Peppermint Churros

INSTRUCTIONS: 

Make the Choux. In a medium pot* combine the water, butter, sugar, vanilla and salt and bring to a boil over medium heat. Turn off the heat and add the sifted flour and the hot cocoa mix and stir vigorously with a rubber spatula or wooden spoon until fully combined. Turn on the heat to medium and continue to cook the dough, working the dough in the pot, until completely smooth and a thin film of starch forms at the bottom of the pot. The dough should feel supple and pull completely clean away from the sides. Take the guesswork out and use an instant read thermometer - the dough should register about 175 degrees. Do not scrape the film layer on the bottom back into your dough. Transfer the warm dough into a stand mixer fitted with a paddle and allow to cool slightly.  

(*TIP: I prefer enamel-coated, cast iron, or stainless for this - surfaces that provide tension with the dough for proper cooking.)  

Mix dough on low for 1 minute, which should help cool down the dough even more. You want it to still be warm, but not hot enough to scramble the eggs when added. (Have that instant read thermometer handy? Your ideal temperature is 145 degrees.) Increase the speed to medium, add the eggs, one at a time. The dough will look broken and piecey after the addition of the first egg. Do not fret, continue to beat until it starts to come together. Scrape down the sides and bottom of the bowl before adding the second egg. Continue to beat on medium speed for about 1 minute more - the dough should be slightly loose and have shine. Transfer the dough to a piping bag fitted with an open star tip (I use Ateco 827!). Immediately pipe the dough into your desired length onto a prepared baking sheet. *TIP: It's easier to pipe and wrangle warm dough. (LAUREN: I’m confirming w Drew re what length she wants. We did them at 6” yesterday.) You can fry these immediately, or park them in the refrigerator, uncovered, for up to 1 hour. (They may lose a bit of the ridge definition on their bottoms as they sit on the tray.) 

Add oil to a dutch oven or a deep cast iron skillet fitted with a thermometer. You want 1 ½” of oil. Heat the oil over medium-high to 375 degrees. When the oil is hot enough, gently add the churros. Do not fry more than 5 churros at a time - so as not to overcrowd the pan. You want to maintain the heat at 350-375 so adjust as necessary. Fry,  flipping halfway through, until puffed and golden brown on all sides- about 4 ½ - 5 minutes total. Remove the cooked churros to a plate lined with paper towels. Let cool slightly and drain any excess oil. While still warm, coat the churros with the candy cane-chocolate mixture  (my favorite way is to pop them into a brown paper bag, add the candy cane mixture and shake! But rolling on a plate will do as well.) Serve with the sauce on the side.