Ingredients:

• 1 cup water
• 2 1/2 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• Oil for frying
• 1/4 cup sugar + 1 tsp cinnamon for dusting
• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 1 tsp vanilla extract

Steps:

1. In a medium saucepan, combine water, sugar, salt, and vegetable oil. Bring to a boil. Remove from heat and stir in flour until a smooth dough forms.
2. Heat oil in a deep skillet or pot to 350°F (175°C). Pipe dough into the hot oil using a pastry bag fitted with a star tip, cutting with scissors to desired length. Fry until golden brown, about 2–3 minutes per side.
3. Drain on paper towels, then roll churros in the cinnamon-sugar mixture.
4. For the chocolate sauce, heat cream until simmering, then pour over chopped chocolate. Let sit 1–2 minutes, stir until smooth, and stir in vanilla.
5. Serve churros warm with chocolate dipping sauce and a glass of DeLoach Pinot Noir.

Serves 4.