Instructions

• In a large (12") saucepan combine 6 tablespoons unsalted butter, 1 teaspoon Kosher salt, 1 stick cinnamon, and 2¼ cups water. Bring to a rolling boil over medium-high heat.
• Reduce heat to a simmer and cook 3–4 minutes. Use tongs to remove the cinnamon stick and discard.
• Turn the heat to low. Add 2¼ cups all-purpose flour all at once and stir vigorously with a wooden spoon or spatula until the flour is completely incorporated and a smooth dough forms. Continue cooking and stirring on low for about 2 minutes to hydrate and slightly dry the dough.
• Remove the pan from the heat and transfer the dough to a heatproof bowl. Let it cool 3–5 minutes, until it is warm but not hot.
• Stir in 1 teaspoon vanilla extract. Add 1 large egg (lightly beaten) and mix thoroughly until the dough is smooth and homogeneous. The dough will be thick; use some elbow grease to combine fully.
• Meanwhile, pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat the oil to 380–400°F (use a thermometer if available).
• On a large plate or tray, combine 1¼ cup granulated sugar and 2 teaspoons ground cinnamon and set aside.
• Fit a pastry bag with a large star tip and fill it with the dough.
• Working in batches, pipe about 6-inch lengths of dough directly into the hot oil. Use metal tongs or a slotted spoon to separate and turn the churros so they don’t stick together. Fry 2–3 minutes, turning occasionally, until golden brown.
• Transfer fried churros to a paper towel–lined plate to drain. Repeat frying with the remaining dough, keeping the oil temperature near 380–400°F.
• While still warm, toss the churros in the cinnamon-sugar mixture to coat evenly.
• Serve immediately with chocolate sauce on the side, if using.