Place the water along with the butter, a pinch of salt and two tablespoons of sugar in a pot over medium heat. Stir and wait for it to boil.

When the water is boiling, add the wheat flour little by little while mixing quickly with a spatula until you get a uniform batter. You will know that the mixture is ready when it completely comes away from the sides of the pot and a ball of dough begins to form. Remove from the heat.

Put the dough in a bowl and let it cool for about 5 minutes. Add the egg and vanilla, mix well. You can use an electric mixer to obtain a more homogeneous batter.

Place your churro dough mixture in a pastry bag. You can also use a churrera if you have one, but a pastry bag works very well along with a star nozzle.

Place a medium saucepan with sufficient oil on the stove over medium/high heat.

If you want your churros to be covered in sugar and cinnamon, have a plate ready with sugar or a mixture of sugar and cinnamon, as you will need to cover the churros while they are hot so that the sugar mix will stick to the churros.

When the oil is very hot, begin placing strips of the churro mixture directly into the oil. Be very careful as it may splatter. It is recommended to cook 3-4 churros at a time to maintain the temperature of the oil. Allow the oil to heat up again before repeating.

Once they are golden brown, place them on a plate with paper towels to drain off the excess grease and then dip them in the plate filled with sugar and cinnamon and turn them a few times to completely cover them. Repeat the same process until the churro batter is finished.

Serve warm.

In a small pot, over medium heat, place the water, sugar, cocoa powder and a pinch of salt. Stir constantly until the sugar dissolves.

Let it heat for a couple of minutes and when the syrup thickens, remove from the heat.

Add the teaspoon of vanilla, mix again and let it cool before serving.