Directions

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1. Combine the sugar and cinnamon on a plate ready to roll cooked churros in.

2. Put the butter, sugar, milk and a pinch of salt in a heavy based saucepan. Stir over medium heat until the butter softens and melts. Add the flour, continuing to cook, stirring constantly, until the dough forms a ball around the spoon and leaves a coating on the base of the pan.

3. Transfer the dough to a mixer or food processor and beat until slightly cooled (no longer steaming and hot). You should be able to touch the mixing bowl have it be warm, not hot. With the motor running, add the eggs, one at a time until fully incorporated. DO NOT add the next egg until you see a dough form.  Let mixer continue to run on high speed until dough “windowpanes”. This could take 10-15 minutes. Spoon the dough into a piping bag fitted with an extra large open star tip.

4. Pre heat deep fat fryer to 375°F.  Pipe 6” lengths of dough into the hot oil a few at a time. Pipe with one hand and cut the batter off using kitchen scissors or a knife with the other hand.

5. Cook the churros until puffed and golden, turning once or twice, as needed. Drain each batch on paper towels or over a rack. While still hot, toss them in the cinnamon sugar and serve at once.

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1. In a small saucepan add chocolate and milk and heat over low heat, stirring constantly until chocolate melts. Increase heat to medium and bring to a boil, stirring constantly. When the liquid bubbles to the top of the pot remove from heat and whisk gently until the bubbles subside. Repeat process, boiling then whisking, two or three times or more until the chocolate thickens and is frothy. Add cinnamon and cayenne. Keep warm.