Churros

In a medium saucepan, bring the water, sugar, salt and butter to a boil.
Remove from the heat and add in all the flour. Stir until the mixture comes together and starts to form a ball, pulling away from the sides of the pan. Transfer to a large mixing bowl, let the mixture cool for 10 minutes.
Using a hand mixer, or a wooden spoon and lots of muscle, beat in the eggs one at a time, making sure they are incorporated into the batter before adding the next one. It will be lumpy at first, but keep going until the batter is smooth, about 2 minutes. Transfer dough to a piping bag fitted with a large star tip.
Mix together the ½ cup sugar and cinnamon in a bowl. Set aside.
Heat oil to 375℉. Pipe strips of dough into the hot oil. You can use scissors or a knife to cut the dough from the tip.
Fry until the churros are golden brown on the outside, about 2 to 4 minutes, giving them a turn frequently. Remove to a paper towel lined sheet pan to drain for 1 to 2 minutes.
While still hot, roll the churros in the cinnamon and sugar mixture. Serve hot with chocolate or caramel sauce, if desired.