• Add the water, butter, sugar, and salt to a medium saucepan over medium-high heat. Bring to a boil.
  1 cup water, ¼ cup unsalted butter, 2 tablespoons granulated sugar, pinch salt
• Remove from the heat and add in the flour. Cook, stirring constantly, with a rubber spatula until the mixture comes together and is smooth with no lumps.
  1 cup all-purpose flour
• Place on medium-low heat and continue stirring until it forms a ball of dough. The dough will be very sticky and compact.
• Transfer to a mixing bowl and using a hand mixer, whisk until the dough is just barely warm and begins to tear into small pieces.
• Add one egg at a time and continue mixing on medium speed until smooth.
  2 large eggs
• Add the ¼ teaspoons of cinnamon and mix until combined.
  ¼ teaspoon ground cinnamon
• Transfer the mixture to a piping bag fitted with a closed star piping tip. I used the ateco #849 tip.
• In a small bowl, combine the coating ingredients and mix until combined. You will use this for coating the churros.
  1/2 cup granulated sugar, 1 teaspoon ground cinnamon

Frying the churros:

• In a large saucepan, cast iron skillet, or Dutch oven, add 2 inches of vegetable oil.
  Vegetable Oil
• Heat until the oil reaches 370°F. I suggest using a candy thermometer because it’s essential to maintain the oil at that temperature during the frying of the churros.
• Carefully pipe the mixture into preheated oil into about 1 to 2-inch lengths, and cut the end with clean scissors.
• Repeat this for 4 -5 churros, depending on the size of your pot. It is important not to overcrowd the pot so that the churros cook evenly.
• Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to soak up excess oil, then immediately transfer to the cinnamon-sugar mixture and roll to coat.
• Repeat the process with the remaining dough. Serve warm with chocolate ganache if desired.