Churros

Bring water, butter, sugar and salt to a boil in a saucepan. Tip in all purpose flour all at once and stir hard over low heat for 1 minute until it forms a smooth ball.

Cool cooked dough for 5 minutes, then beat in egg and vanilla extract until smooth and glossy.

Spoon churro dough into a piping bag with a large star tip and pipe 10 cm lengths onto baking paper cut to fit your basket. Freeze for 15 minutes so they hold their shape.

Spray piped churros with vegetable oil and air fry on the paper in a single layer, in batches, until golden and crisp.

Mix sugar and cinnamon. Brush the hot crisp churros with butter and roll in the cinnamon sugar.

Pour milk over dark chocolate, wait 1 minute and stir until smooth. Serve with cinnamon sugar churros for dipping.