Instructions

• Combine the sugar with the cinnamon on a plate lined with baking paper and set to one side.

• Whisk the water, 1 1/2 tablespoons of sugar, two tablespoons of vegetable oil and salt over a medium heat. Bring to the boil then remove from the heat.

• Add the flour to the mixture and stir until a ball forms.

• Carefully heat 4 inches of vegetable oil in a large pan. It should reach 190C with at least 3 inches above the oil to prevent bubbling over.

• Place the dough in to a pastry piping bag and pipe the dough over the pot of oil. Cut each churro using scissors. The key is to pipe two to three churros into the oil at a time.

• Once the churros are golden brown, carefully remove using tongs and place on to a paper towel to drain the oil. Roll the churros in the cinnamon and sugar mixture.