Make the Dough: In a saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat and stir in the flour until a dough forms and pulls away from the pan.

Add Eggs: Let the dough cool slightly. Add eggs one at a time, mixing until smooth after each addition. The final dough will be thick and pipeable.

Heat Oil: Heat oil in a deep frying pan to 350°F (175°C). You need enough oil to fully submerge the churros.

Fry the Churros: Using a piping bag fitted with a star tip (or zip-top bag with the corner cut off), pipe 1–2 inch pieces into the oil. Fry in batches for 2–3 minutes per side, or until golden brown.

Drain: Remove churros with a slotted spoon and place on paper towels to drain excess oil.

Coat in Cinnamon Sugar: Mix the granulated sugar and cinnamon in a bowl. Roll the warm churro bites in the mixture to coat.

Serve: Enjoy warm with optional chocolate, caramel, or whipped cream for dipping.