Willy C (Year 0), Chief Contributor

Taken from RecipeTinEats


  • 1/4 cup caster / superfine sugar
  • 2 tsp ground cinnamon


  • 1 cup flour, plain / all purpose
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
  • 1 cup boiling water
  • 2 cups+ vegetable or canola oil , for frying


  • 1/2 cup dark chocolate or semi sweet chocolate chips
  • 1/2 cup thickened / heavy cream (heavy cream)


  • Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.
  • Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined – it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
  • Piping bag: Transfer dough into a piping bag with a 8mm / 1/3″ star tip nozzle. Set aside while oil heats.
  • Heat oil: Heat 5cm / 2″ oil over medium high in a small pot, wok or small but deep skillet to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
  • Pipe & snip: Pipe 15cm / 6″ lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
  • Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
  • Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!


  • Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly