• In a large deep pot over medium-high heat, add 2 inches of vegetable oil. Heat oil to 365°F.
• While oil is heating prepare the topping and batter.

Topping

• On a shallow plate add cinnamon and sugar; whisk together to combine. Set aside.

Churro Batter

• In a small saucepan over medium heat add water, sugar, oil, and salt. Mix well and bring to a boil.
• Remove from heat and use a rubber spatula to mix in flour until the batter comes together with very few lumps remaining.
• Because the batter is still very warm you will want to use two piping bags. To do that, take out the first piping bag, clip the end off and place in your tip so that it is securely resting in the bag. (I used an #827 tip.)
• Add the batter to the second piping bag and clip a small amount off the tip of the bag. (Make sure you cut an opening that is slightly bigger than the size of the ¼ tip you will be using. If the opening is not large enough the pastry bag could interfere with how to batter comes out of the tip.)
• Place the batter bag into the bag with the tip.
• Carefully pipe a 5-inch strip of dough into the hot oil, using the scissors to snip off the dough at the end of the strip. Repeat 2-3 more times, being careful not to overcrowd the pan. (I would not recommend frying more than three at a time to avoid sticking together.) Monitor the temp of the oil; you want the oil to stay as close to 365°F as possible.
• Fry until golden brown (about 3-4 minutes) turning occasionally. With a slotted spoon or metal tongs, remove from the oil and place on a paper towel to drain.
• While still hot, roll the churro into the cinnamon and sugar mixture. Repeat with the remaining churros.