Heavy-bottomed pot or deep skillet
Deep-fry thermometer (strongly recommended)
Piping bag fitted with a large open star tip (Ateco 827/829 or Wilton 1M/8B)
Slotted spoon or spider
Paper towels and a wire rack
Make the cinnamon sugar: Stir sugar, cinnamon, and a pinch of salt in a shallow dish. Set aside.
Heat the oil: Pour oil into a heavy pot to a depth of 2–3 inches. Heat over medium to 350–360°F (175–182°C). Adjust heat to maintain temperature.
Cook the dough base: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil, then reduce heat to medium.
Add the flour: Dump in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan, about 1–2 minutes. A thin film on the pan means you did it right.
Cool slightly: Transfer the dough to a bowl. Let it cool for 5 minutes so the eggs won’t scramble.
Beat in eggs and vanilla: Add eggs one at a time, beating well after each until smooth and glossy. Mix in vanilla. The dough should be thick, shiny, and pipeable. If it seems too stiff to pipe, beat in 1–2 tsp water.
Fill the piping bag: Scrape the dough into your piping bag fitted with a star tip. Press to remove air pockets.
Pipe and fry: Hold the bag over the hot oil. Pipe 5–6 inch lengths, cutting each with scissors or a knife directly into the oil. Fry in batches, don’t crowd. Cook 2–4 minutes, turning as needed, until deep golden brown.
Drain and coat: Lift churros onto a rack or paper towels for 15–20 seconds, then toss while still warm in cinnamon sugar to coat evenly.
Serve: Enjoy immediately with chocolate sauce, dulce de leche, or your favorite dip.
Control the heat: Oil that runs too hot burns the exterior before the center sets. Too cool and churros absorb oil.
Use the right tip: A star tip creates ridges that crisp beautifully and hold more cinnamon sugar.
Pipe close to the oil: This prevents splashing and keeps churros straight.
Toss while warm: The sugar sticks best in the first minute after frying.
Test one first: Fry a single churro to check texture and timing before doing a full batch.
