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Baked Churro Munchies

Source of Recipe

Marsha


List of Ingredients

1 c. (2 sticks) butter, divided
1/4 tsp. salt
1 tsp. plus 1 1/2 c. sugar, divided
1 c. bleached all purpose flour
5 large eggs
1 1/2 Tbsp. ground cinnamon

WARM CHOCOLATE DIPPING SAUCE:
4 oz. bittersweet chocolate, broken into pieces
2 c. whole milk
1/4 c. sugar
1/4 tsp. instant espresso powder
1 Tbsp. cornstarch
1 Tbsp. water



Recipe

Set oven rack to lower-middle position; preheat to 400 degrees.

Bring 1 c. water, 1 stick butter, salt and 1 tsp. sugar to a rolling boil. Turn heat to low, add flour and stir with a wooden spoon until a soft ball forms. Turn off heat; thoroughly stir in 1 egg at a time. Let dough stand until it can hold its shape, about 5 minutes.

Cover cookie sheet with parchment paper. Drop scant 2 Tbsp. dough to form balls. Bake @ 400 degrees for 30 minutes, until golden.

Reduce oven to 200 degrees.

Melt remaining stick of butter. Mix remaining sugar and cinnamon in a medium bowl.

Dunk puffs in butter, coat in cinnamon sugar (thoroughly coat, don't be afraid, really gently roll it around in the stuff, a nice thick coating is your goal...lay it on thick). Poke an X in puff bottoms with a knife. Return to cookie sheet and set in oven until puffs crisp, from 45 minutes-3 hours. Serve warm with chocolate dipping sauce.

WARM CHOCOLATE DIPPING SAUCE:
Heat chocolate, milk, sugar and instant espresso in a medium-sized saucepan until chocolate melts. Combine cornstarch and water and mix into the hot chocolate mixture. Simmer the chocolate until it thickens . Pour in a small bowl, and serve with the warm churros.