Churros Help

I make churros with the following recipe 120gms of flour, 240gms of water, 30gms of butter, 15gms of sugar, 2gms of salt. No eggs and no BP. Recently I started having the issue that the churros break when frying. I fry at around temp of 180-190. Initial 15 days didn’t have that issue but now I am having this issue everyday. I was storing dough wrapped in plastic wrap divided in portion sizes and then pipe it directly in the fryer. Please suggest what needs to be done. submitted by /u/tanmay20395