Coconut Oil Churros

Dough:

1 Cup Flour

1/2 Cup Butter

2 TB Sugar

3 Eggs

1 Cup Water

Sauce:

4 oz Chocolate

1-2 Tablespoons Cream

Coating:

Sugar, Cinnamon

Frying:

Coconut Oil [I used almost a whole jar]

Melt the coconut oil in a large frying pot. Bring to med-high heat. Remember coconut oil has a high smoke point.

Combine the cinnamon and sugar and place in a shallow plate/bowl for coating. Set aside.

Melt the chocolate and add the cream, mixing to make a chocolate sauce for dipping. Set aside.

In a pot over the stove melt the butter, sugar and water.

Take off, mix in flour and form a gooey dough. Let sit for at least five minutes so you don’t scramble the eggs when you beat them in.

Beat in eggs, one by one until a batter forms. It will be sticky.

Make a homemade piping bag from a big ziplock and a star nozzle, by snipping off a corner and putting the nozzle on the inside of the bag. Fill with dough and squeeze out into the hot oil, making small shapes easy enough to flip over.

Cook until golden brown on one side, flip and do the same. Take out and put immediately in the cinnamon sugar to coat. Do this until all the dough is gone. This recipe yielded a large bowl of churros.

Dip in chocolate sauce.

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