Method

Heat the butter and water together in a saucepan and bring to the boil.

Remove from heat, add the flour and baking powder and beat until smooth and the mixture comes away from the side of the saucepan. Allow to cool for a few minutes.

Add the eggs, one at a time, beating vigorously until the mixture is smooth and glossy.

Spoon the mixture into a piping bag fitted with a star nozzle and carefully pipe directly lines, circles or any other desired pattern directly into hot oil. Cook for 1–2 minutes or until golden brown and crispy. Remove the churros with a slotted spoon and place on paper towels to soak up any excess oil.

Mix the castor sugar and cinnamon together and sprinkle over the churros until lightly coated.

Serve warm with a shot of hot chocolate as a dipping sauce.