Churros, Yet Another Way [Abbie's Recipe]

Ingredients for the churros:
1 cup milk
1/2 stick unsalted butter
pinch of kosher salt
1 cup flour
4 eggs
3 cups peanut or vegetable oil, for frying

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Ingredients for the chocolate sauce:
9 ounces Mexican chocolate
1/2 cup heavy cream
3 T butter
2 T light corn syrup

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Ingredients for the cinnamon sugar:
1 cup sugar
1 T ground cinnamon
pinch of salt

Preparing the churros' dough:
In a small saucepan, combine the milk, butter and salt and bring to a medium heat. When the butter has melted, add the flour and whisk to combine. Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.

Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time. Do not add the next egg until the last one is completely combined.

Place the batter in a pastry bag outfitted with a large star tip. Set aside while making the chocolate sauce.

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Preparing the chocolate sauce:
Place 1-inch of water in a small saucepan and bring to a boil.

In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.

Cover the bowl with plastic wrap and remove the saucepan from the heat. Set aside while preparing the cinnamon sugar.

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Preparing the cinnamon sugar:
In a bag or large mixing bowl, combine the sugar and cinnamon

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Preparing the churros:
In a large saucepan heat the oil to 325 degrees F.

Pipe the dough into the hot oil in sticks. Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. Fry in batches.

Remove the churros from the oil, blot on paper towels for a second and then toss while still hot in the cinnamon sugar. Serve immediately, while churros and melted chocolate are warm.

Serves 4 to 6