Golden, crispy fried dough rolled in cinnamon sugar, crackly outside and tender within.
9 steps, about 35 minutes start to finish.
Combine water, butter, sugar, and salt in a saucepan over medium heat. Bring to a boil.
Remove from heat and add flour all at once, stirring vigorously until a smooth dough forms.
Let cool slightly, then beat in eggs one at a time until fully incorporated. Add vanilla.
Transfer dough to a piping bag fitted with a large star tip.
Heat 2-3 inches of oil to 375°F in a heavy pot.
Pipe 4-6 inch strips of dough directly into the hot oil, cutting with scissors.
Fry in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
Mix cinnamon and sugar in a shallow dish. Roll hot churros in the mixture to coat.
Serve immediately with Mexican chocolate dipping sauce.
“Use a star tip rather than a round one, because those ridges give the churros more crisp surface and help them cook through. Roll them in the cinnamon sugar the moment they come out of the oil, while they are still hot and a bit greasy so the coating clings.”
