Spanish Churros Con Chocolate

• 1-1/4 cup Water
• 1 pinch Salt
• 1 teaspoon Sugar
• 1/2 cups Unsalted Butter, Cut Into Small Pieces
• 1 cup Plus 2 Tablespoons, All-purpose Flour
• 4 Eggs
• 4 cups Vegetable Oil, For Frying
• FOR THE CINNAMON SUGAR COATING:
• 1/4 cups Sugar
• 2 Tablespoons Cinnamon
• FOR THE HOT CHOCOLATE:
• 1 Tablespoon Cornstarch
• 2 cups Milk, Divided
• 7 ounces, weight Dark Chocolate (70% Cocoa)
• 4 Tablespoons Sugar

1. Heat water, salt, sugar, and butter in a saucepan. Meanwhile, sift flour in a bowl. When water reaches a rolling boil, stir in flour and keep stirring until you get a dough. Transfer dough to a bowl. Wait for a minute until it's not hot anymore.
2. Beat eggs and stir into the dough. Transfer the dough into a piping bag with a star nozzle.
3. Heat oil in a deep frying pan to 360u0b0F. Squeeze the strips of the dough into the oil and fry, turning once, until golden. Drain on paper towels. Roll churros in a cinnamon and sugar mixture. Continue with all the remaining dough.
4. To prepare the hot chocolate for dipping, dissolve the cornstarch in 1 cup of the milk. Set aside. Heat the remaining cup of the milk together with the chocolate in a saucepan. Cook over low heat until chocolate melts. Add cornstarch mixture and sugar and whisk well. Cook for couple minutes more, whisking continuously, until the mixture thickens.
5. Serve hot chocolate in a cup with some churros alongside. Dip and enjoy!

water, salt, sugar, unsalted butter, flour, eggs, vegetable oil, cinnamon sugar, ubc, cinnamon, hot chocolate, cornstarch, milk, chocolate, sugar

Taken from tastykitchen.com/recipes/desserts/spanish-churros-con-chocolate/ (may not work)