Bring the water, butter, 2 TBSP sugar and salt, to a boil in a heavy saucepan.

Lower the heat and use a wooden spoon to stir in the flour, scraping the bottom of the pan, until the dough forms a ball.

Remove from the heat and allow to cool for 10-15 minutes.

While the dough cools, start heating the oil in a medium frying pan. The oil should be about 1 ½”- 2” deep. Monitor the heat of the oil with a thermometer to maintain about 350 degrees.

In a separate small bowl, beat the egg and vanilla.

Pour 1/3 of the egg mixture into the pan with the dough and stir to combine. Repeat two more times, stirring with the wooden spoon to form a smooth soft dough.

Transfer the dough to a pastry bag fitted with a star tip (we like Ateco #846).

In a shallow dish, combine 1 cup sugar with cinnamon and use a fork to thoroughly combine.

Once the oil is at temperature, pipe the dough into the oil in about 5” lengths, using a sharp knife to separate the dough from the tip. You should be able to cook about 4-5 churros at a time. Cook for 5-6 minutes, turning each churro over about halfway through. Remove churros to a wire rack placed over paper towel lined baking sheet and allow to drain about 30 seconds before transferring to the cinnamon sugar mixture and turning to coat completely. Place churros back on wire rack and continue cooking the remaining churros in the same manner.

Enjoy while still warm!