Churros con Chocolate (Spain)

Preparation

1. 1

   Pour the water into a saucepan with the butter cut into pieces and a pinch of salt, bring to a boil over medium heat.

2. 2

   As soon as it boils, remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon until you get a smooth dough that pulls away from the sides: the same technique as choux pastry.

3. 3

   Let it cool for 5 minutes (the dough should stay pliable but no longer burn your hands), then transfer it to a piping bag fitted with a star tip: the ridges are what give churros their crispy grooves.

4. 4

   Heat the frying oil to about 180°C (a small piece of dough should sizzle up immediately when dropped in): pipe long strips of dough directly into the hot oil, cutting them to length with scissors.

5. 5

   Fry for 3-4 minutes, turning halfway, until nicely golden and crisp. Drain on paper towel.

6. 6

   Roll the still-hot churros in sugar so it sticks well to the warm surface.

7. 7

   Melt the chopped chocolate with the milk over very low heat, stirring constantly, until you get a thick, glossy sauce.

8. 8

   Serve the churros right away, piping hot, with the hot chocolate alongside for dipping.