In a large saucepan, add the water, butter or vegetable oil, sugar, vanilla, and salt, bring to a boil.
Turn the heat down to medium and add the flour, stirring hard constantly until the mixture turns into a ball. Cook this mixture for about 1 minute. (Remember to constantly stir)
Remove from heat and continue to fold the pastry until smooth and incorporated. Do not over knead it. Let rest to warm.
Spoon the dough into a piping bag fitted with a large star tip. Pipe out appropriate sized churros onto a cold baking sheet.
Heat vegetable oil in a large, heavy-bottomed pot for deep frying.
Deep fry them for a few minutes until deeply golden brown. Drain the churros of excess oil, then roll into prepared cinnamon sugar.
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