Churros con Chocolate

Method

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1. 1Bring the water, 1 tbsp oil, sugar and salt to a boil in a saucepan. Take it off the heat, add the flour all at once and beat hard with a wooden spoon until you have a smooth, lump-free dough that comes away from the pan in a firm ball.
2. 2Let the dough cool for 10 minutes, then spoon it into a sturdy piping bag fitted with a large star nozzle (at least 1 cm wide). The star tip is essential: smooth churros can crack or even burst in the hot oil.
3. 3For the chocolate, mix the cornstarch with 3-4 tbsp cold milk until smooth. Heat the remaining milk and sugar, add the chocolate and stir until melted, then add the cornstarch mixture and cook over low heat, stirring constantly, for 4-5 minutes until thick enough to coat the back of a spoon. Keep warm over very low heat.
4. 4Heat the frying oil to 180 °C in a deep pot. Without a thermometer, a small piece of dough dropped in should rise to the surface and sizzle immediately.
5. 5Pipe 10-12 cm lengths of dough straight into the oil, snipping them off with scissors or a knife. Fry 3-4 at a time without crowding, turning, for 2-3 minutes until deep golden and crisp all over.
6. 6Drain the churros on paper towels and roll them in the cinnamon sugar while still hot.
7. 7Pour the hot chocolate into cups and serve right away with the churros for dipping.