Prepare the Churro Dough

In a medium saucepan over medium heat, combine water, unsalted butter, granulated sugar, and a pinch of salt. Bring to a boil, stirring occasionally until the butter is melted.

Add Flour and Eggs

Remove the saucepan from heat and stir in the all-purpose flour until well combined. Let the mixture cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and elastic.

Heat the Oil

In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Churros

Spoon the churro dough into a piping bag fitted with a star-shaped tip. Carefully pipe strips of dough into the hot oil, cutting them to your desired length with scissors. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Coat in Cinnamon Sugar

In a shallow dish, combine the additional sugar and cinnamon. Roll the hot churros in the cinnamon sugar mixture until well coated.

Whip the Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.

Make the Chocolate Sauce

In a small saucepan over low heat, combine semi-sweet chocolate chips and heavy cream. Stir continuously until the chocolate is melted and the mixture is smooth.