For the Churros:

1. Combine the cup of sugar and the cinnamon in a 9-inch baking dish and set aside.
2. Lightly beat the eggs and egg white with the baking powder.
3. Combine the butter, milk, 1 teaspoon of sugar and salt in a small saucepan, and bring to a boil.
4. Add the Cup4Cup Multipurpose Flour to the boiling liquid all at once.
5. Stir vigorously over the heat until the mixture forms a ball and a light film develops on the bottom of the pan.
6. Transfer the hot dough ball to a food processor and begin blending.
7. Add the egg mixture and the vanilla paste and continue processing for 2 minutes. The resulting paste should be thick, shiny and smooth.
8. Transfer the dough to a plastic piping bag fitted with a star tip (with about ½ inch opening).
9. Refrigerate the dough for about 20 minutes.
10. While the dough is chilling, fill a heavy pot such as a Dutch oven with grapeseed oil to a depth of about 2”. Make sure that the pot is at least twice the height of the oil depth. Bring the oil to 350°F.
11. Pipe the dough into the hot oil in about 6-inch lengths. Use a paring knife to cut the dough from the piping tip.
12. Fry for about 90 seconds or until the churro is crisp and deep, golden brown then turn it over and fry the other side. You may need to fry in multiple batches; do not overcrowd the oil.
13. Remove the churros from the hot oil with a skimmer or slotted spoon and drain well on paper towels.
14. Dredge the hot churros in the cinnamon sugar and serve immediately with the warm K+M Chocolate Dipping Sauce

For the K+M Chocolate Dipping Sauce:

1. While the churro dough is resting in the refrigerator and the oil is heating, prepare the dipping sauce.
2. In a small saucepot, bring the milk to a simmer then turn off the heat.
3. Whisk the K+M Hot Chocolate mix into the hot milk until smooth and thick.
4. Transfer to a warm serving dish, cover with plastic wrap, and keep in a warm location until needed.