Homemade Churros with Pineapple Gochujang Sauce

INSTRUCTIONS

• 1 For the Churros, heat water, sugar, butter, salt, cayenne pepper and vanilla in large saucepan on medium-high heat. Bring to boil; remove from heat. Stir in flour, mixing with a wooden spoon until dough comes together in a soft ball. Allow to cool 1 to 2 minutes. Transfer dough to stand mixer fitted with paddle attachment. Add eggs, mixing on medium speed until the well-blended and smooth.
• 2 Line two large baking sheets with parchment paper. Transfer dough to a piping bag fitted with a large star tip. Pipe churro dough onto prepared baking sheet, into 6-inch ropes, leave 1 to 2 inches between ropes. (This works best when the dough is still warm.) Cover baking sheets with plastic wrap. Place in freezer 1 to 2 hours.
• 3 Mix all ingredients for the Spiced Sugar Coating in a shallow bowl or plate. Set aside.
• 4 For the Gochujang Sauce, mix all ingredients in small saucepan. Bring to simmer on medium heat. Once the sauce begins to simmer, remove from heat. Keep warm until ready to serve.
• 5 Fill large deep saucepan or Dutch oven 1/3 of the way with oil (about 3 inches). Heat on medium-high heat until temperature reaches 350 to 375°F. Working in batches, fry churros about 4 to 6 minutes or until golden brown and cooked through, turning as needed to brown evenly. Carefully remove using tongs and transfer to paper towel-lined sheet pan. Drain about 30 seconds, then immediately roll hot churros in Spiced Sugar mixture to coat. Serve Churros with Pineapple Gochujang Sauce for dipping.
  
  Test Kitchen Tip: Don't have time to freeze your dough? Hold the piping bag a few inches above the oil Carefully pipe fresh dough into 6-inch long ropes directly into the hot oil. Squeeze piping bag with one hand and use kitchen shears to cut ropes being careful not to splatter the oil.