In a medium saucepan, combine 1 cup of water, ½ cup unsalted butter, ½ teaspoon salt, and 2 tablespoons granulated sugar. Bring the mixture to a rolling boil over medium heat, stirring occasionally. Once boiling, remove from heat and quickly stir in 1 cup all-purpose flour until smooth. Allow the dough to cool for about 5 minutes until it's warm but manageable.

Add 2 large eggs to the slightly cooled dough one at a time, mixing vigorously after each addition until the mixture is glossy and smooth.

While the dough is resting, prepare your coating by combining ½ cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Mix well to combine evenly.

In a deep fryer or heavy pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.

Carefully pipe 4-6 inch pieces of the dough into the hot oil using a piping bag fitted with a star tip. Fry the churro bites in batches for about 2-3 minutes on each side or until they are golden brown and puffed.

Immediately roll the warm churro bites in your prepared cinnamon-sugar mixture to coat them evenly.