These fried pastries are perfect for dunking into hot chocolate. In some countries, they are left plain but elsewhere, like Mexico, you might see them rolled in cinnamon sugar.
Makes about 24.
Measure the water, butter, sugar and salt into a medium saucepan and heat this over medium-high heat until the butter has melted and the water begins to simmer. Add the flour all at once, reduce the heat to medium and vigorously stir the mixture with a wooden spoon until it comes together in a ball and cleans the sides and bottom of the pan, and then keep stirring one minute more. Remove the pan from the heat and transfer it to a mixing bowl (if using electric beaters) or in the bowl of a stand mixer fitted with the paddle attachment.
Beat the dough for 1 minute, to cool it down a little. Break the eggs into a dish and whisk them lightly. Add the egg in three additions, waiting until the first bit of egg has been incorporated before adding in the next. Spoon the warm dough into a piping bag fitted with a medium star tip. The dough should be used within an hour.
Heat enough oil in a heavy bottomed pot to come up at least 4-inches (10 cm) to 350ºF (180ºC). Hold the piping bag straight over the pot (not at an angle) and pipe in a length of dough about 4-inches (10 cm) long and snip the end of the dough portion with scissors so that it drops gently into the oil. Repeat a few times but do not overcrowd the oil (about 6-8 churros). Cook the churros for about 4 minutes, turning halfway, until golden brown. Use a slotted spoon or spider to remove the churros to a rack or a paper-towel lined plate to drain. While still warm, toss in cinnamon sugar to coat. Serve immediately.