Prepare the Dough:

• In a medium saucepan, combine water, 2 tablespoons of sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat.
• Once boiling, remove from heat and stir in the flour (and vanilla extract, if using). Mix until a smooth dough forms. Let it cool for about 10 minutes.

Heat the Oil:

• In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can use a deep-fry thermometer to check the temperature.

Pipe the Churros:

• Transfer the dough to a piping bag fitted with a star-shaped tip. If you don’t have a piping bag, a sturdy plastic bag with the corner snipped off will work too.
• Once the oil is hot, carefully pipe strips of dough (about 4-6 inches long) directly into the hot oil, cutting them with scissors or your fingers.

Fry the Churros:

• Fry the churros in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy.
• Using a slotted spoon, remove the churros and drain them on paper towels to absorb excess oil.

Coat with Sugar:

• In a shallow dish, mix the 1/2 cup of sugar with the ground cinnamon. While the churros are still warm, roll them in the sugar mixture to coat evenly.

Serve:

• Serve the churros warm, ideally with a cup of hot chocolate for dipping. Enjoy them fresh for the best texture!