Gather ingredients: all-purpose flour, water, unsalted butter, granulated sugar, salt, ground cinnamon, eggs, neutral oil (for frying), powdered sugar (for coating)
Make churro dough:
Bring water, butter, sugar, and salt to a boil
Stir in flour until a smooth dough forms and pulls away from the pot
Cook 1–2 minutes, stirring, until the dough is slightly dry
Cool dough slightly (about 5–10 minutes)
Beat in eggs one at a time until smooth and pipeable
Prep frying setup:
Heat neutral oil to about 350°F / 175°C
Line a tray with paper towels
Pipe and fry:
Transfer dough to a piping bag fitted with a star tip
Pipe churros into the hot oil using scissors to cut lengths
Fry until deep golden brown, turning as needed
Remove to paper towels to drain
Coat:
Toss warm churros in cinnamon sugar (mix cinnamon with granulated sugar) or dust with powdered sugar
Serve:
Serve warm, optionally with chocolate sauce or dulce de leche