vegetarianMake the dough
In a saucepan, combine the Water, Unsalted Butter, Granulated Sugar, and Salt (fine). Bring to a boil over medium heat, then pull the pan off the heat and add the All-purpose Flour all at once. Stir hard until the mixture comes together into a smooth ball and pulls away from the sides of the pan, then keep stirring for 1 to 2 minutes to dry it out slightly. Scrape the dough into a bowl.
Cool the dough
Let the dough sit for 5 minutes, just until it feels warm rather than hot. It should still be soft and pliable before you add the egg.
Add the egg
Beat in the Egg and Vanilla Extract until the dough is smooth, glossy, and thick enough to pipe. If it looks a little separated at first, keep mixing and it will come together. Spoon the dough into a piping bag fitted with a large star tip.
Fry the churros
Pour the Neutral Oil, such as vegetable or canola, into a deep, heavy pot and heat it to 350° F. Pipe 4- to 5-inch strips of dough straight into the hot oil, cutting each one free as you go. Fry in small batches for 2 minutes on the first side and 2 minutes on the second, turning once, until deeply golden and crisp, then lift them out to drain briefly on paper towels.
Coat and serve
Mix the remaining sugar with the Ground Cinnamon in a shallow dish. While the churros are still hot, roll them in the cinnamon sugar until evenly coated, then serve right away.
