Step 1: In a medium saucepan, combine water, butter, 2 tablespoons granulated sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, ensuring butter is fully melted and sugar dissolved.
Step 2: Remove the saucepan from the heat and immediately add all the all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball of dough that pulls away from the sides of the pan.
Step 3: Return the saucepan to low heat and continue to stir the dough for another 1-2 minutes, pressing it against the sides of the pan. This helps to cook off excess moisture. Transfer the dough to a large mixing bowl.
Step 4: Let the dough cool for 5-10 minutes in the mixing bowl. It's crucial not to add the eggs while the dough is too hot, or they will scramble.
Step 5: Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick but pipeable.
Step 6: In a shallow dish, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for coating. Set aside.
Step 7: Heat the frying oil to 350°F (175°C) in a heavy-bottomed pot or Dutch oven. Use a thermometer for accuracy.
Step 8: Carefully spoon the churro dough into a large pastry bag fitted with a star-shaped nozzle (e.g., 1M or 2D tip).
Step 9: Pipe 4-6 inch strips of dough directly into the hot oil, using scissors or a sharp knife to cut them. Do not overcrowd the pot; fry in batches.
Step 10: Fry the churros for 2-4 minutes per side, or until they are golden brown and crispy. Use tongs to carefully flip them.
Step 11: Remove the churros from the oil and place them on a paper towel-lined baking sheet to drain any excess oil.
Step 12: While still warm, roll the drained churros in the cinnamon sugar mixture until evenly coated.
Step 13: Serve immediately with chocolate dipping sauce, dulce de leche, or your favorite accompaniment. Enjoy your homemade churro recipe!