Churros with Cinnamon and Chocolate Sauce

In a shallow bowl, mix the sugar with cinnamon and set aside for the final garnish.

In another larger bowl, combine the flour, baking powder, and salt. Add one tablespoon of oil and 250 ml of hot water. Mix well until the dough is homogeneous – it should be dense and sticky, not liquid.

In a small saucepan or deep skillet, heat about 5 cm of oil to a medium temperature of 170°C. Transfer the dough into a piping bag fitted with an 8 mm star-shaped nozzle. Set it aside until the oil is ready.