Churros with Chocolate Dipping Sauce

STEP 1

Pour 1 inch of vegetable oil into large high-sided skillet. Bring oil to 350°F over medium heat and maintain, using candy thermometer to ensure temperature accuracy.

STEP 2

Meanwhile, mix together sugar and cinnamon in shallow medium-sized bowl; set aside.

STEP 3

Combine Cinnamon Sugar Butter Spread, water, milk and salt in small saucepan. Bring to a simmer over medium heat.

STEP 4

Remove pan from heat. Add flour all at once, stirring vigorously until fully incorporated. (Dough should be very thick and form a ball in pan.)

STEP 5

Transfer dough to large mixing bowl. Beat on low speed about 30 seconds or until slightly cooled. Increase speed to medium. Add eggs, 1 at a time, beating well after each addition. 

STEP 6

Spoon dough into pastry bag fitted with star tip (1M size). Pipe strips of dough, approximately 6 inches long, directly into hot oil. Use kitchen shears dipped in flour to cut dough from pastry bag. Pipe only a few churros at a time to avoid overcrowing pan and reducing oil temperature.

STEP 7

Fry churros, turning once, about 5 minutes or until golden brown on all sides. Transfer churros to paper towel-lined tray. Roll in cinnamon-sugar mixture; set aside.

STEP 8

Repeat process until all dough is used, adjusting heat as needed to maintain oil at 350°F.

STEP 9

Place chocolate chips into small bowl. Heat 1/2 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Serve with churros.