1. In a saucepan, pour in the water, butter, sugar, and salt. Bring to a boil and then reduce to low heat.

2. Add the flour all at once and transfer the mixture to a blender. Add the eggs one by one.

3. Transfer the dough to a pastry bag fitted with a star tip.

4. Heat the oil in a deep saucepan and, applying regular pressure with your hand, release about 6 cm of dough at a time. Use the tip of a knife to detach the dough.

5. When the churros are golden brown, remove them from the oil with a skimmer and place them spaced out on paper towels.

6. Sprinkle with icing sugar.