Ingredients:

  • 1 cup water
  • 0.5 cup unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup all-purpose flour, sifted
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup granulated sugar (for coating)
  • 1.5 tbsp ground cinnamon
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  2. In a heavy-bottomed saucepan, combine 1 cup water, 0.5 cup cubed butter, 2 tablespoons sugar, and salt. Bring to a rolling boil over medium-high heat.
  3. Add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides. Continue to cook and stir for 2 minutes to evaporate excess moisture.
  4. Transfer dough to a mixer bowl and beat on low for 2 minutes to release steam. Add eggs one at a time, beating thoroughly after each addition, until the dough is glossy and smooth.
  5. Mix in the vanilla extract. Transfer the dough to a piping bag fitted with a large open-star tip.
  6. Pipe 1-inch mounds onto the prepared baking sheets. Bake for 18-20 minutes until golden brown and firm.
  7. Combine 0.5 cup sugar and cinnamon in a small bowl. While churros are hot, lightly brush with melted butter and toss in the cinnamon-sugar mixture to coat.