Churros

Directions

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