Churros with hot chocolate sauce

Serves: 4-6
Ingredients
For the churros:
All-purpose flour 250 gm
Baking powder 3 gm
Salt 1 gm
Water 300 ml
Vegetable oil 30 ml
Egg 1 pc
Vegetable oil (for frying) 2 L
For the hot chocolate sauce:
Dark chocolate 300 gm
Milk, full fat 300 ml
Cinnamon powder (optional) 4 gm
For the cinnamon sugar:
Caster sugar 100 gm
Cinnamon powder 1 tbsp
Method
For the chocolate sauce, break the chocolate into small pieces in a bowl and add the cinnamon.
Place the milk in a saucepan and bring to the boil, then pour on top of the chocolate. Whisk together until smooth.
Make the cinnamon sugar by simply mixing the two ingredients together.
Place the flour, baking powder and salt in a bowl and whisk together.
Put the water and oil in a medium-sized saucepan and bring to the boil. Remove from heat. Add the flour mixture to the hot water and stir vigorously.
Break the egg into a small bowl and whisk slightly, then pour into the dough mixture. Continue to mix until the dough is smooth and lump-free.
Turn the dough out onto a lightly floured surface and knead into a smooth round ball. Wrap with cling film and chill.
Add cooking oil to a large shallow saucepan over medium heat.
Meanwhile, place the chilled dough into a piping bag with a star-tip nozzle. Once the oil is hot (about 165-175°C), carefully pipe the mixture into the pan.
When the churros become a deep golden-brown colour, remove them with a slotted spoon and drain on some paper towel.
Dust with the cinnamon sugar and dip in the chocolate sauce. Serve.