In a saucepan, combine water, a bit of sugar, and butter. Place over heat and bring to a boil until the butter is completely melted.

Once boiling, add the flour all at once.

Reduce the heat to low and stir vigorously with a wooden spoon.

Continue stirring until the dough comes together into a ball and there are no lumps.

Keep stirring for a few minutes to cook out the raw flour taste.

Remove the dough from the pot and spread it out on a clean surface (like a marble counter) to cool down quickly.

Transfer the cooled dough into a stand mixer.

Add a little vanilla extract and mix until the dough becomes very soft and smooth.

Fit a piping bag with a wide star-shaped tip.

Fill the bag with the dough.

Heat oil in a deep pan.

The oil should be hot but not excessively so (to ensure the churros cook through without burning on the outside).

Pipe the dough directly into the oil, using scissors to cut the pieces to your desired length.

Fry the churros, turning them occasionally, until they are golden brown and crispy on all sides.

Remove the churros with a slotted spoon and immediately toss them in a bowl of sugar while they are still hot so the sugar sticks.

Serve immediately while warm.

They are best enjoyed with chocolate or caramel dipping sauces.