Churro Bites

Directions

1. 1
   For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
2. 2
   In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil.
3. 3
   Discard the cinnamon stick.
4. 4
   Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts.
5. 5
   Turn off the heat.
6. 6
   Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms.
7. 7
   Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes.
8. 8
   Transfer the dough to a medium bowl and let cool, about 5 minutes.
9. 9
   Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
10. 10
    Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil.
11. 11
    Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch.
12. 12
    Drain on paper towels.
13. 13
    Return the oil to 350 degrees F between batches.
14. 14
    For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
15. 15
    For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat.
16. 16
    Turn off the heat and add the chopped chocolate, stirring until completely dissolved.
17. 17
    Serve warm as a dipping sauce for the churro bites.
18. 18
    Roll the warm churro bites in the cinnamon-sugar.
19. 19
    Serve Mexican chocolate sauce alongside for dipping churro bites.