Bring water, butter and salt to a boil in a medium sized sauce pan.

Fill a Dutch oven or heavy duty stock pot with about 2 inches of oil. Heat to 360º F.

Once the water is boiling and the butter has melted, reduce the heat to low and mix in the flour and 1/4 tsp of the cinnamon, Stir until it forms a dough. Remove from the heat and let it rest for 5 minutes. This ensures is cools a little, so you don't scramble the eggs.

After the dough has rested, mix in eggs 1 at time. Start by adding just 1 egg and mix well with a wooden spoon until it is fully incorporated and the dough comes together again.

Add in the second egg and beat again until it is fully incorporated. You will see the texture of the dough changing as you do this.

Finally add in the third egg and mix until the egg is fully incorporated and a ball of dough forms.

Spoon the dough into a piping bag that is fitted with a large star tip. I use the Wilton 1M star tip when piping mine.

Squeeze the dough into the hot oil in a line, whatever length you want.

Use a knife to cut off the dough at the tip.

Fry for 1-2 minutes per side until golden brown and crispy.

Meanwhile mix together the sugar and remaining cinnamon in a shallow dish.

Remove churros from the hot oil and place on a wire rack or paper towel to drain for just a few seconds.

While they are still very hot toss them in the cinnamon sugar mixture to coat.

Let them cool slight and serve. They are best served warm.