Churros with chocolate

In a saucepan, bring 250 ml of water to the boil with the butter, 1 tbsp of sugar and the salt. Take off the heat, tip in all the flour at once and stir hard until the dough comes together in a smooth ball.

Let the dough cool for 5 minutes, then beat in the egg until the dough is smooth and glossy again.

Dissolve the starch in 3 tbsp of cold milk. Warm the rest of the milk with the remaining 1 tbsp of sugar, add the chocolate in pieces and stir until melted. Pour in the starch mixture and simmer, stirring, for 2–3 minutes until thick. Take off the heat.

Heat the oil in a deep saucepan to 180 °C: a small piece of dough should rise to the surface at once, surrounded by bubbles.

Fill the pan no more than a third full and keep water well away from the oil, or it can boil over. Never leave hot oil unattended.

Spoon the dough into a piping bag with a star nozzle. Pipe 10–12 cm lengths straight into the oil, snipping them off with scissors. Fry 3–4 at a time for 2–3 minutes, turning, until golden, then drain on paper towels.

Pipe the dough close to the surface of the oil rather than from a height, so it doesn't splash.

Mix the coating sugar with the cinnamon and roll the hot churros in it.

Pour the warm chocolate into cups and serve with the churros for dipping. Enjoy!