Churros with chocolate sauce

In a shallow bowl, mix the granulated sugar and ground cinnamon, then set aside. This will be the coating for the finished churros.

In a large bowl, combine the flour, baking powder, and salt. Add 1 tablespoon of oil (from the measured amount) and 250 ml of hot water. Mix until the dough comes together – it should be thick and sticky, not runny.

In a deep pan or pot, heat the remaining oil (to about 5 cm depth) to 170 °C. Fill a piping bag fitted with an 8 mm star nozzle with the dough.