Step 1

Preheat oven to 180°C/160°C fan forced. Bring 1 cup (250ml) water, butter, sugar and salt to the boil in a saucepan over medium heat, stirring constantly. Add flour and stir for 1 minute or until dough comes away from the side of the pan. Remove from heat. Set aside for 10 minutes to cool slightly.

Step 2

Transfer dough to a large bowl. Use electric beaters to beat the eggs, 1 at a time, into the dough, beating well after each addition. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle.

Step 3

To make the cinnamon sugar, combine the sugar and cinnamon in a small bowl.

Step 4

Line 3 large baking trays with baking paper. Trace around the base of a 15cm plate to make 5 circles on the paper. Turn paper ink-side down. Pipe a ring of churro dough around edge of 1 circle. Continue to pipe rings of dough inside the larger ring, leaving a small gap between each ring, until circle is full. Sprinkle with 1 tbsp of cinnamon sugar. Repeat with remaining churro dough and cinnamon sugar to make 5 cakes.

Step 5

Bake for 35 minutes or until golden brown. Flip churro discs over. Bake for a further 30 minutes or until golden and cooked through. Lightly spray top of each churro disc with oil and sprinkle each with 1 tbs cinnamon sugar. Set aside to cool completely.

Step 6

Use electric beaters to beat the cream and cinnamon in a bowl until firm peaks form. Place 1 churro disc on a serving plate. Top with one-fifth of the cinnamon cream and drizzle with 60ml (1/4 cup) caramel. Repeat with remaining churro discs, cinnamon cream and caramel. Serve the same day.