Ingredients:

  • 1 cup Water
  • 1/2 cup (1 stick) Unsalted Butter, cut into cubes
  • 1 tablespoon Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup All-Purpose Flour (plain), sifted
  • 3 large Eggs, room temperature, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Granulated Sugar (for coating)
  • 2 teaspoons Ground Cinnamon (for coating)
  • 2 tablespoons Melted Butter (optional, for coating)

Instructions:

  1. Prepare the Wet Base: Combine the water, butter, sugar, and salt in a saucepan. Heat over medium-high heat until the butter is completely melted and the mixture comes to a full, rolling boil.
  2. Add Flour and Dry: Immediately remove the pan from the heat. Dump all the sifted flour into the hot liquid at once. Stir vigorously with a wooden spoon until a smooth, thick ball of dough forms and pulls away cleanly from the sides of the pan.
  3. Dry the Dough (Panade): Return the dough ball to low heat. Cook, stirring and turning for 2 minutes, pressing the dough against the bottom of the pan to evaporate excess moisture. This is crucial for crisp churros.
  4. Cool Slightly: Transfer the dough to a mixing bowl (or stand mixer). Mix on low speed for 1 minute to release some heat.
  5. Enrich the Dough: Add the beaten eggs in three slow additions, mixing thoroughly after each one until the dough becomes a glossy, thick, smooth paste. Mix the vanilla extract in with the final addition of egg.
  6. Preheat and Prepare: Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.
  7. Pipe the Churros: Transfer the dough to the piping bag fitted with the star nozzle. Pipe straight sticks (about 4–5 inches long) onto the parchment paper, leaving space between them.
  8. Chill: Place the trays in the refrigerator for 30 minutes. (This helps the ridges hold their shape and structure during baking.)
  9. Bake (Initial Rise): Bake for 15 minutes at 400°F (200°C). The churros should puff up and start to turn pale gold.
  10. Bake (Drying/Crisping): Reduce the oven temperature to 350°F (180°C). Bake for an additional 10–15 minutes, or until deeply golden brown and firm to the touch. Turn the oven off, prop the door open slightly, and leave the churros inside for 5 minutes to dry them out.
  11. Prepare the Coating: Whisk together the cinnamon and sugar in a shallow dish.
  12. Coat and Serve: While the churros are still hot, brush them lightly with the 2 tablespoons of melted butter (if using). Immediately roll each churro stick thoroughly in the cinnamon-sugar mixture until fully coated. Serve immediately.