Churros

1. In a medium saucepan, combine water, butter, salt, and ground cinnamon over medium heat. Bring to a rolling boil.
2. Reduce the heat to low and add the flour. Using a wooden spoon, stir vigorously until mixture forms a ball. Remove from the heat and let rest for 5-7 minutes.
3. Add eggs, one at a time, stirring after each addition. Stir until combined and set aside.
4. Heat oil in a medium skillet, pan, or dutch oven over medium-high heat until the temperature of the oil reaches 350 F.
5. Transfer the dough to the large piping bag fitted with a large star tip. Pipe a 2-3 inch strip of dough over the oil, cut the end with a sharp knife or kitchen shears, and drop the dough into the oil. Repeat until churros fill the saucepan with room to fry.
6. Fry the churros until golden brown, rotating occasionally. Remove from the oil using a heat-proof slotted spoon or mesh spider strainer.
7. Drain the churros on a plate lined with paper towels.
8. Mix sugar and ground cinnamon in a medium bowl. Toss churros until coated.
9. Transfer to a serving plate and drizzle with Nutella and sprinkle with freeze-dried strawberries.