Homemade Churros with Cinnamon Sugar

Method

1. In a shallow bowl, mix together 1/2 cup sugar and 1/2 teaspoon cinnamon; set aside.
2. Line a large plate with a double layer of paper towels and set aside.
3. Fill a large pot or deep skillet with 1 1/2 to 2 cups of oil and heat over medium-high heat to 360°F.
4. In a medium saucepan, melt the butter over medium heat. Add the water, 2 tablespoons sugar, vanilla, 3/4 teaspoon cinnamon, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Remove from heat and stir in the flour all at once with a wooden spoon until the mixture forms a smooth ball. Let cool for 10 minutes, or until just warm to the touch.
6. Once the dough has cooled, beat in one egg until fully incorporated (the mixture may look separated at first, but keep beating). Add the second egg and beat until a smooth dough forms.
7. Transfer the dough to a strong piping bag fitted with a large open star tip (such as Wilton 1M or Ateco 845/846).
8. Lightly oil a pair of scissors and set aside. Carefully pipe 5- to 6-inch (12-15 cm) strips of dough into the hot oil, cutting the ends with the oiled scissors. Fry 4-5 churros at a time to avoid overcrowding.
9. Fry until golden brown, about 2 minutes per side. Transfer to the paper towel-lined plate for a few seconds, then roll immediately in the cinnamon sugar mixture.
10. Repeat with the remaining dough.
11. Serve warm with melted chocolate, caramel sauce, fruit, or ice cream.