In a shallow dish, mix the granulated sugar with the ground cinnamon until fully combined. Set aside.
In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring this mixture to a gentle boil. Remove from heat and immediately stir in the flour with a wooden spoon until it forms a ball.
Let the dough cool for 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Heat vegetable oil in a large pot to 180°C (350°F). Using a piping bag fitted with a large star nozzle, pipe 10-15cm (4-6 inch) lengths of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove the churros from the oil and drain on a paper towel-lined plate.
Roll each churro in the cinnamon sugar mixture while still warm, ensuring an even coating.
In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and stir in the chopped dark chocolate and vanilla extract, stirring until smooth and silky.
Arrange the churros on a serving platter alongside the warm chocolate sauce for dipping. Enjoy them fresh for the ultimate experience.
By mastering the art of making churros, you’ve embraced a tradition of culinary excellence. These delightful treats with cinnamon sugar and chocolate sauce serve as a testament to your culinary skills. Share these with friends and family to celebrate any occasion or simply enjoy a sweet indulgence. May your churro-making journey bring endless joy and sweet memories.
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