Ingredients: yield 16 – 18 pcs

1 cup of water3 tablespoons white sugar½ teaspoon salt2 tablespoons sunflower oil1 tsp vanilla extract1 cup AP flour, sifted2 litres canola oil for deep frying½ cup white sugar2 teaspoons cinnamon

• In a heavy saucepan, mix water, 3 tablespoons sugar, salt, vanilla, and sunflower oil over medium heat until a slow boil happens

• Add in flour and mix until a smooth ball forms – allow to cool ten minutes

• Heat 2 litres of canola oil in a heavy pot to 350F for deep frying

• Pipe dough into small strips into the hot oil and cook until golden brown – approximately 3-4 minutes

• Remove cooked churros to a paper towel to dry

• Once dried and cooled, toss in ½ cup white sugar and 2 teaspoon cinnamon mix. Tap off excess sugar, and serve.

Bon appetit!