Ingredients:

  • 1 cup (240 ml) Water
  • 1/2 cup (115 g) Unsalted Butter, cubed
  • 1 Tbsp (15 g) Granulated Sugar (for dough)
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1 cup (130 g) All-Purpose Flour, sifted
  • 2 large (Approx. 100 g) Large Eggs, room temperature
  • 1/2 cup (100 g) Granulated Sugar (for coating)
  • 2 tsp (5 g) Ground Cinnamon
  • 3 Tbsp (45 g) Unsalted Butter, melted (for brushing)

Instructions:

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a saucepan, combine water, cubed butter, sugar (1 Tbsp), and salt. Bring to a rapid, rolling boil over medium-high heat, ensuring the butter is fully melted before the water boils.
  3. Remove the saucepan from the heat. Dump all the sifted flour into the liquid at once.
  4. Return the pan to medium heat. Stir vigorously and constantly until the dough comes together into a cohesive ball and pulls away cleanly from the sides of the pan. Continue cooking and stirring for 1–2 minutes to dry out the paste, until a slight film forms on the bottom of the pan.
  5. Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 2–3 minutes to release steam and cool the dough slightly.
  6. Beat the eggs lightly in a separate bowl. Add the eggs to the dough one at a time, mixing well until each egg is fully incorporated before adding the next. Stop mixing once the dough is smooth, glossy, and falls from the spatula in a V shape.
  7. Transfer the dough immediately to a piping bag fitted with a large star tip. Pipe 4–5 inch (10–12 cm) lengths onto the prepared parchment-lined baking sheets, spacing them 1 inch (2.5 cm) apart.
  8. Brush the piped dough lightly with a small amount of the melted butter (reserved from the 3 Tbsp portion). This promotes browning.
  9. Bake at 400°F (200°C) for 15 minutes. Do not open the oven door during this time.
  10. Reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes, or until deeply golden brown and firm to the touch. This dries out the churros.
  11. Turn the oven off and prop the door slightly ajar for 5 minutes to allow gentle cooling and prevent immediate deflation.
  12. While the churros are cooling slightly, combine the 1/2 cup of sugar and cinnamon in a shallow dish.
  13. Remove the warm churros from the oven. Immediately brush the warm churros with the remaining melted butter.
  14. Roll the buttered churros vigorously in the cinnamon-sugar mixture until fully coated. Serve immediately.