Preparation Steps:

• In a medium saucepan, combine 1 cup of water, 1 tablespoon of white sugar, 1/2 teaspoon of salt, and 1 tablespoon of vegetable oil. Bring this mixture to a boil over medium heat.
• Once the water mixture is boiling, remove it from the heat and quickly stir in 1 cup of all-purpose flour. Mix until the dough forms a ball and pulls away from the sides of the pan.
• Allow the dough to cool for about 5-10 minutes. This helps it become easier to handle and pipe.
• While the dough is cooling, heat additional vegetable oil in a deep frying pan or pot. You’ll need enough oil to cover the churros while frying, about 2-3 inches deep. Heat the oil to 350°F (175°C).
• Transfer the cooled dough to a pastry bag fitted with a large star tip. Carefully pipe strips of dough into the hot oil, cutting them to your desired length with scissors.
• Fry the churros in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side or until they turn golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
• In a shallow dish, mix 1/2 cup of white sugar with 1 tablespoon of ground cinnamon. Roll each churro in this mixture while they are still warm, ensuring they are fully coated.
• Serve your warm churros with chocolate frosting or chocolate hazelnut spread for dipping. Enjoy the delightful contrast of crispy churros and creamy chocolate!