Take a saucepan, add water, butter and sugar, bring to the boil briefly until everything has dissolved. Then add the salt. Now add wheat flour and baking powder and stir with a wooden spoon until the dough separates from the edge of the pan and a thick dough is formed. Then transfer to a bowl and let cool.

Stir in the eggs one by one with a wooden spoon until a creamy batter is formed.

Put the water, butter, sugar and a pinch of salt in the mixing bowl. Set to 5 min / 100 ° / level 2. Then add wheat flour and baking powder and stir in on 20 seconds / speed 4. Then take the mixing bowl out of the device and let it cool down for 15 minutes.

Preheat the oven to 200 degrees top / bottom heat. After it has cooled down, put the mixing bowl back in the appliance and set it to level 5 without specifying the time. Gradually put the eggs through the opening in the lid onto the running knife. Then set to 30 seconds / level 5.

Take a piping bag and pour in the choux pastry. Place on a baking sheet lined with baking paper or sprinkle on the saved magic stone as you wish (with me, kringel). Leave enough space for the churros as they will rise a lot.

Now put the whole thing in the oven and bake for about 25 to 35 minutes until golden brown. Make sure that every oven bakes differently. In the meantime, mix the sugar & cinnamon to taste. Liquefy the butter.

7th After baking, brush / spread the rings with the liquid butter and then roll them in the sugar - cinnamon mixture. Place on a large plate and enjoy.