Churros with Dark Chocolate Sauce

Prep time: 15 minutes | Cook time: 30 minutes | Serves 8

1 cup water

1 stick unsalted butter, cut into 8 pieces

½ cup sugar, plus 1 tablespoon

1 cup all-purpose flour

1 teaspoon vanilla extract

3 large eggs

2 teaspoons ground cinnamon

Nonstick cooking spray

4 ounces (113 g) dark chocolate, chopped

¼ cup Greek yogurt

1. In a medium saucepan over medium-high heat, combine the water, butter, and the 1 tablespoon of sugar. Bring to a simmer. Add the flour, stirring it in quickly. Continue to cook, stirring constantly, until the mixture is thick, about 3 minutes. Transfer to a large bowl.
2. Using a spoon, beat the flour mixture for about 1 minute, until cooled slightly. Stir in the vanilla, then the eggs, one at a time.
3. Transfer the dough to a plastic bag or a piping bag. Let the dough rest for 1 hour at room temperature.
4. Insert the Crisper Basket and close the hood. Select AIR CRISP, set the temperature to 375ºF (191ºC), and set the time to 30 minutes. Select START/STOP to begin preheating.
5. Meanwhile, in a medium shallow bowl, combine the cinnamon and remaining ½ cup of sugar.
6. When the unit beeps to signify it has preheated, spray the basket with the nonstick cooking spray. Take the plastic bag with your dough and cut off one corner. Pipe the batter directly into the Crisper Basket, making 6 (3-inch-long) churros, placed at least ½ inch apart. Close the hood and AIR CRISP for 10 minutes.
7. Meanwhile, in a small microwave-safe mixing bowl, melt the chocolate in the microwave, stirring it after every 30 seconds, until completely melted and smooth. Add the yogurt and whisk until smooth.
8. After 10 minutes, carefully transfer the churros to the sugar mixture and toss to coat evenly. Repeat piping and air crisping with the remaining batter, adding time as needed.
9. Serve the churros with the warm chocolate dipping sauce.