Put the water, margarine, sugar, and salt into a saucepan at low heat. Stir until it comes to a rolling boil, then remove from heat.
Mix in the flour, little by little, and place the saucepan over low heat while continuing to stir for about 5 minutes. Remove the saucepan from the heat.
Crack the eggs one by one into mixture, beating well after each one. Let the dough rest for at least 1 hour.
On the Instant Vortex control panel, press Roast, set time to 10 Minutes and temperature to 345°F (175°C). Press Start.
Meanwhile, place the dough in a piping bag fitted with a star-shaped piping nozzle.
Place the churros on parchment paper and place them inside the basket.
Remove the churros very carefully, then, while still hot, sprinkle with white sugar.
Serve the churros. If you wish you can fill them with dulce de leche caramel or top them with chocolate.