Make the churro dough

• Combine the water, granulated sugar and butter in a saucepan over medium-high heat and bring to a gentle simmer.
• Stir in the flour all at once.
• Reduce the heat to low and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan.

Cool the batter

• Transfer the batter to a mixing bowl and let it cool down.

Beat in the eggs and vanilla

• Add the eggs and vanilla extract to the cooled batter.
• Beat with the mixer until the mixture comes together and is smooth.

Fill the piping bag

• Spoon the churro dough into a piping bag fitted with a large star tip.

Prepare the cinnamon sugar

• Mix together the sugar and cinnamon and set aside.

Heat the oil

• Pour oil into a large pot to come halfway up the sides.
• Heat over medium-high heat.

Pipe the churros

• Holding the piping bag a few inches above the oil, carefully pipe churros into long ropes.
• Cut off the dough from the piping bag with kitchen scissors.

Fry the churros

• Working in batches, fry the churros, turning as needed, until golden brown.
• Remove with tongs onto a plate lined with paper towel.

Coat in cinnamon sugar

• Immediately roll the churros in the cinnamon sugar, then transfer to a plate.

Serve

• Serve with Nutella, chocolate sauce or dulce de leche for dipping.