In a liquid container with spout, combine water, melted butter and vanilla. In a medium bowl, sift together the flour, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture. Beat until the batter is smooth. Let rest for 10 minutes.
Heat oil in a heavy bottomed pan. Fill up a large pastry bag with the dough and fit a large star tip attachment to it. Once the oil reaches 338 F, pipe the dough into the oil. Once the desired length is dispersed, use a scissor to cut the dough at the end that is attached to the tip, releasing the dough completely int the oil.
Cook in batches of 2-3 . The churros should be golden brown. Drain in plates lined with paper towels. Roll in t he cinnamon sugar mixture and serve with the chocolate sauce,
Chocolate Sauce
Combine all ingredients in medium sauce pan and melt over medium heat until smooth. Keep warm.
Cinnamon Sugar Mixture
Combine cinnamon and sugar in a wide plate.
Notes
Recipe adapted from World Class Cakes by Roger Pizey.