In a medium saucepan over medium heat, bring water, butter, sugar, and salt to a boil.

Reduce heat to low and add flour all at once, stirring constantly until a dough forms and pulls away from the sides of the pan (~1 minute).

Remove from heat and let cool for 5 minutes.

Beat in eggs, one at a time, mixing well after each addition.

Stir in vanilla extract. The dough should be smooth and slightly sticky.

Heat 2 inches of vegetable oil in a heavy-bottomed pot or fryer to 350°F (175°C).

Using a piping bag with a round tip or a small cookie scoop, carefully drop bite-sized dough balls into the oil.

Fry in batches for 2-3 minutes per side, or until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

In a bowl, mix sugar and cinnamon.

Roll warm churro poppers in the mixture until fully coated.

Serve warm with melted chocolate or caramel sauce for dipping!

✔ Don’t overmix the dough after adding eggs—this keeps them light and airy.

✔ Maintain the right oil temperature (350°F) for crispy churros without being greasy.

✔ For baked churro poppers, pipe dough onto a baking sheet, bake at 375°F (190°C) for 20 minutes, then toss in cinnamon sugar.

Best fresh! But if storing, keep in an airtight container for up to 2 days.

Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.

Freeze: Store uncoated poppers in the freezer for up to 1 month, then reheat and toss in cinnamon sugar.