1. Preheat oven to 425°F. Line large baking sheet with parchment paper. Fit piping bag with large star tip (Wilton 1M).

2. In medium saucepan, combine water, 1/2 cup butter, 2 tablespoons sugar, and salt over medium-high heat. Stir until butter melts completely.

3. Bring mixture to full rolling boil, stirring occasionally.

4. Remove from heat. Add all flour at once. Stir vigorously with wooden spoon until dough forms ball and pulls away from pan sides.

5. Return pan to medium heat. Cook dough for 2-3 minutes, stirring constantly to dry it slightly.

6. Transfer dough to mixing bowl. Let cool for 5 minutes until no longer too hot to touch.

7. Add eggs one at a time, beating well with wooden spoon or electric mixer after each addition until fully incorporated and smooth.

8. Mix in vanilla extract until combined. Dough should be smooth, glossy, and thick.

9. Transfer dough to prepared piping bag fitted with star tip.

10. Pipe 2-inch strips of dough onto prepared baking sheet, spacing 2 inches apart. Use scissors to cut dough cleanly from piping tip.

11. Bake at 425°F for 15 minutes without opening oven door.

12. After 15 minutes, reduce temperature to 375°F. Continue baking 10-12 more minutes until deep golden brown and puffed.

13. While churros bake, mix 1/2 cup sugar and cinnamon in shallow bowl.

14. Remove churros from oven immediately. Working in batches while hot, brush each churro generously with melted butter.

15. Roll buttered churros in cinnamon-sugar mixture until completely coated.

16. Serve warm with chocolate or caramel sauce for dipping if desired.