CINNAMON-DUSTED CHURROS
Source: Hot Chocolate by Michael Turback
Makes 8-10 churros

2 cups water
1 1/2 teaspoons salt
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 cup sugar
Canola oil or other neutral oil for deep-frying

In a saucepan over high heat, bring the water and salt to a boil, and hold at a boil for 4 minutes.

Gradually add the flour, stirring vigorously with a wooden spoon until a ball forms. Once the flour is fully incorporated, turn it out onto a cutting board. Allow to cool slightly, then knead by hand for 3 to 4 minutes. Put the dough into a pastry bag fitted with a 3/8-inch star tip; set aside.

In a shallow bowl, stir together the cinnamon and sugar; set aside.

Pour the oil into a skillet to a depth of at least 2 inches and heat until it measures 400 degrees F on a deep-frying thermometer.

Pipe the dough directly into the oil, using a knife to cut the dough into 4-inch lengths. Fry the churros 3 or 4 at a time, turning so that they cook evenly, until they are golden brown, 2 to 3 minutes.

Remove from oil, drain on paper towels for 30 seconds, toss in the cinnamon-sugar mixture, and serve warm with hot chocolate for dunking.