Step 2

Make the sauce: put the dark chocolate, cream, milk, golden syrup and vanilla into a small pan and gently melt together, stirring until smooth. Keep warm on a low heat.

Step 3

Mix the superfine sugar and cinnamon together in a shallow bowl and set aside.

Step 4

Fill a large deep saucepan one-third full with oil. Heat until a cube of bread browns in 45 seconds to 1 minute.

Step 5

Fit a star nozzle (1.5–2cm) to a piping bag and fill with the rested dough. Pipe 2–3 strips directly into the hot oil, snipping off each strip with kitchen scissors. Fry in batches until golden and crisp. Drain on paper-towel-lined tray.

Step 6

Toss the hot churros in the cinnamon sugar and serve immediately with the warm chocolate sauce for dipping.