# What You Need:
→ Churro Bites
01 - 1 cup water
02 - 1/2 cup unsalted butter
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 1/2 teaspoon vanilla extract
08 - Vegetable oil for frying
→ Cinnamon Sugar Coating
09 - 1/2 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
→ Chocolate Dipping Sauce
11 - 4 ounces semisweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon light corn syrup
# Directions:
01 - Combine granulated sugar and ground cinnamon in a shallow bowl, stirring to distribute cinnamon evenly. Set aside.
02 - In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Once butter melts completely, add flour all at once and stir vigorously with a wooden spoon until dough forms and pulls away from pan sides, approximately 2 minutes.
03 - Remove pan from heat and allow dough to cool for 5 minutes. Beat in eggs one at a time, then add vanilla extract, mixing until smooth and glossy in appearance.
04 - Transfer prepared dough to a piping bag fitted with a large star tip, ensuring dough is evenly distributed.
05 - Heat 2 inches of vegetable oil in a deep pot to 350 degrees Fahrenheit, maintaining consistent temperature throughout frying process.
06 - Pipe 1-inch pieces of dough directly into hot oil, cutting with scissors as needed. Fry churro bites in batches, turning occasionally, until golden and crispy, approximately 2 to 3 minutes per batch. Do not overcrowd the pot.
07 - Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, transfer to cinnamon sugar mixture and toss until evenly coated.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate, add butter and corn syrup, and allow to sit for 1 minute. Stir until smooth and glossy.
09 - Arrange warm churro bites on serving platter and serve immediately with chocolate dipping sauce on the side.
