• Combine water and butter in medium saucepan over medium-high heat. Bring to a boil and whisk to combine.
• Add sugar and salt. Allow it to return to a boil.
• Add flour whisking constantly, 1-2 minutes, until mixture becomes a sticky dough. Do not allow it to burn.
• Remove from heat and transfer to bowl of an electric mixer. Turn to medium-high speed and add eggs one at a time, mixing well before adding the next.
• Beat on high speed for 2-3 minutes until dough is shiny and smooth.
• Transfer dough to pastry bag with star tip. Don’t overfill the bag.

CINNAMON-SUGAR TOPPING

• Combine in shallow dish that will hold the churros.

DEEP-FRYING - Heat oil to 350°F.

• Working carefully not to splash the oil pipe a 4-6 inch long churro onto the oil by squeezing the bag while pulling it away from you. Twist it up at the end so the dough breaks off or use scissors to cut the strip of dough.
• Work with 2-4 churros at a time being careful not to overcrowd them in the oil.
• Fry each side for 2 minutes until golden brown and cooked. Turn them over and cook another 2 minutes.
• Transfer to a paper towel lined plate to drain. When cool enough to handle place churros on top of the sugar-cinnamon mixture and spoon it all over each churro. Remove to serving platter, serve warm.