Churros with Chocolate Sauce-style cinnamon sugar doughnuts

Ingredients

Churros

• 250 ml water
• 50 g butter
• 1 tsp sugar
• ½ tsp salt
• 150 g plain flour
• 1 egg
• ½ tsp vanilla
• Oil for deep frying

Coating

• 100 g caster sugar
• 2 tsp cinnamon

Chocolate sauce

• 150 g dark chocolate (70%), chopped
• 200 ml double cream

Method

1. Dough. Boil water, butter, sugar, salt. Add flour all at once. Stir hard until it forms a ball. Remove from heat. Cool 5 minutes.
2. Egg. Beat in the egg + vanilla until smooth. Load into a piping bag with a star nozzle.
3. Heat. Heat oil to 180°C in a deep pan.
4. Fry. Pipe 10 cm strips directly into the oil, cutting with scissors. Fry 3-4 minutes until golden. Drain on kitchen paper.
5. Coat. Toss hot churros in cinnamon sugar while still warm.
6. Sauce. Heat cream until just simmering. Pour over chocolate. Stir until smooth.
7. Serve. Churros with chocolate sauce for dipping.

Tips

• Pipe into hot oil. Don’t drop lumps. Lumps don’t crisp evenly.
• Sugar coat while hot. Otherwise it doesn’t stick.
• 70% dark chocolate. Anything milk is too sweet against the cinnamon.