Churros con chocolate

Method

Heat the water in a saucepan with salt until it comes to a boil, then remove from heat and gradually stir in the flour until you have a thick, smooth paste. Heat the oil to 180°C in a deep pan or deep-fat fryer. Transfer the dough to a churrera or piping bag fitted with a large star nozzle, then carefully pipe 12-15 cm lengths of dough directly into the hot oil, using scissors to cut the dough. Fry for 2-3 minutes until golden brown on both sides, turning halfway through, then remove with a slotted spoon and drain on kitchen paper. Mix the caster sugar and cinnamon together and toss the warm churros in this mixture. For the chocolate sauce, chop the chocolate finely and heat gently with the milk, stirring frequently until smooth and combined. Serve the churros immediately with the hot chocolate sauce for dipping.