Directions

• Prepare the Cinnamon Sugar: In a shallow dish, combine the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Stir well and set aside.

• Make the Choux Pastry (Churro Dough): In a medium saucepan, combine the water, butter, 2 tablespoons sugar, and salt. Bring to a rolling boil over medium-high heat, stirring until the butter is melted and sugar is dissolved.

• Add Flour: Remove the saucepan from the heat. Add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.

• Cool Slightly: Return the pan to low heat and continue to cook, stirring for 1-2 minutes, to dry out the dough slightly. Transfer the dough to a large mixing bowl and let it cool for 5-7 minutes. This is important so the egg doesn't scramble.

• Incorporate Egg and Vanilla: Add the egg and vanilla extract to the slightly cooled dough. Beat with an electric mixer on medium speed (or vigorously by hand with a wooden spoon) until the egg is fully incorporated and the dough is smooth and glossy. It may look curdled at first but keep mixing until it comes together.

• Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 350-375°F (175-190°C). If you don't have a thermometer, you can test a small piece of dough; it should sizzle immediately and turn golden.

• Pipe the Churros: Transfer the churro dough to a piping bag fitted with a large star tip (like Wilton 1M or Ateco 826). Carefully pipe 4-6 inch long strips of dough directly into the hot oil, cutting the end with kitchen shears or a knife. Do not overcrowd the pot; fry in batches.

• Fry the Churros: Fry the churros for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to turn them as needed.

• Drain and Coat: Carefully remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil for about 30 seconds.

• Toss in Cinnamon Sugar: While still warm, transfer the churros to the dish with the cinnamon sugar. Toss gently to coat them completely.

• Serve: Serve the churros immediately with your favorite dipping sauces like chocolate sauce or dulce de leche, or simply dusted with powdered sugar. Enjoy!