Churros con Chocolate — Fried dough with dark chocolate dipping sauce

Combine water, 2 tbsp oil, and salt in a medium saucepan. Bring to a full boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball, about 2 minutes.

Return to medium heat and stir constantly for 1 minute to dry the dough slightly. Transfer to a stand mixer bowl or large mixing bowl. Beat with the paddle attachment or electric beaters for 1 minute to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. It should fall from a spoon in a thick ribbon.

Transfer the warm dough to a sturdy piping bag fitted with a large star tip. Heat the frying oil to 180°C in a deep pot.

Make the chocolate sauce: combine the chopped chocolate, milk, and cream in a small saucepan. Heat over medium-low, whisking, until the chocolate is fully melted and the sauce is smooth and glossy. Keep warm.

Pipe 15 cm lengths of dough directly into the oil, cutting with scissors or a knife. Fry 3–4 at a time for 3–4 minutes, turning once, until deep golden brown all over. Do not crowd the pot.

Drain on a rack. Mix the cane sugar and ground cinnamon in a wide shallow dish. Roll the hot churros in the cinnamon sugar immediately, coating all sides.

Serve within 5 minutes with the warm chocolate sauce on the side for dipping.