Churros with chocolate sauce

Name: Churros with chocolate sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g Plain flour; 10 g Caster sugar; 1 g Salt; 15 ml Vegetable oil; 800 ml Vegetable oil, for deep frying; 50 g Caster sugar; 3 g Ground cinnamon; 100 g Dark chocolate, chopped; 250 ml Milk; 8 g Cornflour; 20 g Caster sugar

Crisp ridged Spanish doughnut sticks rolled in cinnamon sugar, for dunking into a thick, glossy chocolate sauce. In Spain they're breakfast; here they're a weekend treat.

Ingredients

150 g Plain flour
10 g Caster sugar
1 g Salt
15 ml Vegetable oil
800 ml Vegetable oil, for deep frying
50 g Caster sugar
3 g Ground cinnamon
100 g Dark chocolate, chopped
250 ml Milk
8 g Cornflour
20 g Caster sugar

Method

Bring 250ml water, the sugar, salt and 15ml oil to the boil. Take off the heat, tip in the flour all at once and beat hard until it forms a smooth ball. Leave to cool for 10 minutes.
Mix the cornflour with a splash of the milk. Heat the rest of the milk with the sugar, add the chocolate and stir until melted, then stir in the cornflour mix and simmer, stirring, until thick and glossy. Keep warm.
Heat the frying oil in a deep, heavy pan to 180°C (a cube of bread browns in 30 seconds). Never leave hot oil unattended.
Spoon the dough into a piping bag with a large star nozzle. Pipe 10cm lengths straight into the oil, snipping them off with scissors, and fry a few at a time until golden and crisp, about 2–3 minutes. Drain on kitchen paper.
Mix the sugar and cinnamon on a plate and roll the hot churros in it. Serve straight away with the chocolate sauce for dipping.