1-First Step: Prepare equipment and mise en place Gather a heavy-bottomed saucepan, a wooden spoon or heatproof spatula, a large bowl, a piping bag fitted with a large closed star tip (or a churrera), a deep frying pan or pot, a candy or deep-fry thermometer, paper towels, and a cooling rack. Measure ingredients precisely and set them out so the process flows smoothly.

2-Second Step: Make the dough Place 1 cup water, 2.5 tablespoons butter, and 1/4 teaspoon salt in a medium saucepan over medium heat. Bring to a rolling boil, allowing the butter to melt and the liquid to become very hot for 1 to 2 minutes. Remove the pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough and pulls away from the pan sides. This is similar to the choux technique where the steam cooks the flour.

3-Third Step: Cool and incorporate eggs Transfer the dough to a bowl and let it cool for about 5 minutes to avoid scrambling the eggs. Beat in 2 eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and pipeable, thick enough to hold shape when squeezed from the piping bag. If the dough seems too stiff, a teaspoon of water can be added to reach the right consistency.

4-Fourth Step: Heat the oil Pour vegetable oil into your deep pan to a depth of about 2 to 3 inches, using roughly 4 cups depending on pan size. Heat the oil to 360 degrees Fahrenheit (182 degrees Celsius). Use a thermometer to maintain an even temperature; too cool and churros absorb oil and become soggy, too hot and they brown before cooking through.

5-Fifth Step: Pipe and fry Fit a sturdy piping bag with a large closed star tip or use a metal churrera. Fill the bag with churro dough. Carefully pipe 4 to 6 inch strips directly into the hot oil, using scissors or a knife to cut the dough at the desired length. Fry several churros at a time without crowding the pan. Fry for about 2 to 3 minutes per side, turning once, until golden brown and crunchy on the outside. For spiral porras or thicker calentitos, pipe into a spiral and fry slightly longer until the center cooks through.

6-Sixth Step: Drain and coat Use a slotted spoon to transfer fried churros to a paper towel-lined tray briefly to drain excess oil. While still warm, toss churros in a bowl with 1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon, coating evenly. Thin versions with a smooth surface may be served unsweetened or with a light dusting of powdered sugar.

7-Final Step: Serve and optional fillings Serve churros hot, often for breakfast or as a snack. They are traditionally dipped in coffee or thick hot chocolate. For filled churros, use a piping bag with a small tip to inject dulce de leche, chocolate, fruit jam, melted cheese, or vanilla cream after frying. Filled versions are popular in many regions and add richness and variety.