Start by melting approximately half a cup of Nutella in the microwave for 20 to 30 seconds. Stir it well until it becomes a pourable consistency and set it aside for dipping later.

In a medium saucepan, bring 1 cup of water to a boil over medium heat. Add in 1/2 cup unsalted butter, 1/4 teaspoon salt, and 1/4 cup granulated sugar, stirring until the butter is fully melted.

Remove the pan from heat and mix in 1 cup of all-purpose flour until a smooth dough ball forms. Allow this dough to cool for about 5 minutes.

Once your dough has cooled, add 2 large eggs to the mixture, one at a time. Mix each egg thoroughly until the dough is smooth and shiny.

In a small bowl, combine 1/2 cup granulated sugar with 1 tablespoon of ground cinnamon. Mix well until evenly blended.

In a deep fryer or a large pot, pour in vegetable oil to a depth of about 2-3 inches and heat it to 350°F (175°C) over medium-high heat.

Transfer your prepared dough to a piping bag fitted with a large star tip. Once the oil has reached the desired temperature, carefully pipe 4 to 6-inch strips directly into the hot oil.

Fry the churro strips for about 2 to 3 minutes on each side, or until they turn golden brown and crispy.

While the churros are still warm, roll them generously in the prepared cinnamon sugar mixture, ensuring an even coating.