CHURROS WITH CHOCOLATE DIPPING SAUCE

Method

• To prepare the sugar coating, combine the caster sugar and cinnamon in a large shallow bowl. Set aside.
• Place 2 cups water, the butter, sugar and salt in a large saucepan over medium-high heat. Cook for 4-5 minutes or until butter and sugar is melted and mixture is smooth. Remove from heat and slowly whisk in the flour until well combined. Return to the heat and cook, stirring, until mixture comes together and is smooth. Transfer to a large bowl and set aside to cool slightly for 5 minutes.
• Add eggs and vanilla to the flour mixture. Use an electric mixer to beat until well combined and smooth. Spoon into a large piping bag or sealable bag with the corner snipped off (you may need to work in two batches), fitted with a 1.5cm rounded star tip.
• Pour vegetable oil in a large saucepan or deep frying pan until about 4cm up the side. Heat over medium-high heat until 180C on a cook’s thermometer.
• While the oil is heating, to make the dipping sauce, place the chocolate and cream in a small saucepan over a low heat. Cook stirring until chocolate is melted and mixture is smooth.
• Working in batches of about 3-5 at a time, carefully pipe mixture into the hot oil in about 15cm lengths, cutting the lengths with kitchen scissors. Fry, turning halfway through cooking, for 3-4 minutes or until golden brown. Use tongs to transfer churros to a plate lined with paper towels to drain briefly, then transfer to the cinnamon sugar and roll to coat. Place on a plate and repeat with remaining dough.
• Serve warm with chocolate sauce for dipping.