• In a small saucepan, boil the water, unsalted butter, sugar, salt, and vanilla extract. As soon as it boils, add the flour and sourdough discard and turn down to low heat.

  Constantly stir with a spatula or wooden spoon for a minute or two until the dough comes together in a thick paste and leaves a slight film on the bottom of the saucepan.

  Scrape to the bowl of stand mixer (or a mixing bowl if mixing by hand) to cool for a few minutes.
  180 g Water, 3 TBS Unsalted Butter, 2 TBS Granulated Sugar, ½ tsp Kosher Salt, 1 tsp Vanilla Extract, 120 g All-purpose flour, 120 g Sourdough Discard
• In the bowl of a stand mixer with the paddle attachment (or a mixing bowl using an electric hand mixer or a spatula), beat one egg in at a time until completely incorporated into the dough. Scrape down the sides of the bowl.

  At first, the eggs will be loose/slimy and separate in the dough, but should slowly incorporate into the batter.

  Add the second egg and beat until the dough becomes glossy, thick, and sticky.*
  2 Eggs
• Transfer the sourdough churro dough to a piping bag fitted with a large closed star attachment.

  Heat three inches of frying oil in a large pot to 365-370ºF (188ºC) and set a plate with paper towels beside the oil.

  As the oil heats, mix the granulated sugar and cinnamon together in bowl and set aside.

  When the oil is at frying temperature, pipe 4-5 inch churros into the hot oil and use scissors or a knife to cut the ends. Wear heat-proof gloves to protect yourself while frying.

  Fry in a couple of batches, with about 8 or 9 churros in a pot at a time.

  The sourdough churros should take 3-4 minutes to fry until crispy golden brown. Use tongs to turn over if they're not frying on all sides.

  Carefully removed the fried churros from the hot oil and set on the plate lined with paper towels to let any excess oil drip off.
  Neutral Oil, 100 g Granulated Sugar, 1 tsp Ground Cinnamon
• Transfer the churros to the bowl of cinnamon sugar and toss until they're completely coated.

Make the Mexican Hot Chocolate Dipping Sauce (optional)

• Chop a semi-sweet chocolate bar or use chocolate chips and add to a heat-proof bowl.

  Heat heavy cream in a small saucepan over medium heat just until it's about to boil and pour it over the chocolate.

  Let sit undisturbed for a minute and then use a spatula to stir the chocolate to melt completely.
  100 g Semi-sweet Chocolate, 120 g Heavy Cream, ¼ tsp Ground Cayenne