1. In a medium saucepan, add the water, butter, sugar, vanilla extract and salt. Heat to medium-high and bring to a small rolling boil, stirring occasionally.
   120 grams water, 85 grams butter, 25 grams sugar, 2 grams salt, 2 grams vanilla extract
2. Once all of the butter has melted, take the pot off the heat, then immediately add the flour and sourdough discard 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).
   70 grams all-purpose flour, 120 grams sourdough discard
3. Remove the dough from the heat and allow it to cool for about 5-10 minutes.
4. While the dough is cooling, prepare the cinnamon-sugar mixture by combining the sugar and ground cinnamon in a small bowl. Set aside.
   100 grams sugar, 4 grams cinnamon
5. Move the dough to a bowl of a stand mixer with a paddle attachment. On medium speed, mix one egg at a time into the dough. 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.

   This can also be done with a hand mixer.
   2-3 large eggs
6. 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.
7. After at least 2 hours, heat the vegetable oil in a large pot on high heat until 370 degrees F. (I used this candy thermometer to regulate the temperature.)
   6 cups neutral frying oil
8. 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).
9. 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. 
10. Serve warm alone or with a luscious chocolate sauce!

How to Make Homemade Chocolate Sauce

1. Chop the chocolate and place it in a small bowl. Set aside.
   270 grams chopped chocolate
2. Warm the 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. Enjoy!
   120 grams heavy whipping cream