Churros with Chocolate Dipping Sauce

Churros and cinnamon sugar

• 120 g Caster sugar
• 2 tsp Ground cinnamon
• 250 ml Whole milk
• 60 g Unsalted butter
• 1 pinch Fine sea salt
• 160 g Plain flour
• 2 Egg, large
• 1 tsp Vanilla extract
• 900 ml Sunflower oil

Chocolate dipping sauce

• 200 ml Whole milk
• 150 g Dark baking chocolate
• ½ tsp Ground cinnamon

1. Mix the caster sugar with 2 tsp ground cinnamon in a shallow bowl and set aside for coating. Fit a piping bag with a large star nozzle. Line a tray with kitchen paper for draining.
2. Make the churro dough: put 250 ml whole milk, the unsalted butter and fine sea salt in a saucepan and bring to a gentle simmer. Tip in the plain flour all at once and beat vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan. Cook for 1 minute, stirring, to dry the dough slightly.
3. Scrape the dough into a mixing bowl and leave for 5 minutes so it cools slightly. Beat in the eggs one at a time until the dough is glossy and thick, then mix in the vanilla extract. The dough should hold its shape but pipe smoothly.
4. Pour the sunflower oil into a large pot to a depth of about 5 cm and heat to 180°C (355°F). Pipe 10 to 12 cm lengths of dough into the oil, snipping each one off cleanly, and fry in batches. Cook for 3 to 4 minutes, turning, until deep golden and crisp.
5. Lift the churros out with a slotted spoon and drain briefly on the paper-lined tray. While still warm, roll them in the cinnamon sugar to coat well. Keep warm while you fry the remaining batches.
6. Make the chocolate dipping sauce: warm 200 ml whole milk in a saucepan over low heat until steaming but not boiling. Add the dark baking chocolate and stir until melted and thick, then stir in 0.5 tsp ground cinnamon. Serve the churros straight away with the warm sauce for dipping.

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