-
1
To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat.
-
2
Using a wooden spoon, stir in flour.
-
3
Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.
-
4
Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
-
5
To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve.
-
6
Combine the chocolate with the remaining cup of milk in a saucepan.
-
7
Stirring constantly, melt the chocolate over medium-low heat.
-
8
Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture.
-
9
Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes.
-
10
(Add extra cornstarch if it doesn't start to thicken after 5 minutes.)
-
11
Remove the pan from the heat and whisk until smooth then reserve in a warm place.
-
12
Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
-
13
Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip.
-
14
Squeeze a 4- inch strip of dough into the hot oil.
-
15
Repeat, frying 3 or 4 strips at a time.
-
16
Fry the churros, turning them once, until golden brown, about 2 minutes per side.
-
17
Transfer the cooked churros to a plate lined with paper towels to drain.
-
18
When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
-
19
Pour the chocolate into individual bowls or cups.
-
20
Serve the warm churros with the chocolate dip.
