1.  Place water, butter, 3 tablespoons sugar and salt in a medium saucepan, bring to a boil over high theat.  Remove from heat and add flour.  Beat with a spoon until dough forms a ball and releases from side of pan.  Vigorously beat in eggs, 1 at a time, until mixture is smooth.

2.   Spoon dough into a pastry bag or a cookie maker with a star tip.  Pipe out 3” x 1” strips onto waxed paper-lined baking sheet.  Freeze for 25 to 30 minutes. 

3.   Pour oil into a 10” skillet to about ¾” thickness.  Heat oil to 375 degrees F.  Transfer dough strips into hot oil with a large spatula.  Fry 5 to 6 churros at a time until deep golden brown, about 3 minutes, turning once.  Remove churros with a slotted metal spoon to a paper towel-lined plate. 

4.   Combine remaining 5 tablespoons sugar with the cinnamon.  Place in a paper bag.  Add warm churros a couple at a time and gently shake to coat.  Place on a serving platter, and repeat for all churros.  Serve with Spanish hot chocolate.  This makes a delicious breakfast, dessert or midday snack.  **One nice option is to add 1 to 2 teaspoons of grated orange zest and a teaspoon of orange juice this adds a wonderful fresh flavor and pairs well with the hot chocolate. Enjoy!