1. Add water, butter, sugar, and salt to a saucepan and warm until the butter melts and the mixture begins to simmer.

2. Stir in the flour all at once and mix until the dough pulls away from the sides of the pan.

3. Transfer the dough to a bowl and let it cool for a few minutes.

4. Beat in the eggs one at a time until the dough becomes smooth.

5. Mix in the vanilla extract and Biscoff spread until fully combined.

6. Heat the oil in a deep pot over medium heat.

7. Scoop or pipe small portions of dough into the hot oil, frying in batches until golden and puffed.

8. Transfer the bites to a paper towel-lined plate for a brief moment.

9. Mix sugar, cinnamon, and crushed Biscoff cookies in a shallow bowl.

10. Toss the warm churro bites in the cinnamon-sugar mixture until evenly coated.

11. Warm extra Biscoff spread and serve it as a dip or drizzle.