- 1/ 2 cup water
- 1/ 2 cup whole milk
- 1/ 2 cup unsalted butter
- 1/ 4 cup granulated sugar, divided
- 1/ 2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 1/ 4 cup all-purpose flour
- 4 large eggs
- vegetable oil, for frying
- 2 tablespoons Ceylon cinnamon
For the pâte à choux, begin by placing the water, milk, butter, 1 teaspoon of sugar, salt, and vanilla into a medium saucepan and place it over medium heat.
Stir to melt the butter and incorporate completely.
Once the mixture has been brought to a boil, add the flour all at once and stir vigorously with a wooden spoon until the mixture clumps up into a ball and has dried out adequately and a skin forms on the bottom of the pan, 2-3 minutes.
Remove the mixture from the heat and stir until the steam no longer rises from the batter. Then add in one egg at a time, mixing until the egg is fully incorporated into the batter before adding the next one.
Once all the eggs have been added, transfer the pâte à choux to a large pastry bag fitted with a large closed star tip, set aside.
Add 3 inches of the frying oil to a deep cast-iron skillet or a medium pot, and heat over medium until the oil reaches 350°F.
While the oil is heating, mix together the remaining sugar and Ceylon cinnamon, and transfer to a plate for rolling the cooked churros after frying.
For the churros, when the oil is at 350 F, pipe 6-inch (15 cm) churros into the oil and use a knife or kitchen shears to cut the ends from the piping bag, fry until medium golden brown on both sides (about 1 1/2 - 2 minutes each side).
Transfer the cooked churros onto a plate with paper towel to remove excess oil and then immediately roll them in the cinnamon-sugar mixture.
Continue with the remaining pâte à choux until all of it is gone, serve churros immediately.