How to make it
7 steps. Take it one step at a time.
Whisk together the sugar and ground cinnamon
In a shallow bowl, whisk together the sugar and ground cinnamon for the coating. Set aside.
Combine the water, butter, sugar, and salt
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat.
Reduce heat to low
Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough and pulls away from the sides of the pan.
Remove from heat and let the dough cool
Remove from heat and let the dough cool for about 5 minutes. Stir in the egg and vanilla extract until fully incorporated and the dough is glossy.
5 minHeat about 2 inches of oil
Heat about 2 inches of oil in a heavy-bottomed pot to 350°F (177°C). Transfer the dough to a piping bag fitted with a large star tip.
Carefully pipe 4-inch strips of dough
Carefully pipe 4-inch strips of dough into the hot oil, cutting the end with scissors. Fry for 2-3 minutes per side until golden brown.
6 minRemove churros with a slotted spoon
Remove churros with a slotted spoon and drain briefly on paper towels. While still warm, roll them in the cinnamon-sugar mixture.
A little kitchen wisdom
Ensure your oil remains at a steady temperature for the best crunch. Use a large star-shaped piping tip to get those iconic ridges.
