Spanish Churros with Thick Drinking Chocolate

What you need

• 250 ml (1 cup) water
• 1/2 tsp salt
• 1 tbsp olive oil
• 200 g (1 2/3 cups) all-purpose flour, sifted
• sunflower oil, for frying, about 1 l (1 quart)
• 4 tbsp sugar, for coating
• 500 ml (2 cups) whole milk
• 2 tsp cornstarch
• 120 g (4 oz) dark chocolate, 50-70% cocoa, chopped
• 2 tbsp sugar, for the chocolate

Method

Restated from the original video

1. 1

   For the chocolate, whisk the cornstarch into 3 tbsp of the milk in a cup until smooth.

2. 2

   Heat the rest of the milk in a saucepan until it steams, then take it off the heat, add the chocolate and 2 tbsp sugar and stir until melted.

3. 3

   Whisk in the cornstarch mixture and set the pan aside.

4. 4

   For the dough, bring the water, salt and olive oil to a rolling boil in a saucepan.

5. 5

   Take the pan off the heat, tip in all the flour at once and beat hard with a wooden spoon until a smooth, stiff ball forms with no dry patches, 1 min.

6. 6

   Leave the dough to cool for 5 min, then pack it into a churro press or a sturdy piping bag with a large open star nozzle.

7. 7

   Heat 5 cm (2 in) of sunflower oil in a deep, heavy pan to 175 °C (350 °F).

8. 8

   Pipe 10-12 cm (4-5 in) lengths of dough straight into the oil, snipping them off with oiled scissors. Fry 3-4 at a time.

9. 9

   Fry, turning once, until crisp and deep golden all over, 3-4 min.

10. 10

    Lift out onto paper towels, then roll in the 4 tbsp sugar while still hot.

11. 11

    Fry the remaining dough the same way, letting the oil return to 175 °C (350 °F) between batches.

12. 12

    Return the chocolate to medium-low heat and stir constantly until it thickens enough to coat a churro, 3-5 min.

13. 13

    Pour the hot chocolate into cups and serve with the churros for dipping.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.