~ adapted from Mexican by Better Homes and Gardens ~
Combine water in a medium saucepan with 1/3 cup unsalted butter, 2 tablespoons packed brown sugar, and 1/2 teaspoon salt.
Immediately add 1 cup all-purpose flour. Stir vigorously with a wooden or bamboo spoon. Cook and continue stirring until the mixture forms a ball, pulling away from the pan. Remove from the pan; cool 10 minutes in a mixing bowl.
Beat with the spoon 1 large egg and 1/2 teaspoon vanilla extract into dough batter.
Preheat oven to 300 degrees Fahrenheit. Fill a decorating bag with the dough, using a large star. Pipe 4×1-inch sticks onto waxed paper. Gradually and slowly heat 3 inches vegetable oil in a heavy pot that reaches 375 degrees F.
Make the Mexican Chocolate Dipping Sauce: In a small heavy saucepan, combine together 3/4 cups semi-sweet chocolate, 1/4 cup unsalted butter, 1/2 teaspoon ground pasilla or ancho chili powder, and 1/4 teaspoon ground cinnamon. Cook and stir over medium heat until melted. Stir in 2/3 cups granulated sugar,
then gradually 2/3 cups evaporated milk. Bring to a boil; reduce heat and simmer 8 minutes. Turn down oven temp to 200 degrees just to keep the donut sticks warm after frying.
Heat the oil to 375, lightly brown the dough sticks, placing the fried ones immediately in the oven while finishing the rest.
Roll in 1/4 cup granulated sugar combined with 3/4 teaspoons ground cinnamon, then dip into warm chocolate.
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