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Spanish churros, crisp ridged fried dough rolled in cinnamon sugar with a chocolate dip. Serves 4.
Bring the 250 ml water, butter and a pinch of salt to a boil, then beat in the 1 cup flour off the heat until it forms a smooth ball. Let it cool for 5 minutes.
Beat in the eggs one at a time into a thick smooth pipeable dough, then spoon it into a piping bag fitted with a star nozzle.
Heat the oil to 180°C and pipe 12 cm lengths straight in, snipping with scissors, and fry for 2-3 minutes until deep golden and crisp.
Drain briefly, then roll the churros in the 0.5 cup sugar mixed with the cinnamon.
Warm the 150 ml cream and pour it over the 150 g chopped dark chocolate, stir until smooth and glossy, and serve for dipping.
