50g butter, melted
Boil 350ml of water in a kettle and pour into a jug with the melted butter and vanilla extract. Sift the flour and baking powder into a large bowl and make a well in the centre. Pout in the wet ingredients and mix well. Let the mix rest whilst you heat the oil.
Fill a large saucepan with the oil and heat until a piece of bread takes 45 seconds to turn golden. This is the right temperature for cooking your churros.
Fill a piping bag with a star nozzle with half the mixture and pipe 10cm strands, cutting the ends with scissors, carefully into the pan. Once golden, remove from the pan and gently toss them into a bowl containing the sugar/cinnamon combo. Keep repeating this process until you've used all the mixture.
If you like to eat your churros with a chocolate dipping sauce, like we do, you can make up this simple sauce whilst your churro dough is resting
Simply add all ingredients into a saucepan and gently heat until melted. Stirring occasionally to combine. OR you could cheat like we did and buy ready made. We treated ourselves and went for This xx