Updated: Apr 24, 2020
Prep: 15 min | Cooking: 20 min | Total: 35 min
Water (1 cup)
Butter (1/2 stick or 4 tbsp)
Granulated sugar (2 tbsp)
Salt (1/2 tsp)
All-purpose flour (1 cup)
Vanilla extract (1/2 tsp)
Vegetable or canola oil
Large egg (1)
Ground cinnamon (1 tsp)
More sugar (3/4 cup)
Note: Piping bag required. If you do not have one, cut a small hole in the corner of a large plastic bag, or try rolling a piece of parchment paper into a cone shape.
In a medium saucepan on medium heat, mix together water, butter, sugar, and salt. Bring to a light boil.
Add flour and vanilla and reduce heat to low. Stir constantly until mixture is smooth and forms one large ball.
Fill a separate large saucepan roughly 1 1/2 inches with vegetable oil. Heat on medium-high.
Remove from heat. Add egg and mix by hand or with electric mixer until fully incorporated.
Fit dough into a piping bag. Carefully pipe 6" lines of dough onto the surface of the oil and cut ends of dough off with scissors. You may do as many at a time as you feel comfortable with. Carefully turn each churro around until all sides are golden brown (about 2 minutes per).
Transfer completed churros to a layer of paper towels to dry. Sprinkle on cinnamon and sugar toppings. Serve hot or room temp.