Fino
Churros con chocolate
Makes a couple of portions

Ingredients: 
oil for deep-frying
1 cup (250ml) water
1/3 cup (80ml) butter
pinch salt
1 cup (250ml) all-purpose or cake flour
3 eggs
1/4 cup (60ml) castor sugar, mixed with 1 tsp (5ml) ground cinnamon*
* cinnamon is not typically used in churros, but we add it to create a richness to the dessert.
I find churros rather plain without it!

For the chocolate dipping sauce:
100g Belgian or your favorite dark chocolate
½ cup (125ml) pouring cream (or milk)
1 Tbsp (15ml) castor sugar

Put all dipping sauce ingredients into a metal or glass bowl
Place over a pot of simmering water and stir to melt and combine

Method:
Heat oil in a deep pot or saucepan
To make the dough – heat water with butter and add salt once water has boiled
Slowly stir in the flour until a large ball of dough has formed
Remove dough from heat
Beat eggs together and gradually add to the dough, stirring all the time to combine
Spoon some mixture into a cake decorators tube / piping bag,
Squeeze mixture into hot oil in long strips. Add as many strips as the pot allows.
Turn every minute or so until golden brown. When the long doughnut is golden in colour, it is ready
Remove and drain on paper towel
Once drained for a few seconds, roll in castor sugar and cinnamon mixture
Serve warm with side chocolate dipping sauce and INDULGE!