Baked Churros:

Preheat oven to a 400°F. Line a Half Sheet with parchment paper. Whisk the eggs and vanilla extract in a mixing bowl and set it aside. In a large saucepan, heat water and butter over medium heat and mix until the butter melts completely. Turn off heat and slowly add flour and salt. Mix until it turns into a smooth dough. The mixture is ready when the dough starts turning into a ball and stops sticking to the bottom of the pan, about 2-3 minutes. Transfer the dough into a large mixing bowl and let it cool for 2 minutes. This is to ensure the eggs don’t scramble when you add it to the warm flour dough. Gently whisk in the eggs until it turns into a smooth paste. Transfer the dough into a pipping bag with a large star tip. Pipe the dough into 3”-4” segments onto the parchment lined baking sheet, about 1 inch apart. Bake for 30 minutes until golden brown. Transfer to a cooling rack and cool for 10 minutes. Makes about 20 churros.

Add sugar and cinnamon to a large zip lock bag and shake to mix. Add churros one at a time and gently toss until evenly coated.

Chocolate Nutella Dipping Sauce:

Heat a small saucepan over medium-low heat and add heavy whipping cream and Nutella. Whisk until its smooth and fully incorporated. Let the mixture cool for a few minutes so sauce can thicken. When churros are ready, serve with Nutella dipping sauce.