Chilli Chocolate Churros

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: For an extra crispy exterior, chill the dough for 30 minutes before baking.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to ensure even distribution.

3. 3

   In a separate bowl, whisk together cocoa powder, chilli powder, cinnamon, and anise seeds.

   Tip: You can adjust the level of heat to your liking by adding more or less chilli powder.

4. 4

   In a large bowl, whisk together milk, eggs, and vanilla extract.

   Tip: Whisk until the mixture is smooth and free of lumps.

5. 5

   Add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Don't overmix the dough, or it will become tough and dense.

6. 6

   Knead the dough for 5-7 minutes until it becomes smooth and elastic.

   Tip: You can also use a stand mixer with a dough hook attachment to knead the dough.

7. 7

   Heat the vegetable oil in a deep frying pan to 180°C (350°F).

   Tip: Make sure the oil is hot enough before adding the dough to prevent the churros from absorbing excess oil.

8. 8

   Pipe the dough through a star tip into the hot oil, making sure not to overcrowd the pan.

   Tip: You can also cut the dough into strips if you don't have a star tip.

9. 9

   Fry the churros for 2-3 minutes on each side, or until golden brown.

   Tip: Don't overcook the churros, or they will become too crispy.

10. 10

    Drain the churros on paper towels and dust with confectioner's sugar.

    Tip: You can also drizzle the churros with melted chocolate for an extra-decadent treat.

11. 11

    Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

    Tip: Dip the top of each churro into the melted chocolate and sprinkle with confectioner's sugar before serving.