To a medium-sized saucepan, add the water, oil, salt and sugar. Bring it all to a boil.

Remove the liquid mixture from the heat and pour it into a large mixing bowl. Fold in the flour until a dough ball forms. The dough should be soft and fluffy like mashed potato.

Pour, 1 Litre of oil into a large, heatproof pot. This is for frying. Set aside.

While the dough cools fully, mix together the granulated sugar and ground cinnamon inside a small bowl to make your cinnamon sugar.

Heat the oil inside the pot over a high heat until the temperature reaches 190 Celsius (375F). If you don’t have a thermometer, you can test this by placing a small piece of dough into the oil. If sizzles and rises to the top, everything is good. DO NOT allow the temperature to go below 190. 200 is okay.

Transfer the churro dough to a piping bag with a large star top attachment.

Pipe the dough into the oil so that each churro is about 4-5 inches long. I like to cut them off with a pair of scissors. You can fry 2 churros at a time if you’re focused. Any more than this and the temperature will drop.

Fry the churros until they are golden brown on both sides. This should take roughly 3 minutes. Remove the churros with a slotted spoon and place them onto kitchen paper towels for 30 seconds to drain.

Roll them in then cinnamon sugar while they’re still warm.

Melt the chocolate using the double-boiling method (bain-marie). When it is fully melted and smooth, mix in the vegan double cream.

Dip the churros into it and enjoy.