Festive Hanukkah Dessert: Cinnamon and Sugar Spiced Churros

Start by sifting the flour and baking powder together in a mixing bowl. In a medium-sized pot, combine both types of water, vanilla, butter, and salt. Bring this liquid to a rolling boil. Once the butter is completely incorporated, remove the pot from the stove. Pour in the flour mixture all at once, whisking rapidly to eliminate any dry pockets. Transition to a wooden spoon or a sturdy spatula and stir forcefully in a single direction for about sixty seconds until the paste is entirely smooth and glossy. Immediately move the hot paste into a stand mixer equipped with a paddle. Mix on a low setting for approximately two minutes, or until the steam stops rising and the mixture feels warm but not hot to the touch. This cooling phase prevents the eggs from scrambling when they are added. Incorporate the eggs one at a time, ensuring the first is fully blended before adding the next. Pause to scrape down the sides of the bowl. After both eggs are in, increase the speed to high for a full minute. The final texture should be silky, flexible, and similar to modeling clay. Remove the bowl, cover it with a moist towel or wrap, and allow the dough to sit for 20 minutes. This resting period lets the gluten soften, which prevents the churros from splitting during the frying process. While the dough rests, prepare the coating by mixing the sugar and cinnamon on a wide plate. Set up a drainage station by placing a wire rack over a tray lined with paper towels. Prepare a second tray with parchment paper and a very light dusting of flour. Fill a heavy pot or Dutch oven with about 2 inches of oil and heat it until it reaches a temperature between 350°F and 375°F. You can verify the heat by dropping a tiny bit of dough into the oil; it should bubble vigorously upon contact. Load the rested dough into a piping bag fitted with a large star-shaped nozzle (roughly 1/2 to 3/4 inch). Pipe 6- to 8-inch segments onto your floured parchment paper. Once you have a small batch ready, carefully slide them into the hot oil, ensuring the pot isn't overcrowded. The dough strips should rise to the surface quickly. Fry them for 4 to 6 minutes until they are deeply bronzed and crispy. Use tongs to turn them over halfway through to ensure even coloration. Once finished, lift them out with a slotted spoon and let them drain for just a few seconds on the rack. While still very hot, roll them thoroughly in the cinnamon-sugar mixture.