Make the choux dough

• Bring the water, butter, sugar and salt to a boil in a saucepan.
• Remove from the heat and stir in the flour until a smooth dough forms.
• Let the dough cool slightly, then beat in the egg.

Fill the piping bag

• Transfer the dough to a piping bag fitted with a star nozzle.

Fry the churros

• Heat the oil to 180 °C.
• Pipe strips of dough into the hot oil and cut them with scissors.
• Fry until golden and crisp on all sides.

Coat and serve

• Drain the churros on paper towel.
• Roll them in the cinnamon sugar while still warm.