In a saucepan, mix togueter water, butter, sugar and salt over medium-high heat and bring it to boil. Add the flour all at once and mix with wooden spoon until well mixed and no lumps of flour remain. Remove from heat and let cool for a minute. Transfer to a bowl of an electric mixer fitted with paddle attachment and mix adding the eggs one at a time beating well after each addition. Mix until the dough comes together, it should be smooth.
Scrape the dough into a pastry bag fitted with a star tip. Heat the oil into a deep heavy skillet (I used cast iron)
When Oil is hot, pipe the dough into the oil and cut with scissors. Don't overcrowd the pan. Fry until golden brown.
Mix together the sugar and cinnamon and coat the churros with the mixture. Serve with your favorite hot chocolate.