In a medium saucepan, combine 1 cup of water, 1 tablespoon of white sugar, 1/2 teaspoon of salt, and 1 tablespoon of vegetable oil. Bring this mixture to a boil over medium heat. Once boiling, remove it from heat and stir in 1 cup of all-purpose flour until a dough forms. Ensure the flour is fully incorporated with no dry spots.
Allow the dough to cool for about 10 minutes.
While your dough is cooling, heat additional vegetable oil in a frying pan over medium heat. You’ll want enough oil to fully submerge the churros for even cooking—about 2 inches deep should do the trick.
Once the dough has cooled, transfer it to a piping bag fitted with a star tip. Carefully pipe strips of dough, about 6 inches long, directly into the hot oil. Make sure not to overcrowd the pan; fry in batches if necessary.
Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil, and place them on a plate lined with paper towels to drain any excess oil.
In a shallow bowl, combine 1/2 cup of white sugar and 1 tablespoon of ground cinnamon. Roll the freshly fried churros in this mixture until they are fully coated.
Serve your churros warm alongside chocolate frosting or chocolate hazelnut spread for dipping.
