Ingredients

• 1 cup (240ml) water
• 2 tbsp (28ml) olive oil or vegetable oil
• 1 tbsp (15g) sugar
• 1/2 tsp (3g) salt
• 1 tsp (5g) vanilla extract
• 1 cup (125g) all-purpose flour
• 1/4 tsp (1g) baking powder
• 2 ½ cups (600ml) vegetable or canola oil , for frying

Sugar Cinnamon Coating

• 1/2 cup (100g) granulated sugar
• 1 ½ tsp (4g) ground cinnamon

Chocolate Dipping Sauce

• 3.5 oz (100g) semisweet chocolate chips/chunks
• 1/2 cup (120g) whipping cream

Instructions

1. In a medium bowl whisk sugar and cinnamon together and set aside until ready to use.
2. In a medium saucepan add water, olive oil, sugar and salt. Place over medium-low heat and bring to a boil.
3. Remove from heat and stir in vanilla extract. Add flour and baking powder and stir until well combined and smooth.
4. Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip
5. In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F.
6. Pipe about 4-5 inch (10-13cm) strips of dough into the hot oil.
7. Fry until golden brown and crisp, for about 4-5 minutes. Flip if necessary and separate churros in case they tend to stick one to another. Don’t pipe too many churros at once, work in batches of 4 or 5.
8. Transfer to paper towels to drain.
9. Repeat with the remaining dough.
10. Roll the churros in the sugar cinnamon mixture and place on a serving platter.

Prepare the chocolate dipping sauce: Place chocolate and cream into a heatproof bowl and melt over bain-marie. Transfer to a serving dish.