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How to make Best ever churros

Yield = 8
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

250ml (1 cup) water
100g unsalted butter
150g (1 cup) plain flour
1/4 teaspoon salt
3 eggs, lightly whisked
Vegetable oil, to deep-fry
80g (1/2 cup) icing sugar mixture, sifted
200g good-quality dark chocolate, coarsely chopped
250ml (1 cup) milk

Method

Step 1 Combine water and butter in a medium saucepan and bring to the boil over high heat. Cook, stirring, for 3-4 minutes or until butter melts. Remove from heat.
Step 2 Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Cover with plastic wrap and set aside for 15 minutes or until cool.
Step 3 Add the eggs, 1 at a time, beating well after each addition, until well combined. Spoon dough into a piping bag fitted with a 2cm-diameter fluted nozzle.
Step 4 Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Using a small sharp knife to cut the dough, pipe four 10cm lengths into the oil. Deep-fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer churros to a plate lined with paper towel. Dust with icing sugar. Repeat with the remaining dough, reheating oil between batches.
Step 5 Meanwhile, combine the chocolate and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth.
Step 6 Arrange churros on a platter and serve with chocolate dipping sauce.