In a medium saucepan, add the water, butter, sugar, and salt. Bring to a boil over low/medium heat.

Remove from the heat and add in the flour. Stir constantly, with a rubber spatula, until the mixture comes together and is smooth with no lumps.

Place on low/medium heat again and continue stirring until it forms a ball of dough. The dough will be very sticky and compact.

Transfer to a mixing bowl and using a hand mixer on medium speed, beat until the dough is just barely warm and begins to tear into small pieces.

Add in one egg at a time and continue mixing on medium speed until smooth.

Add the ¼ teaspoon of cinnamon . Stir until combined.

Transfer the mixture to a disposable piping bag fitted with a closed star piping tip. I used an Ateco #849 tip.

In a large saucepan, cast iron skillet, or Dutch oven, add 2 inches of vegetable oil. Heat on medium heat until the oil reaches 370 degrees F. I suggest using a thermometer because it’s important to maintain the oil at that temperature during the frying of the churros.

Carefully pipe the churro mixture in the preheated oil, making each churro about 2 inches long and cutting the end with clean scissors.

Repeat this for 4 -5 churros, depending on how big your pot is. It is important not to overcrowd the pot so that they cook evenly.

Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

Repeat the process with the remaining dough. Serve warm with chocolate ganache if desired.