Make the Dough:

• In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium heat until the butter is melted and the mixture begins to simmer.

• Add the flour all at once. Stir vigorously with a wooden spoon or rubber spatula until the dough forms a ball and pulls away from the sides of the pan. A thin film should form on the bottom of the pan.

• Remove from heat and continue stirring for 1–2 minutes to cool slightly and eliminate any flour lumps.

Cool and Mix in Eggs:

• Transfer the dough to a stand mixer fitted with the paddle attachment (or use a hand mixer).

• Let the dough cool until it’s warm to the touch—not hot.

• Add the eggs one at a time, mixing well after each addition. Wait until each egg is fully incorporated before adding the next.

• Continue mixing until the dough is smooth and forms soft peaks.

Prepare for Frying:

• Heat oil in a Dutch oven or deep pot to 350°F (175°C).

• While the oil heats, mix cinnamon and sugar in a shallow bowl for coating.

Pipe and Fry:

• Transfer the dough to a piping bag fitted with a large star tip (or use a zip-lock bag with the corner snipped off).

• Carefully pipe strips of dough directly into the hot oil. Fry in batches, turning occasionally, until golden brown— churros should enlarge due to steam expansion

• Use a slotted spoon or tongs to transfer fried dough to a paper towel-lined plate to drain.

Coat and Serve:

• While still warm, roll the fried dough in the cinnamon sugar mixture until well coated.

• Serve immediately and enjoy!