Churros with Chocolate Sauce

Fill a Dutch oven with oil to a depth of 2 inches and attach a deep-fry thermometer; heat to 350°F on medium-high. Mix cinnamon and 1/2 cup of the sugar in a shallow dish. Set aside.

Combine water, butter, salt, and the remaining 2 tablespoons of sugar in a large, heavy-duty saucepan over medium-high heat. Bring to a boil, stirring, until the butter melts. Lower the heat, add flour all at once, and cook, stirring constantly, until the mixture forms a ball, about 30 seconds. Remove from heat and add eggs, one at a time, stirring vigorously until the dough is smooth and elastic after each addition.

Place the mixture into a piping bag with a large star tip. (Alternatively, put the mixture in a large ziplock plastic freezer bag, and cut one corner to make about a 1/2-inch hole.) Working in batches, pipe 4-inch-long strips into the hot oil, and fry, turning occasionally, until golden brown, 8 to 10 minutes.

Move churros to a paper towel-lined baking sheet to drain, and immediately roll in the cinnamon-sugar mixture.

Mix chocolate, cream, and vanilla in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Serve warm with churros.