1. Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.

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2. Remove the saucepan from the heat, and let the dough cool for a few minutes until it’s no longer steaming. Add 2 large eggs one at a time, mixing well after each addition. Be sure the dough cools enough so the eggs don’t cook when added.

3. Mix in the vanilla extract until the dough is smooth and shiny. This will ensure a flavorful and light churro dough.

Step 2: Prepare the cinnamon sugar coating

1. In a shallow bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Mix well to ensure the sugar is evenly coated with the cinnamon. Set this aside for later.

Step 3: Heat the oil and fry the churros

1. Heat 4 cups of vegetable oil in a deep fryer or large frying pan over medium-high heat. You’ll want the oil to be around 350°F (175°C) for optimal frying temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it—if it sizzles and floats to the surface quickly, the oil is ready.

2. Transfer the churro dough to a piping bag fitted with a large star-shaped tip. If you don’t have a piping bag, a sturdy resealable plastic bag with the corner cut off can also work.

3. Carefully pipe the dough into the hot oil, making churros that are about 4-6 inches long. You can make them longer or shorter, depending on your preference. Do not overcrowd the pan—work in batches of 3-4 churros at a time.

4. Fry the churros for 2-3 minutes on each side, turning them occasionally until golden brown and crispy. Use a slotted spoon or tongs to remove the churros from the oil and place them on a plate lined with paper towels to drain excess oil.

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