These golden, ridged sticks fry up crackly-crisp on the outside and soft and eggy-tender inside, thanks to a quick stovetop dough that's piped straight into hot oil in short, snappable lengths. Rolling each one in cinnamon sugar while it's still warm from the fryer locks in that classic sugary crunch, and a glossy dark chocolate sauce made from simmered cream and melted chocolate gives you something rich to dunk them into. The whole batch comes together fast, fries in just a few minutes per round, and is best eaten warm, ideally within minutes of leaving the oil. It's a fun one to make with kids helping pipe and roll, and it holds up beautifully as a next-day snack, too. This version fits neatly into a gluten free spread without sacrificing that essential churro crunch or the deep, glossy chocolate for dipping.
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Combine the water, butter, 1 tbsp sugar, and salt in a medium saucepan over medium-high heat and bring to a full boil, stirring once or twice until the butter is completely melted.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth, non-sticky dough that pulls cleanly away from the sides of the pan.
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