Homemade Churros

1. Make the churro dough: Add 1 cup water, 3 Tablespoons granulated sugar, and 6 Tablespoons butter into a medium pan over medium-high heat. Bring to a gentle simmer. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball and begins to pull away from the pan.
2. Transfer batter into a mixing bowl. Let cool down for about 10 minutes.
3. Add in the eggs, vanilla extract and turn on the mixer and beat until mixture comes together and smooth.
4. Spoon the churro dough into a piping bag fitted with a large star-tip.
5. Cinnamon sugar mixture: Mix together the sugar and cinnamon and set it aside.
6. Into a large pot pour oil to come halfway up sides. Heat over medium-high heat. Holding piping bag a few inches above oil, carefully pipe churros into 5-6 inch long ropes. Using kitchen scissors, cut off dough from piping bag.
7. Working in batches, fry churros, turning as needed, until golden brown, 5-6 minutes. Using a tong remove churros out from the oil and on to a plate lined with paper towel. Once all removed from oil, Immediately roll churros in cinnamon sugar, then transfer to a plate.
8. Serve with Nutella, chocolate sauce or dulce de leche.