Heat the water with the butter.

When it starts boiling, add the pinch of salt and the flour.

Stir until it forms a thick, doughy mixture, then remove from heat.

Let it cool.

Once it reaches room temperature, add the egg and mix until you have a lighter, more manageable dough.

Place the mixture in a pastry bag with a star tip.

Make sure the oil is hot at medium-high temperature and cook the churro for about 3 minutes.

Finally, roll the churro in the sugar and cinnamon mixture.