Golden and ridge-edged, these churros fry up crisp on the outside with a light, pillowy center, thanks to a dough that's piped straight into hot oil for that classic craggy shape. While still warm, each one gets rolled in cinnamon sugar until every ridge is coated, then served alongside a glossy, rich chocolate sauce made from bittersweet chocolate and cream for dipping. The dough itself comes together on the stovetop with a quick boil-and-beat method, giving it that signature glossy, ribbon-thick texture before it hits the piping bag. Cinnamon and vanilla round out the flavor, while a pinch of salt in the sauce keeps the sweetness balanced. This one's a satisfying pick for a gluten free dessert spread, especially served fresh and hot with plenty of sauce for dunking.
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Combine the water, 2 tbsp butter, 1 tbsp sugar, and 1/2 tsp salt in a medium saucepan over medium-high heat and bring to a full boil.
Remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball, about 1 minute.
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