In a plate mix the sugar and cinnamon. Set aside.

In a medium sauce pan, add the water, salt and the butter and bring to a boil over high heat. Add the flour and stir with a wooden spoon. Reduce the heat to low and continue stirring the mixture until it forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool down a bit.

Add the eggs gradually into the dough and mix with the wooden spoon until combined well.

In a large pot, add about 2 inches of oil and heat over medium-high heat until the oil reaches 360 degrees F.

Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip (I used 1M). Pipe churros batter straight into the hot oil. Use your fingers or a knife to break off the batter when it is the required length. Once the churros are browned (about 2 minutes) lift out and put onto a plate covered with some paper towel to drain.

As soon as your churros come out of the hot oil sprinkle with the cinnamon sugar mix.