Churros with chocolate sauce

Method

1. Pour the oil into a heavy, wide pot (at least 4 inches deep) to about 1 inch deep, so the pot is no more than a third full. Heat over medium to 360°F on a thermometer; it takes about 6 minutes. Line a plate with paper towels and mix the coating sugar and cinnamon in a shallow dish.

   Start 6 min timer

2. While the oil heats, bring the water, butter, 1 tbsp sugar and salt to a boil in a small saucepan. Dump in the flour all at once and stir hard with a wooden spoon over low heat until it forms a smooth ball that pulls away from the pan.

   Start 1 min timer

3. Take it off the heat and spread the dough around the pan for a minute to cool slightly, then beat in the egg and vanilla until smooth, thick and glossy. Spoon it into a piping bag fitted with a large open star tip (about 1/2 inch), pressing out any air pockets, which can make churros burst in the oil.

   Start 1 min timer

4. Pipe 4-inch lengths straight into the hot oil, snipping each one off at the tip with scissors and holding the bag low so nothing splashes. Fry 4 or 5 at a time, turning once, until deep golden and crisp. Never leave the oil unattended.

   Start 2:30 timer

5. Lift them out with a slotted spoon onto the paper towels for a few seconds, then roll in the cinnamon sugar while hot. Let the oil come back to 360°F and repeat with the rest, about 4 batches in all.

   Start 7:30 timer

6. Between batches, microwave the cream until steaming (about 1 minute), pour it over the chocolate and stir until smooth and glossy. Serve the churros warm with the sauce for dipping.