Step 1: Make the Dough

In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.

Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes.

Remove the pan from the heat and let the dough cool for 5 minutes. This step prevents the eggs from cooking when added.

Step 2: Incorporate the Eggs

Once the dough has cooled slightly, add the eggs one at a time, beating well after each addition. The dough will look lumpy at first but will become smooth and glossy as the eggs are fully incorporated. Stir in the vanilla extract.

Step 3: Prepare the Oil

In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature, ensuring it stays consistent throughout frying.

Step 4: Fry the Poppers

Scoop the dough into a piping bag fitted with a large round tip or use a small cookie scoop to portion the dough. Drop small mounds of dough (about 1 tablespoon each) into the hot oil, frying in batches to avoid overcrowding.

Fry the poppers for 4–5 minutes, turning occasionally, until they are golden brown and puffed. Use a slotted spoon to remove the fried poppers and place them on a paper towel-lined plate to drain excess oil.

Step 5: Coat with Cinnamon Sugar

While the poppers are still warm, toss them in a bowl of cinnamon sugar until evenly coated. For the best results, work in small batches to ensure the sugar adheres properly.

Step 6: Serve and Enjoy

Serve the churro poppers warm with your favorite dipping sauces, such as chocolate ganache, caramel, or vanilla glaze. They’re best enjoyed fresh, but leftovers can be reheated in the oven to restore their crispiness.