Make the churro dough

• Bring the water, butter, sugar and salt to a boil in a saucepan.
• Remove from the heat, add the flour and stir until a smooth dough forms.
• Let cool slightly, then beat in the egg until the dough is glossy and pipeable.

Pipe the mini bears

• Transfer the dough to a piping bag fitted with a star nozzle.
• Pipe small bear shapes on a tray: a round body, two ears and a snout.

Fry the churros

• Heat the oil to 175 °C.
• Fry the bears in batches until golden and crisp, then drain on paper towels.

Coat and serve

• Mix the sugar with the cinnamon.
• Roll the warm churros in the cinnamon sugar.
• Serve with melted chocolate for dipping.