Grab a skillet and start heating it up on medium.

Add in 1 cup of water and allow that to come to a simmer.

After that starts simmering, add in 8 tablespoons of unsalted butter.

Stir this occasionally until it's fully melted.

Once fully melted, add in 3 tablespoons of sugar.

Mix this around until your sugar is dissolved.

After your sugar has fully dissolved into the butter, add in 1 cup of flour.

Stir this around constantly to try to eliminate any dry pockets of flour forming.

After about two minutes of stirring, you'll notice little clumps starting to form.

Turn your heat down to low.

Continue to mix this until your dough starts to come together, forming a ball.

After it comes together, add it to a bowl, break your dough up into small sections and allow it to cool for about 5 minutes.

Once cooled, add in two eggs and 1 teaspoon of vanilla extract.

If you have a stand mixer, mix this on low for about 5 minutes.

If doing it by hand, use a pressing motion just to make sure everything gets incorporated evenly.

Once this becomes smooth, start rolling it up to where it's easier to get into your piping bag.

Add it into the piping bag.

Grab a second pan and start heating up some oil on medium heat.

You want your oil to be about ¾ of an inch deep.

Get a second bowl and add in 1 cup of sugar.

Add in 3 tablespoons of ground cinnamon.

Mix this up until the cinnamon is evenly distributed throughout the sugar.

Grab a plate and line it with paper towels.

Check to see if your oil is hot enough by throwing in a toothpick. If it starts to bubble immediately, you'll know your oil is hot enough.

Pull your toothpick out and start piping in your churros.

Pipe this out very slowly and very carefully as to not splash any of that hot oil on yourself.

Once you've piped your churro out, pinch it off.

Let this cook for about two minutes on the first side.

Give it a flip and allow it to cook for another two minutes on the other side.

Lower your heat if you realize that these are starting to cook a little too fast.

Cook as many of these that your pan size will allow without overcrowding your pan.

After four minutes, when your churro is golden brown, pull it out, give it a gentle shake, and lay it on your paper towels or a wire rack.

Allow this to drain for a little bit and work on your next batch.

Repeat this process until you're done.