Name: Churros with chocolate
Total time: 50 min
Yield: 4
Cuisine: mediterranean
Ingredients: plain flour — 150 g; butter — 30 g; sugar — 2 tbsp; sugar for coating — 60 g; salt — 1 pinch; egg — 1 pcs; ground cinnamon — 1 tsp; dark chocolate — 150 g; milk — 400 ml; starch — 2 tsp; vegetable oil for deep-frying — 700 ml

How to cook

Dough

In a saucepan, bring 250 ml of water to the boil with the butter, 1 tbsp of sugar and the salt. Take off the heat, tip in all the flour at once and stir hard until the dough comes together in a smooth ball.

Egg

Let the dough cool for 5 minutes, then beat in the egg until the dough is smooth and glossy again.

Chocolate

Dissolve the starch in 3 tbsp of cold milk. Warm the rest of the milk with the remaining 1 tbsp of sugar, add the chocolate in pieces and stir until melted. Pour in the starch mixture and simmer, stirring, for 2–3 minutes until thick. Take off the heat.

Deep-frying

Heat the oil in a deep saucepan to 180 °C: a small piece of dough should rise to the surface at once, surrounded by bubbles.

Fill the pan no more than a third full and keep water well away from the oil, or it can boil over. Never leave hot oil unattended.

Frying

Spoon the dough into a piping bag with a star nozzle. Pipe 10–12 cm lengths straight into the oil, snipping them off with scissors. Fry 3–4 at a time for 2–3 minutes, turning, until golden, then drain on paper towels.

Pipe the dough close to the surface of the oil rather than from a height, so it doesn't splash.

Coating

Mix the coating sugar with the cinnamon and roll the hot churros in it.

Serving

Pour the warm chocolate into cups and serve with the churros for dipping. Enjoy!