Churros with Cinnamon Sugar

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 tsp 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

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.
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.
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.
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.