1/2 cup caster sugar
1 tsp ground cinnamon
1/3 cup butter, chopped
1 cup water
2 tbsp brown sugar
1/2 tsp salt
1 cup plain flour
1/2 tsp finely grated orange rind
2 tsp caster sugar (extra)
Mix the sugar with the cinnamon and set aside.
Combine butter, water, brown sugar and salt in a saucepan over medium heat. Cook, stirring, for 2 minutes or until butter melts and mixture just comes to boil. Add all flour at once; stir until well combined and mixture comes away from the side of the pan. Remove from heat.
Beat the eggs into the flour mixture one at a time. Add orange rind and extra sugar, and stir to combine. Spoon mixture into a piping bag fitted with a 1-cm fluted nozzle.
Place enough oil in a deep frying pan to reach a depth of 5 cm. Heat to 180C. Pipe eight 10-cm lengths of batter into the hot oil. Cook for 1 minute on each side.
Roll the churros in the cinnamon sugar mix.
Melt chocolate in double boiler. Serve with a sexy grin and very little else.