Melt the butter and the water in a saucepan.

Add the flour stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ‘ball’ (see video).

Remove form the heat and stir in the eggs one at a time.

Add the vanilla and sugar and mix well.

Spoon into a piping bag fitted with a star shaped nozzle (you can make them round if you prefer).

Heat the oil to 360F (182.22 degrees Celsius). Pipe churros batter straight into the hot oil. Use you fingers or a knife to break off the batter when it is the required length. Once the churros are browned lift out and put onto a plate covered with some paper towel to drain.

As soon as your churros come out of the hot oil or oven sprinkle with cinnamon sugar.

Melt your chocolate in the microwave (30 seconds stir, 20 seconds stir, 10 seconds store, repeat 10 sec stir until melted). OR melt in a bowl resting over a pan with simmering water at the bottom. Make sure the water is not touching the bowl and stir continuously until melted. Pour the chocolate into a small serving bowl. Serve churros warm.