Churros con Chocolate

Instructions

1. 1

   Prepare the Dough: In a medium saucepan, bring the water, salt, 1 tbsp sugar, and 2 tbsp olive oil to a rolling boil. Remove from heat immediately and dump in all the flour at once.

2. 2

   Mix vigorously: Stir the dough vigorously with a wooden spoon until it forms a smooth, cohesive ball that pulls away from the sides of the pan. Let it cool for 5 minutes.

3. 3

   Prepare for Piping: Transfer the warm dough into a sturdy piping bag fitted with a large star nozzle (closed star works best for distinct ridges).

4. 4

   Make the Chocolate: Whisk the cornstarch into 3 tbsp of the cold milk. In a saucepan, heat the remaining milk and chopped dark chocolate over medium heat, whisking until smooth. Stir in the cornstarch slurry and simmer for 2-3 minutes until thick and glossy. Keep warm.

5. 5

   Fry the Churros: Heat the 500ml of frying oil to 190°C (375°F). Carefully pipe 4-inch strips of dough into the hot oil, cutting the dough with scissors. Fry for 2-3 minutes per side until deeply golden and crispy.

6. 6

   Coat and Serve: Remove churros with a slotted spoon, drain briefly on paper towels, and toss immediately in the cinnamon-sugar mixture. Serve piping hot with the thick chocolate for dipping.