Ingredients:

  • 1 cup (240ml) water
  • 1/2 cup (1 stick, 113g) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (120g) all-purpose flour, sifted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying (approximately 3 cups, 720ml)
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. Combine water, butter, salt, and sugar in a saucepan. Bring to a boil over medium heat.
  2. Remove from heat and immediately add the sifted flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
  3. Let the dough cool slightly (about 5 minutes). Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Transfer the dough to a piping bag fitted with a large star tip.
  5. Heat vegetable oil in a deep saucepan or fryer to 375°F (190°C).
  6. Carefully pipe 4-6 inch strips of dough directly into the hot oil. Fry in batches, being careful not to overcrowd the pan.
  7. Fry for 2-3 minutes per side, or until golden brown and cooked through.
  8. Remove the churros with a slotted spoon or spider and place them on paper towels to drain excess oil.
  9. While still warm, roll the churros in the cinnamon sugar mixture until evenly coated.
  10. Serve warm and enjoy!