Churros

20 PIECES

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INGREDIENTS FOR CHURROS

1
In a shallow bowl, mix sugar and cinnamon and set aside.
2
In another, larger bowl, mix flour, baking powder, and salt. Add oil and 250 ml of hot water. Stir until the dough comes together - it should be thick and sticky, not thin and watery.
3
In a small pot, wok, or small but deep pan, heat 5 cm of oil over medium heat to 170°C. Transfer the dough to a piping bag with an 8 mm star nozzle. While the oil is heating, set it aside.
4
Once the oil is heated, start frying the churros. Squeeze out a piece of dough about 15 cm long from the piping bag and cut it off just above the surface of the oil to prevent splattering.
5
Fry for 2-3 minutes or until golden and crispy, occasionally turning them in the oil. After frying on all sides, remove the churros to a plate lined with a paper towel and let them drain. Then coat them in the sugar and cinnamon mixture. Serve hot with chocolate sauce.

1
Break the chocolate into pieces and place it in a heatproof bowl, then pour in the cream. Heat in the microwave in 30-second intervals, stirring constantly, until smooth (heat for 30 seconds, stir, and heat again for 30 seconds until you are satisfied with the consistency). Set aside for 5 minutes to cool and thicken slightly.