Baked Churros with Cinnamon Sugar

Prepare dough

1. 1Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and fit a piping bag with a large star tip.
2. 2In a medium saucepan, combine 6 3/4 fl oz milk, 2oz butter, 1 tbsp sugar and 1/2 tsp salt. Heat over medium until the butter melts and the mixture just comes to a simmer.
3. 3Remove from heat and add 6oz all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth paste and pulls away from the sides of the pan.
4. 4Let the paste cool 3–4 minutes, then beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and a pipeable consistency.
5. 5Transfer the dough to the prepared piping bag. Pipe 10–12 cm (4–5 in) lengths onto the baking sheet, spacing them about 2.5 cm (1 in) apart. Lightly spray or brush with neutral oil for extra crispness.

Bake and finish

1. 1Bake in the preheated oven for 18–22 minutes until the churros are puffed and deep golden brown. Do not open the oven during the first 12 minutes to avoid collapse.
2. 2Remove the baking sheet and let churros rest 2 minutes until cool enough to handle but still warm.
3. 3Mix 4oz sugar and 2 tsp ground cinnamon in a shallow bowl. Toss warm churros in the cinnamon-sugar until evenly coated.

Make chocolate sauce

1. 1Place 5oz chopped dark chocolate in a heatproof bowl. Heat 4 fl oz milk in a small saucepan until just simmering, then pour over the chocolate.
2. 2Let sit 1 minute, then whisk until smooth. Add a pinch of salt and optional pinch of cinnamon, adjusting thickness with a splash more milk if needed.
3. 3Serve the churros warm alongside the spiced dark chocolate for dipping.