1️⃣ Prepare Your Work Station:

Combine ½ cup sugar and ½ teaspoon cinnamon together in a shallow bowl for your cinnamon sugar coating. 🍚
Line a large plate with a double layer of paper towel ready for your cooked churros. 🧻
Fill a large pot or deep skillet with 1 ½ – 2 cups of oil. 🛢️
2️⃣ Make the Best Churro Dough:

Heat the butter in a medium-sized saucepan. 🧈
Add in the water, sugar, vanilla, cinnamon, and salt. Bring to a simmer for 5 minutes while mixing occasionally. 🌡️
Add in the flour, stirring with a large wooden spoon until well blended and forms a ball. 🍚
Take off heat and allow to cool for 10 minutes, or until just warm to the touch. ⏳
While dough is cooling, heat oil over medium-high heat to 360°F (180°C). 🌡️
Once dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it’s not coming together, but keep beating)! 🥚
Add in the second egg and repeat the process until a dough forms. 🥚
Scoop dough into a strong double-lined pastry bag with a large open star tip nozzle (Wilton 1M or Ateco 845/846 recommended). 🥄
3️⃣ Cook Churros:

Lightly oil the blade end of your scissors and set aside. ✂️
Carefully pipe 5-6-inch long strips of dough into hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time to avoid over-crowding your pot. 🍳
Fry until golden browned, about 2 minutes each side. 🔄
Transfer to paper towel-lined plate for a few seconds, then roll in the cinnamon sugar. 🍩
Repeat with remaining dough. 🍪
Serve warm with melted chocolate or caramel sauce, fruit, or ice cream. 🍫🍮🍓🍦