Boil cold water in a pan at medium heat
Add in the unsalted butter, salt and vanilla essence and mix until the butter has fully disolved
Add in the plain flour and sugar and mix until mixture is clumped together
Turn off the heat and leave the mixture to cool for 2-3 minutes
Add in the egg and mix
Spoon the mixture into a piping bag
Pipe the mixture onto a tray lined with baking paper, the Churros can be piped to your desired length
In a separate bowl, mix together the sugar and cinnamon to create the sugar coating of the Churros
Heat oil in a pan to 180°C (if you are unable to measure the temperature of your oil then put it to low-medium heat)
Fry the Churros in the oil until they are golden brown (Tip: place one of the Churros as a test into the oil to ensure that the oil isn’t too hot – it should take around 3-4 minutes for it to turn golden brown)
Remove the Churros from the oil and place onto a plate lined with kitchen paper to get rid of any excess oil
Coat the Churros inside the cinnamon sugar mix
Melt 2 Tbsps of your favourite Chocolate spread in the microwave - and enjoy!