Make the choux dough

• Bring the water, butter, sugar and salt to a boil in a saucepan.
• Remove from the heat, add the flour all at once and stir until a smooth dough forms.
• Return to low heat and stir until the dough pulls away from the sides of the pan.

Add the egg

• Let the dough cool slightly, then beat in the egg until smooth and glossy.
• Transfer the dough to a piping bag fitted with a star nozzle.

Heat the oil

• Heat the oil in a deep fryer or deep pan to about 180 °C.

Fry the churros

• Pipe strips of dough directly into the hot oil, cutting them with scissors.
• Fry in batches until golden and crisp on all sides.
• Lift out with a slotted spoon and drain on paper towels.

Coat and serve

• Mix the sugar and cinnamon in a bowl.
• Roll the warm churros in the cinnamon sugar and serve immediately.