For the caramel sauce: (Make this a day ahead)

1. Click the link above for the recipe.

For the churros:

1. Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Turn the heat to low and tip in the flour (or flour mix) and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan (this will happen quickly).
2. Tip the dough into the bowl of a standing mixer and let it cool for 5 minutes.
3. Add the eggs one at a time, beating thoroughly between each addition. The dough should be thick, shiny and smooth. (It may be necessary to add more egg yolk, or a dash of milk if the dough is too thick – the batter should fall very slowly from a spatula when lifted).

To cook:

1. Fit a large pastry bag with a large star nozzle and fill with some of the dough. Do this in batches if necessary.
2. Use a deep-fryer, or heat 3cm of vegetable oil in a deep medium-sized frypan or saucepan to 190°C (375°F) or until a cube of bread dropped into the oil turns golden in 30 seconds.
3. Pipe lengths of dough directly into the oil (use scissors to cut each length – it helps to have someone else cut while you pipe!) but don’t overcrowd the saucepan as the churros need room to puff up during cooking.
4. Cook for a few minutes, turning carefully from time to time, until golden and crisp. Lift out of the oil with a slotted spoon and place on paper towels to soak up extra oil. Then roll in the cinnamon sugar.
5. Serve warm with the chilled caramel sauce for dipping. NB: These won’t keep well – they deflate and go limp after a while, so best to serve as soon as they’re made.