I'm also now entering this as part of the "Forever Nigella" blogging challenge. Go to page 138 of Nigella's Kitchen for the full recipe for Churros with Dipping Sauce. Yes, she even has a fantastic recipe for chocolate ganache style sauce. We didn't make the Dipping sauce as we were short for time, and knew they would be just as fabulous with plain melted chocolate.
50g caster sugar
2 tsp ground cinnamon
125g plain flour
1 tsp baking powder
1 tbsp olive oil
250mL freshly boiled water
+ around 500mL of vegetable oil, for deep-frying
+ melted chocolate or maple syrup, for dipping sauces
Mix the sugar and cinnamon in a shallow dish; set aside. To make the churros, put the flour and baking powder in a bowl; stir to combine. Then beat in the olive oil and water with a whisk. Keep whisking until you have a warm, sticky dough, and leave to rest for around 10 minutes or as long as it takes for the oil to heat. Heat oil in a smallish saucepan (as it's less trobulesome and easier to manage). Oil needs to heat to 170 degrees. Take care with the hot oil. When oil is ready, scoop mixture into a piping bag with a large star shaped nozzle (8mm-10mm). Squeeze out the mixture, into the hot oil, and snip off the end of the dough with scissors to disconnect from the piping bag. Squeeze the churros out to your own desired length (but roughly 5-7cm long). Cook about 3-4 at a time, and once they a deep golden-brown, remove them from the saucepan using tongs. Place them on a plate lined with baking paper and let sit for 5 minutes before rolling them in the cinnamon and sugar. Continue to make churros, in lots, until no mixture remains. Serve, dip, and enjoy! Make roughly 16- 18 depending on size. Recipe by Nigella Lawson.