Churros by Zarnak Sidhwa

Ingredients:

• Choux pastry 1 cup
• Icing sugar 4 tsp
• Powdered cinnamon 2 tsp
• Sauce:
• Dark chocolate 50 gm
• Butter 2 tbsp
• Icing sugar 2 tbsp

Method:

1. Place choux pastry in a piping bag with a medium sized star shaped head.
2. Bring up a deep frying to medium high temperature.
3. Carefully pipe churros in deep fryer lengthwise.
4. Using kitchen scissors cut piped churros after every 5-inch interval and start over.
5. Fry till dark golden brown, then immediately place onto a kitchen paper.
6. Mix icing sugar and cinnamon and dust it on churros while it is still hot.
7. Then place churros on a serving dish
8. Melt chocolate and butter in a double boiler.
9. Once melted add icing sugar and mix well.
10. Add more butter for a more runny consistency.
11. Serve with churros.