Churros with Chocolate Dipping Sauce

Ingredients

• For frying, corn oil
• 
  Churros:
• 3/4 cup water
• 2 tablespoons corn oil
• 2 tablespoons sugar, divided
• 3/4 teaspoon salt
• 1 cup all-purpose flour
• 1 (2-1/4 tsp.) envelope yeast, ADY or traditional
• 1/4 cup warm water (100° to 110°F)
• 2 eggs
• Cinnamon sugar (optional)
• 
  Chocolate Sauce:
• 1 tablespoon Argo® Corn Starch
• 1/4 cup sugar
• 2 cups milk
• 3/4 cup dark chocolate chips

Directions

Line a baking sheet with 3 or 4 layers of paper towels. Place a large deep sided, heavy skillet on the stove top and add oil until 1/2 to 3/4-inches deep. Assemble pastry bag with star tip (1M), cookie press or churro press.

Combine 3/4 cup water, oil, 1-1/2 tablespoons of the sugar and salt in a deep sided saucepan over medium high heat. Stir to combine and bring to a boil. Reduce heat to medium, add flour and stir well using a wooden spoon. Continue to stir and cook for 1 minute or until dough is very stiff and forms a ball; remove from heat and allow to cool for 5 to 10 minutes.

Add yeast and remaining 1-1/2 teaspoons sugar to the 1/4 cup warm water, stir to dissolve and set aside.

Add eggs one at a time to the dough in a medium bowl.  Beat with an electric mixer on medium-high speed for 1 to 1-1/2 minutes.  Dough may appear lumpy at first. Pour in the yeast mixture and continue mixing for 1 to 2 minutes or until the dough is very smooth; dough should be very thick and sticky.

Heat oil over medium heat to 375°F.

Transfer the dough using a rubber spatula into the pastry bag or cookie press fitted with a star tip (1M works best). **NOTE: Do not substitute any other shape or tip. Churros can explode when cooked in hot oil if not star-shaped.  Pipe the dough into the hot oil in 6-inch long strips. Fry in batches of 3 or 4 at a time allowing oil temperature to recover between batches. Cook for 1 to 2 minutes per side or until golden brown. Transfer cooked churros onto prepared baking sheet to cool. Sprinkle with cinnamon sugar, if desired.