These sticks of sweet fried dough dipped in chocolate are the perfect end to a mexican feast.
Makes enough for two serves
Dissolve the sugar in the half cup of boiling water. In a bowl mix together the sugar water, the tablespoon of oil and flour until the ingredients are well combined.
In a frypan heat just under an inch of oil to about 200 C / 390 F. A drop of the batter should bubble rapidly when dropped in.
While the oil is heating put the chocolate and soy milk in a saucepan and leave to melt over a low heat. Stir until all the chocolate is melted then set aside.
Spoon the batter into a piping bag with a wide star shaped nozzle. Ideally the batter should pipe out at just under a half inch in diameter. Pipe a 4 inch length into the oil. Repeat for another 5 churros. The churros should take about a minute to fry and when they are a golden colour remove from the oil and drain on absorbant paper. Repeat for the remaining batter.
Dust the churros with powdered sugar and cinnamon and serve with the chocolate sauce.