In a medium saucepan, heat 1 cup of water and add the butter and tablespoon of sugar. Stir until the butter melts and the mixture begins to boil.

Reduce the heat and add the flour and salt to the saucepan. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove the dough from heat and let it cool for about 5 minutes. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

In a deep skillet, heat oil over medium-high heat. You can test the oil by dropping a small amount of dough; it should sizzle and come to the surface.

Using a piping bag or a spoon, carefully drop small amounts of dough into the hot oil. Fry until golden brown, about 2-3 minutes. Do not overcrowd the pan.

Once golden brown, remove the churro bites with a slotted spoon and place them on a plate lined with paper towels. While still warm, coat them in a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.

Serve warm with a side of chocolate sauce or dulce de leche for an indulgent experience.