Classic Churros

In a medium saucepan, combine water, butter, 2 tablespoons of sugar, and salt. Bring the mixture to a rolling boil over medium heat, stirring occasionally to melt the butter.

Remove the saucepan from heat and immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture comes together and forms a ball of dough that pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Then, add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy.

Spoon the dough into a piping bag fitted with a large star nozzle. Set aside for frying.

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350-375°F (175-190°C). Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot.

Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

While the churros are still warm, combine 1/2 cup sugar and 1 tablespoon ground cinnamon in a shallow dish. Roll the drained churros in the cinnamon sugar mixture until evenly coated.

Serve the churros immediately, optionally with chocolate dipping sauce or dulce de leche.