A recipe from the Good Food collection.
110 g (3¾ oz/½ cup) raw (demerara) sugar
1 teaspoon ground cinnamon
30 g (1 oz) unsalted butter
125 g (4½ oz/1 cup) plain (all-purpose) flour
½ teaspoon salt
peanut or vegetable oil, for deep frying
200 g (7 oz) dark chocolate, coarsely grated
750 ml (26 fl oz/3 cups) milk
500 ml (17 fl oz/2 cups) cream
250 ml (9 fl oz/1 cup) freshly made hot espresso coffee
sugar, to sweeten (optional)
1. Combine the sugar and cinnamon in a small bowl and set aside.
2. Place the butter, flour, salt and 250 ml (9 fl oz/1 cup) water in a saucepan over low heat and stir until the mixture is smooth and comes away from the side of the pan. Remove from the heat and add the eggs, one at a time, stirring well after each addition. If the mixture is too soft, return the saucepan to the heat for 1 minute and stir until a little firmer. Spoon the dough into a piping bag fitted with a 5 mm (¼ inch) star nozzle.
3. Pour the oil into a deep-fryer or a large heavy-based saucepan to a depth of 6 cm (2½ inch) and heatto 190°C (375°F), or until a cube of bread turns golden brown in 10 seconds. Cooking in batches of four or five atatime, pipe 8 cm (3¼ inch) lengths of dough into the oil, snipping off the ends with scissors. Cook for 2–3 minutes,turning once. Use a slotted spoon to transfer the churros to a plate lined with paper towel. Toss the churros inthe sugar and cinnamon to coat and place on a serving plate.
4. Meanwhile, to make the hot mocha, divide the chocolate between six glasses. Place the milk and cream in a saucepan and bring just to the boil. Pour the milk mixture into the glasses, add the coffee and stir to melt thechocolate. Sweeten to taste with sugar, if desired.
5. Serve the churros with the hot mocha.