Ingredients

Instructions

1. 1

   In a medium saucepan, combine water, butter, 2 tablespoons of sugar, and salt. Bring to a boil over medium-high heat.

2. 2

   Reduce heat to low. Stir in the flour, cocoa powder, 1/2 teaspoon of cinnamon, and cayenne pepper vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 1 minute).

3. 3

   Remove from heat and let the dough cool for 5 minutes. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

4. 4

   Transfer the dough to a pastry bag fitted with a large star tip. Meanwhile, heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).

5. 5

   Carefully pipe 4 to 5-inch strips of dough into the hot oil, using scissors to cut the dough from the tip. Fry in batches for 2-3 minutes per side until puffed and cooked through.

6. 6

   Remove churros with a slotted spoon and drain on paper towels for a moment, then immediately roll them in the cinnamon-sugar mix while still warm.

7. 7

   Serve fresh with the salted caramel sauce for dipping.