American-Style Churros with Cinnamon Sugar

In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Remove from heat and let cool for 5 minutes.

Transfer the dough to a mixing bowl or keep it in the pan. With an electric mixer or good old arm strength, beat in the eggs one at a time until fully incorporated. Add the vanilla and beat until the dough is smooth, glossy, and slightly sticky. It should hold its shape when lifted with a spoon.

In a large, heavy-bottomed pot (like a Dutch oven), heat the vegetable oil over medium-high heat until it reaches 190°C (375°F). Clip a deep-fry thermometer to the side to keep an eye on the temp.

While the oil heats, fit a piping bag with a large star tip (about 1 cm / 1/2-inch opening). Fill the bag with the warm dough. If you don't have a piping bag, a sturdy zip-top bag with a corner snipped off works in a pinch, but a star tip gives those classic ridges.

Carefully pipe 4–5 inch strips of dough directly into the hot oil, using kitchen scissors to snip the dough at the end. Fry in batches, making sure not to overcrowd the pot. Cook until golden brown, about 2–3 minutes per side, flipping once with tongs or a spider.

Remove the churros with the spider and drain on paper towels for a minute. While still warm, roll them in a shallow dish of cinnamon sugar (mix the 1/2 cup sugar and cinnamon together) until generously coated.

Serve the churros immediately with chocolate or caramel sauce on the side for dipping. They’re best eaten fresh, while the outside is still crackly.