Ingredients
1 cup water
1 cup all-purpose flour
4¼ oz unsalted butter, at room temperature
2 tbsp granulated sugar
3 eggs
¼ tsp salt
½ tsp vanilla extract
vegetable oil, for deep-fat frying
¼ cup granulated sugar
1 tsp ground cinnamon
Preparation
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Add flour all at once, reduce to low heat, and stir vigorously with a wooden spoon or spatula.
Cook and stir until mixture forms a ball and pulls away from the sides of the pan.
Remove from heat. Cool for at least 10 minutes at room temperature.
Add 1 egg at a time, beating well with a wooden spoon in between additions.
Add the vanilla extract and stir once all the eggs have been incorporated. Transfer mixture to a pastry bag fitted with a large star tip and set aside.
Line a baking sheet with strips of parchment paper, then pipe 4x1-inch logs on it.
Preheat the vegetable oil for frying.
Lift the prepared pastry logs using the edges of the wax paper, then slide gently into the hot oil and discard the parchment paper. Deep fry a few logs at a time in deep hot oil for about 2 minutes until golden brown on both sides, turning once. Drain on paper towels.
In a medium bowl, combine the cinnamon sugar.
Roll warm churros in cinnamon-sugar mixture to coat. Serve immediately.
