Churros with Chocolate

Classic Spanish churros piped and fried until crisp, then served with thick dark hot chocolate for dipping.

• 2.5 dl water
• 2.5 dl all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon, optional
• Neutral oil or mild olive oil for frying
• Sugar for serving
• 5 dl whole milk
• 170 g dark chocolate
• 3/4 tsp cornstarch
• 2 tsp sugar for the chocolate, optional

Method

1. 1
   Mix the flour, baking powder, salt, and optional cinnamon in a bowl.
2. 2
   Bring the water to the boil and stir it into the dry ingredients. Work it into a smooth dough and let it cool for about 5 minutes.
3. 3
   Transfer the dough to a churro maker or a piping bag fitted with a star tip. Heat the oil to about 177C in a saucepan or deep frying pan.
4. 4
   Pipe rings or short lengths straight into the hot oil and fry until golden all over. Drain on paper towels and toss with a little sugar while still warm.
5. 5
   Chop the chocolate. Whisk the milk and cornstarch together in a saucepan and add the optional sugar.
6. 6
   Bring the milk to the boil, stirring. Remove from the heat, stir in the chocolate until completely melted, and return briefly to low heat if it needs to thicken a little more.
7. 7
   Serve the churros straight away with the warm chocolate.