Step 1

Bring 2 1/4 C water to a boil in a saucepan over medium-high heat with the butter, vanilla, salt, and cinnamon stick.

Step 2

When the water is boiling and the butter is completely melted, remove the cinnamon stick and add the flour, all at once.

Step 3

Still with the pan over heat, stir the mixture with a wooden spoon until a smooth dough forms that pulls away from the edges of the pan, around 5 minutes.

Step 4

Remove the dough from heat and transfer it to another bowl or the bowl of a stand mixer. Add the egg and beat it further to incorporate the egg smoothly into the dough.

Step 5

Transfer the dough to a large, very sturdy piping bag fitted with a 3/8″ star tip.

Step 6

Combine the ground cinnamon and the sugar in a large bowl.

Step 7

Put 2-3″ of oil into the bottom of a large Dutch oven or other heavy pot. Attach the probe from a ChefAlarm to the side, with the probe tip placed in the oil but not touching the bottom of the pot. Set the high-temp alarm for 400°F (204°C) and heat the oil. (Set the low-temp alarm to 350°F [176°C] so you can monitor the oil temp when you add the churros so that it doesn’t drop too far.)

Step 8

When the oil reaches the frying temp, pipe 6″ lengths of dough into the hot oil, pinching each churro off at with one hand or some scissors.

Step 9

Cook 4-5 churros at a time to avoid overcrowding, sticking, and overcooling of oil.

Step 10

When the churros turn lovely brown, take one out and temp it with a Thermapen® MkIt should have a temp of 195°F (91°C) or higher.

Step 11

Remove the churros to a wire rack or paper towel-lined baking sheet to cool slightly. Toss them in the cinnamon-sugar mixture.

Step 12

When the oil comes back up to temp, cook more churros. Repeat until you run out of dough.

Step 13

If you haven’t already started eating them by this point, the time is now! Dig in.