Cinnamon Doughnuts with Chocolate Dunking Sauce

Churros are made with a piece of equipment called a churrera, a type of pastry lube with a wooden plunger that extrudes the dough into sticks. If you don’t have one, use a heavy-duty cloth pastry bag or cookie gun with a large (⅜-inch) star tip. The trick to good churros is in the oil temperature: I’ve found the most success frying at a relatively low temperature of 325°F., so the outside of the churro doesn’t burn before the inside is cooked.