Add the baking powder, salt, and sugar to the flour and mix. Add the eggs and butter, and mix by hand until all ingredients are combined. Add water so the dough is not too wet.

Sprinkle a little flour on a clean surface, knead for 10 minutes to make the dough soft and elastic, place in a bowl, cover with a towel, and refrigerate for 30 minutes. During this time, cut the cheese into strips about 3-4 inches long and 1/2 inch wide.

Remove the dough from the fridge and roll it out with a rolling pin, stretch, fold, stretch, and fold for about 10 minutes. Roll the dough into a thin rectangular layer (about 1/8 inch thick), cut long strips, place the cheese on the strip leaving space the size of the cheese, fold the dough over the cheese and seal underneath, moisten the rest of the strip with a little water and start wrapping the dough around the cheese, layer by layer.

Continue until the churro is completely sealed. Fry in hot oil for a couple of minutes or until golden brown. Remove and place on paper towels.