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1
Bring the milk, 1 cup plus 1 tablespoon water, salt, 1 1/2 teaspoons sugar, and the butter to a boil in a medium saucepan over medium heat.
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2
Remove the pan from the heat, and add all the flour at once.
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3
Stir together with a wooden spoon, and return the pan to the stove over low heat.
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4
Work the batter back and forth, stirring with a wooden spoon, to dry the batter.
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5
When the dough begins to roll away from the sides of the pan, cook another 5 minutes.
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6
Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment.
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7
With the mixer running at low speed, drop the eggs and egg yolk in one by one, waiting for each to be incorporated before adding the next.
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8
Let the batter rest at least 2 hours in the refrigerator before using.
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9
Heat the oil to 350F on a deep-frying thermometer, over medium heat, in a heavy wide-bottomed pan.
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10
Place the dough in a pastry bag fitted with a number-4 star tip.
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11
(You may have to do this in batches.)
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12
Combine the cinnamon and remaining 1/2 cup sugar in a bowl.
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13
Squeeze 4-inch-long pieces of dough into the oil.
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14
Dont overcrowd the pan; the churros shouldnt be touching.
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15
Fry the churros 2 to 3 minutes, turning them gently with tongs once or twice to brown all sides.
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16
Test one to make sure the center is done.
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17
It should be cooked all the way through and have a crisp exterior and soft center.
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18
Drain the churros on paper towels, and pat to remove any excess oil.
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19
While theyre still hot, roll each churro in the cinnamon sugar, and serve right away with cups of the hot chocolate for dipping.
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20
Place the chocolate in a double boiler and melt over medium heat.
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21
Whisk in 1/4 cup hot water to incorporate.
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22
Sift the cocoa powder into a large mixing bowl.
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23
Whisk in about 2 tablespoons milk, to form a paste.
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24
Whisk in the rest of the milk, the cream, vanilla, and salt.
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25
Whisk the milk-and-cocoa mixture into the melted chocolate, and transfer to a medium saucepan.
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26
Bring to a boil over low heat, whisking continuously.
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27
The batter for the churros can be made up to 8 hours in advance but must be made at least 2 hours ahead.
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28
You will need a pastry bag fitted with a number-4 star tip to pipe the churros into the hot oil.
