Let the malawach sit at room temperature for about 10–15 minutes, just until slightly softened but still cold. Do not let them fully thaw or they will become too sticky to work with.

Roll each malawach to about double its length (not width). You’re aiming for a long rectangle rather than a larger circle to prevent too much puffing in the oil.

Trim off the rounded edges so you’re left with straight sides.

Using a pizza cutter, slice into strips about one centimeter thick. Keep them short enough to fit comfortably in your pot.

Roll each strip into a rope, or lightly twist them.

Heat about 2/3 inch/two centimeters of neutral oil in a pot to 350 degrees Fahrenheit. If the oil is too cool, the churros will absorb too much oil.

Fry in batches for a couple of minutes, turning until golden on both sides.

Transfer to a wire rack to drain.

Mix the sugar and cinnamon in a bowl, then toss the churros in the mixture while they’re still hot.

Serve warm, with chocolate sauce if desired.