Step 1: In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
Step 2: Remove the saucepan from the heat and immediately stir in 1 cup of all-purpose flour with a wooden spoon or spatula. Stir vigorously until the mixture comes together to form a smooth ball and pulls away from the sides of the pan.
Step 3: Let the dough cool for about 5-10 minutes. Then, beat in 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth and glossy.
Step 4: While the dough cools, heat about 2-3 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 375°F (190°C). Use a kitchen thermometer to monitor the temperature for best results.
Step 5: Transfer the churro dough to a piping bag fitted with a large star tip (like an Ateco 826 or 829). Carefully pipe 4-6 inch strips of dough directly into the hot oil.
Step 6: Fry the churros for approximately 2-3 minutes per side, or until they turn a beautiful golden brown and are cooked through. Do not overcrowd the pan; fry in batches as needed.
Step 7: Using tongs, carefully remove the fried churros from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 8: In a shallow dish or plate, combine 1 cup of granulated sugar and 2 teaspoons of ground cinnamon. While the churros are still warm, roll them generously in the cinnamon-sugar mixture until fully coated.
Step 9: Serve your homemade churros immediately with your favorite dipping sauces, such as chocolate ganache or dulce de leche. Enjoy!