Boardwalk Sunset Cinnamon Vanilla Churros

Ingredients

• 2 tbsp Salted Perfection Cinnamon Vanilla Finishing Salt
• 1 cup water
• 0.5 cup unsalted butter
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil, for frying
• 1 cup granulated sugar
• 0.5 cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine the water, butter, and 1 teaspoon of the granulated sugar. Bring it to a rolling boil over medium-high heat.
2. Reduce the heat to low and dump in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, cooking for about 1 minute to dry it out.
3. Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until you have a smooth, glossy pipeable batter.
4. Heat about 2 inches of vegetable oil in a heavy pot to 375°F. While it heats, mix the remaining granulated sugar, the ground cinnamon, and the Salted Perfection Cinnamon Vanilla Finishing Salt in a shallow dish for the coating.
5. Transfer the batter to a piping bag fitted with a large star tip. Carefully pipe 4 to 6-inch strips of dough into the hot oil, using scissors to snip the ends.
6. Fry the churros in batches for 2 to 3 minutes per side until they are deeply golden brown and crispy.
7. Remove the churros with a slotted spoon and drain briefly on paper towels, then immediately toss them in the cinnamon-vanilla sugar mixture until generously coated.
8. For the dip, heat the heavy cream in a small saucepan until just simmering, then pour it over the chopped chocolate in a small bowl. Let it sit for a minute, then whisk until smooth and glossy.
9. Serve the warm, sugar-crusted churros alongside the rich chocolate ganache for dipping. DUNZO!