Gather ingredients: Get everything measured before starting because hot oil waits for nobody.
Heat the base mixture: In a small saucepan over medium heat, combine water, 2½ tablespoons sugar, vegetable oil, and salt. Bring to a boil, then remove from heat.
Add flour: Stir in the flour immediately, mixing constantly until the dough forms a ball.
Heat frying oil: Pour oil into a deep fryer or deep pot and heat to 375°F (190°C).
Prepare piping bag: Transfer dough into a sturdy pastry bag fitted with a medium star tip.
Pipe into oil: Carefully pipe 5- to 6-inch strips of dough into the hot oil, working in small batches.
Fry until golden: Cook churros until golden brown and crispy. Remove using a slotted spoon or spider strainer and place on paper towels.
Make cinnamon sugar: In a bowl, combine ½ cup sugar and cinnamon.
: Coat churros: Roll warm churros in the cinnamon sugar mixture until fully coated.
: Serve warm: Eat immediately while pretending you’ll save some for later.
