Step-by-Step Instructions:
Step 1: Make the Churro Dough
- Heat the Water and Butter: In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is fully melted, and the mixture comes to a gentle simmer.
- Add the Flour: Once the mixture is simmering, quickly add the flour to the pot. Stir continuously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 2-3 minutes.
- Cool the Dough Slightly: Remove the dough from the heat and allow it to cool for about 5 minutes. This helps prevent the eggs from cooking when added.
- Add the Eggs and Vanilla: Once the dough is slightly cooled, beat the eggs in one at a time, stirring until fully incorporated. Add the vanilla extract and mix well. The dough should be thick, smooth, and slightly sticky.
Step 2: Prepare the Sweet and Salty Coating
- Mix Sugar, Cinnamon, and Salt: In a shallow bowl, combine the granulated sugar, ground cinnamon, and flaky sea salt. Stir until well combined.
- Add Optional Pretzel Crunch: If you’re using pretzels, crush a handful of salted pretzels into small pieces and mix them into the sugar-salt-cinnamon blend. This will give your churros an extra salty crunch and a fun twist on the classic coating.
Step 3: Fry the Mini Churros
- Heat the Oil: In a deep saucepan or a heavy pot, heat about 2 inches of oil over medium-high heat. To test if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and float to the top immediately. The ideal frying temperature is around 350°F (175°C).
- Pipe the Churros: Transfer the churro dough into a piping bag fitted with a large star-shaped tip. If you don’t have a piping bag, you can also use a plastic zip-top bag with the tip of one corner cut off.
- Fry the Churros: Working in batches, pipe small strips of dough (about 2-3 inches long) directly into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Use tongs to turn the churros halfway through frying to ensure they cook evenly.
- Drain and Coat: Once the churros are golden brown and crispy, remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While the churros are still warm, roll them in the sweet and salty coating, making sure they are fully covered.
Step 4: Prepare the Chocolate Dipping Sauce (Optional)
- Melt the Chocolate: In a small saucepan or microwave-safe bowl, heat the chocolate chips and heavy cream together over low heat, stirring constantly until the chocolate is completely melted and smooth.
- Add Salt: Once melted, add a pinch of salt to the sauce to enhance the sweet and salty flavor. Stir well and set aside for dipping.
Step 5: Serve and Enjoy
Place your mini churros on a serving plate and serve them with the optional chocolate dipping sauce. For extra flair, you can sprinkle a little more sea salt on top for a finishing touch.