In a medium saucepan combine the water with the butter, sugar and salt and bring it up to a rolling boil

Once boiling, immediately stir in the flour all at once then stir constantly until the mixture forms a smooth, thick dough ball and a thin film forms on the bottom of the pot

While the dough rests a minute, heat about 2 inches of oil in your deep pot to about 350 °F to 370 °F (roughly 175–190 °C)

Fill your piping bag fitted with a star tip with the dough and use kitchen scissors to cut the dough as you pipe

Fry in small batches (don’t overcrowd) so the oil temperature doesn’t drop

Let each churro fry for about 2–3 minutes, turning if needed, until they are golden brown all over and crisp on the outside, tender inside

The ridged exterior should be perfectly crisp while the inside still gives slightly when you bite

Drain them on paper towels briefly

While still warm, roll each churro in a shallow bowl of granulated sugar + ground cinnamon

Serve immediately and pair with a warm chocolate sauce (melt chocolate + heavy cream), caramel sauce, or dulce de leche for dipping