- 1 c water
- 1/4 c butter diced into small cubes
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 c all-purpose flour
- 1 large egg
- 1/2 tsp vanilla
- 1/2 tsp CherryMan cherry syrup
- 1/3 c pink or red sanding sugar
- vegetable oil for frying
- 4 oz dark baking chocolate chopped
- 1/2 cup heavy cream
Add water, butter, sugar, & salt to sauce pan and bring to boil over med/high heat.
Add flour and reduce heat to med/low. Cook and stir constantly with a rubber spatula until mixture comes together smooth.
Transfer dough to large mixing bowl and let cool for 5 minutes
Add vanilla, cherry syrup, and egg to flour mixture and blend immediately for a couple of minutes until mixture comes together. Add optional food coloring now and mix until color has blended.
Transfer to a piping bag with a large open star tip (e.g.: Wilton #2110/1M). Pipe small (3 inch long) dough churros onto parchment paper covered baking sheet and freeze for about 30 minutes.
Heat oil on stove at least 2 inches deep to about 325 - 350 degrees. Fry churros for 6-8 minutes
Remove from oil and let dry on paper towels
Shake churros in sugar mixture until coated and move to cooling rack
To make the chocolate sauce, add heavy cream to a microwave safe bowl and microwave 60-90 seconds or until very hot. Add chopped chocolate and let sit one minute then whisk until smooth.