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Put the water, 2 tablespoons of sugar and the butter in a sauce pan. Bring to a boil.
Reduce the heat and add the flour and mix quickly and firmly with a whisk until ball is formed. Take of the heat and mix in the eggs one at a time. Mix in the vanilla extract. Let the dough cool down a bit and then transfer to a pastry piping bag with a big star tip. Heat the oil in a medium sauce pan (oil should be about 2 inch deep) until very hot, but not smoking. Squeeze the dough into the hot oil in sections of about 4 inches. Fry the churros for 2-3 minutes on each side until they puff up and deep golden brown on the outside. Fry 4-5 doughnuts at the time, do not crowd the pan too much. Spread the 1/2 cup of sugar (and the cinnamon if you want) in a shallow dish. Take the churros out of the oil, let them drip the excess oil for a little bit on a plate with a paper-towel and then transfer to the sugar and roll the churros in it until cover well.
Serve immediately with the sauces on the side. Nutella sauce: Warm the Nutella and the heavy cream in a microwave for 2 minutes until the Nutella is soft and melted. Mix well before serving. Strawberry sauce: put the strawberries and sugar in a small saucepan and cook on medium heat for about 10 minutes. The sugar should caramelize a bit and the strawberries are soft and break down. Put in a food processor with vanilla and lemon juice and process until very smooth. You can serve the sweet condensed milk as is or cook on medium heat for about 10-15 minutes while mixing until reduced down and caramelize.
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch