Cinnamon churros

Bring the water, butter, sugar, salt and vanilla to a boil.

Turn off the heat, add the flour and mix swiftly until it comes together in a ball; transfer the dough to a clean container.

Cut pieces of parchment paper to pipe the churros onto; fill the pastry bag a little at a time and double it to be safe.

Heat the oil to 375F (190C).

Pipe round or straight shapes onto the parchment and dip them into the fat so the paper comes off by itself, or push out a 5-inch length of dough into the fat and pinch it off.

Fry until golden brown; drain on paper towels for a moment.

Mix sugar with cinnamon to taste, roll the churros in it and serve.