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1
In a medium saucepan, place the butter, 1 cup of water, and salt.
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2
Bring to a boil over medium heat.
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3
Add the flour and stir over the heat until the mixture pulls away from the sides of the pot and comes together to form a cohesive dough, 30 seconds to 1 minute.
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4
Transfer the flour mixture to the work bowl of an electric stand mixer fitted with the paddle attachment.
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5
Beating on low speed, add the eggs 1 at a time, and then continue to beat until they are thoroughly blended, about 2 minutes.
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6
Fit a piping bag with a large star (number 7) tip.
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7
Place it in a tall drinking glass tip-end down and open the bag.
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8
Transfer the batter to the bag, filling it no more than halfway.
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9
Twist the top to push the batter down and into the tip.
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10
Set aside.
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11
In a shallow bowl, place the sugar and cinnamon and stir with a fork until well blended.
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12
Set aside.
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13
Line a baking sheet with paper towels.
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14
Pour the oil into a large skillet to 1 inch deep.
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15
Heat the oil over medium heat to 350F.
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16
Pipe 4-inch lengths of the dough directly into the hot oil.
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17
To release the dough from the piping bag, scrape the tip against the side of the pan or use a butter knife.
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18
Fry 3 or 4 pieces of dough at a time, turning once, until golden brown, about 4 minutes total.
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19
Adjust the heat as necessary to keep the oil temperature at 350F.
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20
Use tongs to transfer the churros to the paper towels to drain.
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21
As soon as they are cool enough to handle, roll them in the cinnamon-sugar mixture until well coated.
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22
Serve warm.
