Spanish Churros
[Vegan]

For the Churros: 

1. Mix flour, baking powder, and salt in a bowl. Add oil and water and stir to combine. You will get a thick batter that is a little bit sticky.
2. Transfer the churros batter into a piping bag with a star tip nozzle (8mm). Put the piping bag in the fridge to let the batter cool.
3. Preheat a pan with oil over medium-high heat to 375°F check with a small bit of churros dough if it turns golden in less than half a minute.
4. Pipe the churros directly in the oil and cut them with scissors about 5 inches or 10-12 cm. Do not crowd the pan so no more than 3 or 4 at a time.
5. Cook for 2-3 minutes or until golden. Remove from the pan with a sloth spoon and drain on a paper towel.
6. Combine sugar and cinnamon in a shallow bowl. Roll the churros in cinnamon sugar.

For the Chocolate Dip:

1. Warm the chocolate over a bain-marie or in the microwave. Stir until smooth