Churros with Cinnamon Bun Butter

For the churros:

95g All Things Butter Cinnamon Bun Butter

240ml (1 cup) water

2 tbsp sugar (for the dough)

½ tsp salt

140g  all-purpose flour, sifted

2 large eggs, room temp

1 tsp vanilla extract

Vegetable oil, for frying

60g sugar + 2 tbsp cinnamon, for coating

For the chocolate dipping sauce

100g dark or milk chocolate 

180 ml (¾ cup) heavy cream

¼ tsp salt

Step 1

In a medium saucepan combine water, butter, sugar, salt until it reaches a simmer.

Step 2

Stir until butter is fully melted.

Step 3

Remove from heat and add in all of the flour. Stir vigorously with a wooden spoon until the dough forms a ball (1–2 min).

Step 4

Rest the dough for 5 minutes, then add in eggs one at a time, and then the vanilla, mixing well. 

Step 5

In a shallow plate, combine the cinnamon and sugar for coating, and set aside.

Step 6

To fry, in a small pot heat 2-3 inches of vegetable oil until hot.

Step 7

Transfer the dough in a piping bag, and pipe strips directly into the oil, cutting the end with scissors.

Step 8

Fry for 2–3 mins per side until golden and crisp. Drain on paper towels then toss the churros in the cinnamon–sugar mix to coat them. 

Step 9

Make the sauce: In the microwave or over a small pan on medium heat, heat the heavy cream until steaming. Pour over chocolate, and whisk until smooth, then stir in salt. Dip in and enjoy!