In a medium-sized saucepan, combine the water, sugar, and salt. Bring this mixture to a gentle boil over medium heat. Once it’s bubbling, remove it from the heat and stir in the flour until well combined.

Let the dough mixture cool slightly before mixing in the eggs one by one. Ensure that each egg is fully incorporated before adding the next. The dough should become smooth and slightly glossy.

In a large frying pan, pour enough oil to cover about two inches of the bottom. Heat it over medium to medium-high heat until it reaches about 350°F (175°C).

Using a piping bag fitted with a star-shaped tip, fill the bag with the churro dough. Squeeze out strips of dough about 4 inches long into the hot oil, cutting them with scissors as you go. Be careful not to overcrowd the pan!

Fry the churros until they become golden brown on all sides, which usually takes about 2-3 minutes. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

Once the churros are just cool enough to handle, roll them in cinnamon sugar until fully coated.

Enjoy your mini churros while they’re still warm and crispy. Serve them with a side of melted chocolate or caramel sauce for dipping.