Churro Dough:
1. Melt butter in a medium saucepan, then add water, sugar, vanilla extract, and salt, mixing as you add ingredients.
2. Bring to a boil and let boil for about a minute. Remove from heat, and slowly mix in flour until the mixture comes together to form a thick batter.
3. As you add in the eggs, it may look like the dough is breaking apart. Ignore this, and continue mixing until it again forms a batter.
4. Scoop batter into piping bag and set aside for now. Heat vegetable oil in a large pot using thermometer to measure the heat until the oil is 350 degrees Fahrenheit.
Sugar Coating:
1. In a separate Dish mix sugar and cinnamon until combined, and set beside stove.
2. Place wire rack next to the oil pot and sugar mixture, and place a paper towel or other cover on top of it.
Churro Cooking:
1. Pipe the churro dough out the end of the piping bag and into the fry oil, using the scissors to cut the batter off after about 2 or 3 inches of dough have come out of the end of the piping bag.
2. Fry in the oil for about 1 to two minutes, dunking and flipping repeatedly with a ladle or spider, until golden brown on the edges, then scoop out of the oil and onto the wire rack.
3. Then after a few seconds, drop the churro into the sugar mixture, and toss around until the churro is completely covered, then place it back on the wire rack.
4. Repeat this until all of the batter in the piping bag is gone, cooking the churros 3 or 4 at a time, if you feel comfortable.
Chocolate Sauce:
1. Pour heavy cream into a small pot on medium heat, then add cayenne, cinnamon, vanilla extract, and salt, stirring frequently. Once the mixture is combined, slowly add in chocolate chips until the mixture is cohesive.
2. Pour into a small bowl and serve with the churros in small quantities to be dipped into.
3. Enjoy!
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