Learn how to make authentic churros with this easy to follow step-by-step tutorial! Crisp and golden on the outside, airy, tender, and light on the inside.
Place the water, butter, sugar, and salt in a saucepan over medium-high heat and cook until the butter is completely melted and the mixture is simmering.
Add in the flour all at once, and continue to cook, stirring vigorously, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
Transfer the mixture to a mixing bowl, and beat on medium speed.
Drop in the eggs, one at a time, while continuing to beat. Allow each egg to become fully incorporated, before adding the next (about 30 seconds to a minute).
Transfer the dough to a piping bag fitted with a jumbo French star tip.
Heat the oil in a large, heavy-bottomed pot over medium-high heat, until it registers between 325 and 375 degrees F on a candy thermometer.
Pipe long strands of the dough into the hot oil, about 4 to 6 at a time, and fry in batches (turning frequently) until golden brown.
Remove from the hot oil with tongs, allowing excess oil to drain away, and toss the fried churros in the cinnamon sugar mixture to coat.
Place the sugar and cinnamon in a large bowl and stir to combine.
Serve these churros with one or more of the following dipping sauces: