Ingredients

• 30g unsalted butter

• 125g plain flour

• 50g plus 3 tablespoons caster sugar

• 250ml water

• pinch salt

• 1 large egg

• 2 tablespoons ground cinnamon

• sunflower oil for frying

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Method

1. Put the flour, salt and 2 tablespoons of the caster sugar into a bowl and mix

2. Put the water and butter in a pot and bring to the boil, remove from heat

3. Empty the contents of the bowl into the pot and beat quickly with a wooden spoon until you have a smooth paste

4. Beat in egg until paste is glossy

5. Cover with clingfilm and leave for 10 minutes

6. Mix 50g caster sugar with the 2 tablespoons of ground cinnamon

7. Heat deep fat fryer to 170 degrees. (you can use a pot with sunflower oil to fry these too, I just feel safer using deep fat fryer)

8. Fill a piping bag with the churros mixture, to get the real churro shape use a star shaped nozzle

9. Carefully pipe directly into the oil 

10. Fry until golden. Drain off oil.

11. Roll in the cinnamon and sugar. 

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These are great served with bitter chocolate dipping sauce, whipped cream flavoured with orange and/or salted caramel sauce. I choose all 3 because why not?!