Prepare the Cinnamon Sugar Coating:

• In a small bowl, combine the granulated sugar and cinnamon. Set aside.

Make the Churro Dough:

• In a medium saucepan, bring the water, 2 1/2 tablespoons of sugar, salt, and vegetable oil to a boil over medium-high heat. Stir occasionally to dissolve the sugar and salt.

• Once the mixture is boiling, remove from heat and add the all-purpose flour. Stir quickly until the mixture forms a thick dough.

• Let the dough cool for a few minutes, then transfer it to a piping bag with a star tip or a plastic sandwich bag with the corner snipped off.

Fry the Churros:

• Heat enough oil in a deep pan or fryer to submerge the churros (about 2-3 inches deep) over medium-high heat until it reaches 350°F (175°C).

• Pipe small pieces of the churro dough into the hot oil (about 2-3 inches long), being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy.

• Using a slotted spoon, remove the churros from the oil and transfer them to a paper towel-lined plate to drain.

Coat the Churros:

• While the churros are still warm, roll them in the cinnamon-sugar mixture until well coated.

Serve:

• Serve the churros poppers immediately while they’re still warm and crispy. Enjoy with your favorite dipping sauce like chocolate or caramel!