Chocolate Infused Churros - water

Method

• Start out by adding your water, butter, brown sugar, and salt to a pot and let it come to a rolling boil.
• While your water is heating up, grab the flour, 1 teaspoon of the cinnamon, and the cocoa. Mix it all together.
• Once your water is boiling, remove it from the heat and add in the chocolaty flour mixture.
• To finish up the batter, you'll add in the eggs and vanilla. Mix it together well to finish off your dough.
• Grab up your pastry bag and load it up with the dough. I find that if I stick the pastry bag inside a glass and roll the edges of the bag down around it, I have a much easier time filling up. For the tip I used a size 1M from Wilton. You can find it at your local craft store in the cake and candy making section. Mine was $1.49, so not too big of an investment. You can also just pipe them out by just cutting a corner from your bag. You simply won't have the classic star shape that you usually see associated with churros.
• Grab a fryer if you have it, or simply grab a large pan and fill it with about 1" of cooking oil. Turn your heat on medium high and give it a good five or so minutes to heat up.
• Once your oil is good and hot, you can start piping your churros into the oil. I found that cooking about 3 to 4 at a time worked well.
• Cook the churros for about a minute on each side and then pull them out and allow them to cool and drain.
• Mix together the white sugar and remaining teaspoon of cinnamon. Grab up your cooled churros and spin them around the mixture in order to get them good and coated.
• Serve with chocolate sauce for dipping.