# What You'll 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 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set aside.
02 - In a medium saucepan, bring 1 cup water, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt to a boil over medium heat. Once butter melts completely, add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until dough forms and pulls away from the sides, approximately 2 minutes.
03 - Remove pan from heat and let dough cool for 5 minutes. Beat in 2 large eggs one at a time, then add 1/2 teaspoon vanilla extract, mixing until smooth and glossy.
04 - Transfer dough to a piping bag fitted with a large star tip.
05 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
06 - Pipe 1-inch pieces of dough directly into hot oil, cutting with scissors. Fry churro bites in batches, turning occasionally, until golden and crisp, approximately 2-3 minutes per batch.
07 - Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, toss in cinnamon sugar mixture until well coated.
08 - Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 4 ounces chopped semisweet chocolate, add 1 tablespoon unsalted butter and 1 tablespoon light corn syrup. Let sit 1 minute, then stir until smooth and glossy.
09 - Arrange warm churro bites on a serving plate and serve immediately with chocolate dipping sauce alongside.
