Crispy Churro Bites with Cinnamon Maple Chocolate

Combine butter, whole-milk, white-sugar, and salt in a medium saucepan over medium heat. Stir until butter melts and the mixture reaches a gentle simmer, about 3 minutes.

Remove pan from heat. Add flour, baking-powder, and 1 tsp cinnamon all at once. Beat vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides, about 1 minute.

Transfer dough to a large bowl and let cool 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the dough is glossy and elastic. Stir in vanilla-extract.

Heat sunflower-oil in a wide, heavy pot or Dutch oven over medium-high heat until it shimmers and a thermometer reads 350°F (175°C). Line a plate with paper towels.

Spoon churro dough into a piping bag fitted with a large open star tip (or snip a small corner off a ziptop bag). Pipe 1-inch lengths directly into the hot oil, cutting with scissors.

Fry 6-8 bites at a time, turning occasionally, for 3-4 minutes until deeply golden and cooked through with no raw dough visible at the centers. Remove with a slotted spoon to the prepared plate. Repeat with remaining dough.

While bites are still warm, toss them in a bowl with the remaining 0.5 cup white-sugar and 2 tsp cinnamon until evenly coated. Serve immediately.

Combine heavy-cream and maple-syrup in a small saucepan over medium heat. Bring to a gentle simmer, about 2 minutes, then remove from heat.

Add chopped dark-chocolate to the cream mixture. Let sit 1 minute, then stir until completely melted and glossy. Stir in butter, 0.5 tsp cinnamon, and a pinch of salt until smooth and emulsified.

Transfer sauce to a small serving bowl. If desired, torch the surface briefly with a butane torch until the edges bubble and caramelize slightly, 30-60 seconds. Serve warm alongside the churro bites.