Spanish Churros with Chocolate Sauce

Step 1: Combine the sugar and cinnamon in a shallow bowl and set aside.

Step 2: Mix the flour, baking powder, and salt in a bowl. Add the oil and boiling water, then mix just until combined. The batter should be thick and gummy, like wet sticky dough, rather than thin and watery.

Step 3: Transfer the dough to a piping bag fitted with an 8 mm (1/3-inch) star tip. Set it aside while the oil heats.

Step 4: Heat 5 cm (2 inches) of oil over medium-high heat in a small pot, wok, or small, deep skillet. Bring it to 170°C/340°F, or until a small cube of bread turns golden in 20 seconds.

Step 5: Pipe 15 cm (6-inch) lengths of dough into the oil, snipping each one with scissors close to the oil’s surface to avoid splashing. Fry 3 to 4 churros per batch; the recipe makes 10 to 12 at this length.

Step 6: Cook for 2 to 3 minutes, rolling the churros occasionally, until golden and crisp.

Step 7: Remove the churros to a paper-towel-lined plate to drain. Roll them in the cinnamon sugar and serve hot with the chocolate sauce.

Step 8: Place the chocolate and cream in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until smooth. Set aside for 5 minutes to cool and thicken slightly.