Start by gently warming the Nutella in a microwave-safe bowl or over a double boiler until it reaches a smooth, pourable consistency. Set aside for serving. In a medium saucepan over medium heat, combine 1 cup of water, 1 stick (4 oz) unsalted butter, ¼ teaspoon salt, and 1 tablespoon of granulated sugar. Stir occasionally and bring the mixture to a full boil.

Once the mixture reaches a boil, remove it from the heat and immediately stir in 1 cup of all-purpose flour. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Let the dough cool for about 5 minutes. Once slightly cooled, add the whisked eggs one at a time, mixing thoroughly after each addition. The final dough should be smooth, thick, and slightly sticky.

In a small bowl, mix together ½ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside—this will be used to coat the churros after frying.

In a deep pot or heavy-bottomed pan, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature, as it’s key for evenly cooked churros.

Transfer the dough into a piping bag fitted with a large open star tip. Carefully pipe 4 to 6-inch strips of dough directly into the hot oil, using scissors to snip each one free. Fry the churros in small batches for 2–3 minutes per side, or until golden brown and crisp.

Remove the churros using a slotted spoon and drain on paper towels. While still warm, roll each churro in the prepared cinnamon sugar until fully coated. Serve immediately with the warm, melted Nutella as a dipping sauce—or drizzle it directly over the churros for extra decadence.