Spiced Churros

• Spiced Churros
• 1/2 cup plain or all purpose flour (60g)
• 4 pieces cloves, ground
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 2 ounces unsalted butter (55g)
• 140 milliliters cold water (1/2 cup)
• 1 pinch salt
• 1/2 tablespoon soft brown sugar
• 1 egg
• 1/2 teaspoon vanilla paste (or extract)
• canola or sunflower oil (to fry)
• granulated sugar (to toss)
• Chocolate Dipping Sauce
• 50 milliliters double cream (3tbsp + 1tsp)
• 1/2 tablespoon dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 ounces dark chocolate (40g), chopped

1. Measure out the flour, cloves, cinnamon and nutmeg and sift them into a small bowl.
2. Chop the butter into cubes and place into a medium saucepan. Add the water, salt and sugar. Place over a medium heat and bring to a strong simmer. The butter should have melted into little droplets and the water will be coloured.
3. Add the flour and spices in one go and start beating with a wooden spoon (you can also use a study spatula) over the heat until the mixture is smooth, thick and comes away from the pan into a glossy ball (this takes a few minutes). Remove from the heat and cool for 1 minute.
4. Add the egg to the pan and beat vigorously until the paste is thick and smooth again. It will smell of raw egg and look like it won't come together, but keep beating and it will be fine.
5. Add the vanilla and beat in. The paste should stay on the spoon when it is lifted out of the pan and keep shape.
6. Fit a piping bag with a medium-large star tip (preferably quite open, as you want a thick middle). Transfer the mixture to the bag and secure at the top with an elastic band (to stop spillage and mess).
7. Pour the sunflower or canola oil into a large saucepan (any pan with high sides will do) until it reaches a depth of 2-3 inches. Place a thermometer that can cope with high temperatures in. Place a wad of kitchen towels near the pan and then next to that place a dish covered with granulated sugar. Place the pan over a medium heat and wait until the oil reaches 375F/ 190C and stabilizes.
8. Carefully pipe the paste into the pan in three or four 4-5 inch lengths, using a knife to cut them off - don't worry if they're not quite straight. Cook for 2 - 2 1/2 minutes, turning with a metal slotted spoon about halfway. As the mixture is already brown, they will look quite dark. Remove from the oil to the kitchen towels to cool for a minute before tossing in the sugar.
9. Repeat until you have finished the paste. Eat while still warm.
10. Place the double cream, sugar and cinnamon in a small pan. Heat until it just starts to boil. Place the dark chocolate into a small bowl. Pour the hot cream mixture over the chocolate. Leave for a minute and then stir until smooth.

flour, ground cinnamon, freshly ground nutmeg, butter, water, salt, brown sugar, egg, vanilla paste, canola, sugar, chocolate dipping sauce, cream, brown sugar, ground cinnamon, chocolate

Taken from food52.com/recipes/13808-spiced-churros (may not work)