Churros

1. 1. Mix the coating sugar and cinnamon in a shallow dish and set aside.
2. Combine the water, butter, tablespoon of sugar and salt in a saucepan. Bring to a boil over medium heat.
3. Reduce the heat to low and add all the flour at once. Stir firmly until a smooth dough forms and pulls away from the sides. Continue stirring for 1 minute.
4. Transfer the dough to a bowl and let cool for 5–10 minutes, until warm rather than hot.
5. Add the egg and vanilla. Beat with a hand mixer or stir firmly until smooth. The dough will initially look separated, then come together into a thick, sticky mixture.
6. Spoon into a sturdy piping bag fitted with a large open-star tip, approximately ½ inch wide.
7. Heat about 2 inches of oil in a deep, heavy pot to 350°F (175°C), leaving plenty of space above the oil.
8. Carefully pipe 4–5-inch lengths just above the oil, cutting each with kitchen scissors. Fry a few at a time for 3–5 minutes, turning until evenly golden. Keep the oil near 350°F between batches.
9. Transfer to paper towels to drain briefly, then roll in the cinnamon sugar while still warm.
10. Serve immediately with your favourite dipping sauce.

Tip: The star tip creates ridges that help the churros cook evenly. Use a strong piping bag—the dough is thick.