In an 8” or larger frying pan or deep fryer, heat 2 cups of vegetable oil to 350°F. It is important to have about an inch and a half of oil in your pan in order to float the churros properly.

Combine ½ cup granulated sugar and 1 teaspoon ground cinnamon in an 8 x 8-inch dish and set aside. Be sure the sugar and cinnamon are well blended.

Next, whisk together 1 cup sifted all-purpose flour, and ½ teaspoon baking powder in a bowl and set aside.

Then in a medium saucepan using medium heat, bring to a boil ⅓ cup unsalted butter, 1 cup purified water, 2 tablespoons granulated sugar, ½ teaspoon vanilla extract, and ¼ teaspoon kosher salt. Remove from heat once the ingredients come to a boil.

Then quickly add 1 cup all-purpose flour, and ½ teaspoon baking powder to the saucepan and stir ingredients together with a rubber spatula until the mixture is well blended and has a smooth dough-like consistency. Then pour the churro dough from the saucepan into the large mixing bowl. Allow the dough to cool for 5 minutes.

Now add 1 whisked egg to the dough and mix using a hand mixer on medium to high until the churro dough becomes smooth and silky.

Place the hot dough into a piping bag with a star tip. Pipe a line of churro batter 6 inches long directly into the preheated vegetable oil. Use scissors or a sharp knife to cut a 6-inch length of the churro.

Fry churros for 2 minutes, then flip them using tongs and continue to fry for 2 minutes or until golden brown on both sides.

Place the fried churros on a cookie sheet lined with paper towels and allow to drip excess oil and cool. Once cool enough to touch, roll in cinnamon-sugar mixture.

Garnish with hot fudge topping or any of your favorite toppings. Serve warm!