Combine the 250ml water, sugar, salt and butter in a small saucepan over

medium-high heat. Bring to a boil then remove from the heat.

Add the flour and stir well until it the mixture comes together as a dough.

Transfer the dough to a fabric piping bag fitted with a medium star tip. Pipe the dough onto small rectangles of baking paper, shaping a circle for the face with two smaller ovals attached for the ears. Gently press the ears into the main shape so they hold together during frying.

Carefully slide the baking paper with the piped churros into the hot oil and, once submerged, remove the paper so the dough is directly in the oil.

Fry until golden, giving the basket a shake occasionally to prevent the churros sticking to the bottom.

In a shallow bowl, mix the sugar and cinnamon. Once slightly cooled but still warm, gently toss the churros in the cinnamon-sugar mixture to coat.

Serve immediately with a little pot of Nutella to dunk.