For the churros:

Put the water, 2 tablespoons of sugar and the butter in a sauce pan. Bring to a boil. Reduce the heat and add the flour and mix quickly and firmly with a whisk until ball is formed.

Take of the heat and mix in the eggs one at a time. Mix in the vanilla extract.

Let the dough cool down a bit and then transfer to a pastry piping bag with a big star tip. Heat the oil in a medium sauce pan (oil should be about 2 inch deep) until very hot, but not smoking. Squeeze the dough into the hot oil in sections of about 4 inches. Fry the churros for 2-3 minutes on each side until they puff up and deep golden brown on the outside. Fry 4-5 doughnuts at the time, do not crowd the pan too much.

Spread the 1/2 cup of sugar (and the cinnamon if you want) in a shallow dish. Take the churros out of the oil, let them drip the excess oil for a little bit on a plate with a paper-towel and then transfer to the sugar and roll the churros in it until cover well. Serve immediately with the sauces on the side.

For the sauces

Nutella sauce: Warm the Nutella and the heavy cream in a microwave for 2 minutes until the Nutella is soft and melted. Mix well before serving.

Strawberry sauce: put the strawberries and sugar in a small saucepan and cook on medium heat for about 10 minutes. The sugar should caramelize a bit and the strawberries are soft and break down. Put in a food processor with vanilla and lemon juice and process until very smooth.

You can serve the sweet condensed milk as is or cook on medium heat for about 10-15 minutes while mixing until reduced down and caramelize.

Recipe courtesy of Food52.