1 cup water
1/2 cup unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for deep frying
Confectioners’ sugar or granulated sugar + cinnamon powder, for dusting
Dipping sauce, optional
In a medium pan, combine water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring until flour comes together, leaving the sides of the pan.
Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
Heat 4 to 5 inches oil in a large frying pan. Holding pastry bag a few inches above the oil, squeeze out batter, cut off 4-inch lengths with kitchen shears. Fry until golden brown all over, about 4 minutes. Transfer churros to a paper towel-lined plate to drain.
Dust churros with confectioners’ sugar or roll in cinnamon sugar. Serve immediately with chocolate, peanut butter or caramel dipping sauce.