In a medium saucepan, add ½ c water (120g), 6 T butter (85g) , 2 T sugar (27g), ½ tsp vanilla extract (3g), and ¼ tsp salt (2g). Heat to medium-high and bring to a small rolling boil, stirring occasionally.

Once all of the butter has melted, take the pot off the heat, then immediately add ½ c flour (70g) and ½ c sourdough discard (140g) to the wet ingredients. With a wooden spoon, stir until the dry ingredients are fully incorporated (about 30-60 seconds). Return the pot to the heat to cook. Continue to stir the dough until a smooth ball of dough is formed (about 30-60 seconds).

Remove the dough from the heat and allow it to cool for about 5-10 minutes.

While the dough is cooling, prepare the cinnamon-sugar mixture by combining ½ c sugar (105g) and 2 tsp ground cinnamon (4g) in a small bowl. Set aside.

Move the dough into a large mixing bowl or a bowl of a stand mixer. With a hand mixer or stand mixer with a paddle attachment, mix one egg at a time into the dough at medium speed. Stop to scrape the sides of the bowl to evenly mix all of the ingredients. You may only need to add 2 of the 3 eggs to the dough. You know the dough is ready when it has a smooth consistency, is glossy, and slowly falls from the mixer, not plop from the whisks.

Transfer the Sourdough Churro dough into a pastry bag with a large tip (This one worked great!) and place in the fridge to cool for at least 2 hours and up to 24 hours.

After at least 2 hours, heat 6 cups of vegetable oil in a large pot on high heat until 370 degrees F. (I used this candy thermometer to regulate the temperature)

Once the oil is hot, pipe about 4-inch logs into the hot oil, then cut it with a pair of kitchen scissors. Fry about 3-4 Sourdough Churros at a time, until each side is golden brown (about a minute for each side).

Remove the fried churros from the hot oil and place on a piece of paper towel. Then, quickly put each churro in the cinnamon sugar mixture. Mix until each Sourdough Churro is evenly coated.

How to Make Homemade Chocolate Sauce1. Chop 1 cup of chocolate and place it in a small bowl. Set aside.

Warm ½ c heavy cream on low heat in a small saucepan or in the microwave. (Be careful not to let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for about 1 minute, then stir to combine until smooth.