Heat the water with sugar, salt and butter

• Add the water, sugar, salt and butter to a saucepan.
• Bring to a light boil over medium heat, stirring until the butter melts.

Make the dough

• Take the pan off the heat and stir in the flour.
• Mix until you get a thick dough with no dry spots.

Rest the dough and heat the oil

• Let the dough rest while you heat the oil in a pot.
• Heat the oil to 175 °C, or use medium heat if you don't have a thermometer.

Fill the piping bag

• Transfer the dough into a piping bag fitted with a star tip or a churro maker.

Fry the churros

• Pipe lengths of dough directly into the hot oil.
• Fry for 2 to 3 minutes per side until crispy and golden brown.
• Drain on paper towels.

Coat in cinnamon sugar

• Mix the cinnamon and sugar in a shallow bowl.
• Roll the warm churros in the mixture until well coated.

Serve

• Serve the churros warm, with chocolate or caramel sauce on the side if you like.