Indulge in crispy churros coated in cinnamon sugar, served with rich chocolate sauce for dipping

Cooking Time: 20 minutes 

Serves: 20 churros

Ingredient Cost: Approximately £5 or less

In a large saucepan, combine water, butter, salt, and 1 tablespoon of sugar, bringing the mixture to a rolling boil over medium-high heat. Once it reaches a boil, promptly remove the pan from the heat.

Using a wooden spoon, add all the flour at once and stir vigorously until fully incorporated. Return the pan to the heat and continue stirring for 50 seconds. Transfer the mixture to a mixer fitted with a paddle attachment, or use a hand mixer.

Mix at medium speed, adding three eggs one at a time along with the vanilla extract while the mixer is running. After each addition, pause to scrape down the sides of the bowl. Continue mixing until the dough is smooth and glossy, ensuring the eggs are fully incorporated. The dough should be thick yet fall slowly and steadily from the beaters when lifted. If the dough clings to the beaters, add the remaining egg and mix until fully combined.

Heat oil in a deep fryer or heavy pot. Using a pastry bag fitted with a large closed star tip, pipe 6-inch pieces into the hot oil, frying about three pieces at a time. Fry until golden brown on each side. Use tongs to remove the pastries and allow them to drain on a paper towel before rolling them in cinnamon sugar (mix 2 teaspoons of Keerna cinnamon with ¾ cup of sugar). Spoon sugar over the pastries, remove excess, and serve.

For the chocolate dipping sauce, combine chocolate chips, 2 teaspoons of cinnamon, and heavy cream in a bowl placed over a pot of barely simmering water. Stir occasionally until the mixture is melted and fully blended.