Chocolate Infused Churros Recipe

In a pot, combine the 3 tablespoons water, 125 grams butter, 2 tablespoons brown sugar, and 1/4 teaspoon salt. Bring this mixture to a rolling boil over medium heat.

While the liquid is heating, grab a separate bowl and whisk together the 225 grams flour, 1 teaspoon cinnamon, and 2 tablespoons cocoa until well combined.

Once the water mixture is boiling, remove the pot from the heat. Immediately add the chocolaty flour mixture to the hot liquid, stirring vigorously until it forms a thick paste.

To finish the dough, add the 2 eggs and 1 teaspoon vanilla. Mix everything together well until you have a smooth, cohesive dough.

Load the dough into a pastry bag fitted with a star tip (or just snip a corner off the bag for a plain churro). In a large pan or fryer, add about 1 inch of cooking oil and heat it over medium-high heat for about 5 minutes, until it's shimmering and ready for frying.

Carefully pipe the churros directly into the hot oil, cutting them to your desired length. I find cooking about 3 to 4 at a time works well to avoid overcrowding the pan. Fry the churros for about 1 minute on each side, until they're golden brown. Remove them from the oil and let them cool and drain on a wire rack or paper towels.