Ingredients

• 190g (1 1/4 cups) plain flour, sifted
• Pinch of salt
• 310ml (1 1/4 cups) water
• 160g butter
• 4 eggs
• Vegetable oil, to deep-fry
• 100g (1/2 cup) caster sugar
• 2 teaspoons ground cinnamon

Hot chilli chocolate

• 2L (8 cups) milk
• 3 x 100g pkts Lindt Excellence Chilli dark chocolate, coarsely chopped

Method

• Step 1 Sift the flour and salt into a bowl. Place the water and butter in a medium saucepan over low heat and cook, stirring, until the butter melts. Bring to the boil. Add the flour mixture and cook, stirring with a wooden spoon, until the mixture forms a ball and comes away from the side of the pan. Set aside for 5 minutes to cool slightly.
• Step 2 Use an electric beater to beat the eggs into the flour mixture, 1 at a time, beating well after each addition until well combined and the mixture is thick and glossy. Transfer to a piping bag fitted with a 1cm-diameter fluted nozzle.
• Step 3 Add enough oil to a large heavy-based saucepan to reach a depth of 7cm. Heat to 190°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 10 seconds).
• Step 4 Using a knife to cut the dough, pipe six 10cm lengths into the oil. Cook, turning with tongs halfway through cooking, for 2 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining dough to make 24 churros.
• Step 5 Combine the sugar and cinnamon on a large plate. Roll the warm churros in the cinnamon sugar to coat.
• Step 6 To make the hot chilli chocolate, heat the milk in a large saucepan over medium heat until just boiling. Remove from heat and add the chocolate. Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Divide the hot chilli chocolate among serving glasses and serve with the churros.