Peanut Butter Cup Churros + Chocolate Fondue

Directions

1. In the large saucepan, bring the water, butter, and salt to a rapid boil over medium-high heat. Pull the pan off the stove and turn off the heat.
2. Dump the flour and dry milk powder into the saucepan and stir vigorously until the flour is thoroughly combined. Let cool for about 30 minutes or until the dough is cool enough that it's just warm to the touch.
3. With a standing mixer or hand mixer, beat the eggs and vanilla into the dough one egg at a time. The dough will get weird and look a little bit curdled each time you add an egg but don't worry, it'll come back together after 30 seconds or so.
4. Get a piping bag ready with any tip you like or snip the corner off the bottom of a Ziplock bag and fashion yourself a makeshift pastry bag. For anyone curious, I used a 2D piping tip.
5. Line a baking sheet with parchment paper. Fill the piping bag with a few spatula-fulls of dough and pipe any shape you like onto the prepared pan. Throw the baking sheet into the freezer and freeze the raw dough overnight.
6. Fill a deep, large pot with a few inches of vegetable oil and attach a fry or candy thermometer. Place over medium-high heat and bring the oil to 375 degrees Fahrenheit. Remove the frozen churro dough from the freezer and line a plate with a few paper towels.
7. Carefully lower the churros into the oil and fry until golden brown flipping over once or twice- about 4-5 minutes. Remove the churros from the oil and drain on the paper towel-lined plate. In a small bowl, stir together the powdered peanut butter and granulated sugar.
8. Once you've fried all the dough, toss the churros in the powdered peanut butter and granulated sugar. Serve with the chocolate ganache.