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How to make Churros with cinnamon sugar and hot chocolate

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

Ingredients

  • 125g butter, chopped
  • 1 cup (250ml) water
  • 1 cup (150g) plain flour, sifted
  • 3 eggs
  • Vegetable oil, to deep-fry
  • 1/3 cup (65g) caster sugar
  • 1 1/2 teaspoons ground cinnamon

Hot chocolate

  • 5 cups (1.25L) milk
  • 2 strips orange rind
  • Pinch ground nutmeg
  • 350g good-quality dark chocolate, chopped
  • Caster sugar, to taste

Method

  • Step 1 To make the hot chocolate, combine milk, rind, nutmeg and chocolate in a saucepan over low heat and cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is hot. Remove from heat and discard rind. Use a hand blender to whisk until mixture froths. Pour into glasses to serve. Add sugar to taste.
  • Step 2 Meanwhile, to make the churros, place butter and 1 cup of water in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until butter melts and water just comes to the boil. Add flour and stir until well combined and mixture comes away from the sides of the pan.
  • Step 3 Transfer to the bowl of an electric mixer, cool slightly then add eggs, one at a time, beating well between each addition, until mixture is smooth. Spoon into a piping bag fitted with a 1cm star nozzle.
  • Step 4 Heat enough oil in a deep frying pan to reach a level of about 4-5cm. (Oil is ready when a cube of bread browns in about 15 seconds.) Pipe 8 x 10cm lengths of dough into hot oil, using a knife to cut lengths. Cook for 1 minute each side, then drain on paper towel. Immediately place churros on a tray containing the combined sugar and cinnamon and toss gently to coat. Repeat with remaining dough. Serve immediately with the hot chocolate.