Instructions

1. In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a rapid boil over medium heat.
2. Remove the saucepan from heat and immediately stir in the flour until the mixture forms a smooth ball of dough.
3. In a separate bowl, beat the eggs. Gradually add the beaten eggs to the dough, mixing well after each addition until fully incorporated.
4. In a deep pan or pot, heat vegetable oil over medium-high heat (about 350°F or 175°C). You need enough oil to submerge the churros (about 2 inches deep).
5. Transfer the dough to a piping bag fitted with a large star tip.
6. Once the oil is hot, carefully pipe the dough into the oil, cutting it with scissors or a knife to your desired length (about 6 inches).
7. Fry the churros in batches until they are golden brown and crispy, turning them occasionally, about 2-3 minutes per side.
8. Remove the churros from the oil using a slotted spoon and drain on paper towels.
9. In a separate bowl, combine the remaining granulated sugar and cinnamon. Roll the warm churros in the cinnamon sugar mixture until well coated.
10. Serve the churros warm with caramel sauce for dipping.