Prepare the Dough:

• In a medium saucepan, bring water, butter, and vanilla extract to a boil over medium heat.

• Once boiling, remove from heat and stir in the flour, baking powder, salt, and sugar until the mixture comes together and forms a dough.

• Let the dough cool slightly before adding the egg. Stir until smooth and fully incorporated.

Heat the Oil:

• In a deep skillet or pot, heat vegetable oil over medium-high heat (about 350°F or 175°C).

Fry the Churros Poppers:

• Using a spoon or small cookie scoop, carefully drop small balls of dough into the hot oil (about 1 tablespoon per popper). Fry in batches to avoid overcrowding, turning occasionally until golden and crisp (about 2-3 minutes per batch).

• Remove from the oil with a slotted spoon and place on paper towels to drain excess oil.

Coat in Cinnamon Sugar:

• In a shallow bowl, combine the granulated sugar and cinnamon. While the poppers are still warm, roll them in the cinnamon sugar mixture until fully coated.

Optional Dipping Sauce:

• For the dipping sauce, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add chocolate chips, stirring until smooth and melted. Serve as a dip for the churros poppers.

Serve:

• Serve the churros poppers warm with or without the dipping sauce. Enjoy the crispy, cinnamon-sweet perfection!