Step 1: Heat the Oil

In a large skillet or heavy-bottomed saucepan, heat 1½ – 2 inches of vegetable oil over medium-high heat. Attach a candy or deep-fat thermometer to the pan and wait until the oil reaches 360°F. Maintaining the correct temperature is crucial for achieving the perfect texture—too low, and the churros will be greasy; too high, and they will brown too quickly without cooking through.

Step 2: Prepare the Cinnamon Sugar Coating

In a small bowl, mix ½ cup granulated sugar and 1-2 teaspoons ground cinnamon. Set this aside. This coating is what gives churros their signature flavor, so do not skip this step.

Step 3: Make the Churro Dough

1. In a medium saucepan over medium-high heat, combine butter, water, 1 tablespoon of sugar, and a pinch of salt. Stir occasionally until the butter is fully melted, and the mixture comes to a boil.
2. Once boiling, reduce the heat to low and quickly add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon. The dough will look clumpy at first, but continue stirring until a soft, cohesive dough forms. This should take about 1-2 minutes.
3. Remove the pan from heat and let the dough cool for about 5 minutes before adding the egg. This prevents the egg from scrambling when mixed into the warm dough.

Step 4: Incorporate the Egg and Vanilla

1. Transfer the slightly cooled dough to a stand mixer fitted with a paddle attachment, or use a large mixing bowl with a handheld electric mixer.
2. Working quickly, add the egg and vanilla extract to the dough. Beat on medium-high speed for about 30 seconds, or until fully combined. The dough should become smooth and slightly sticky.

Step 5: Pipe and Fry the Churro Bites

1. Spoon the dough into a piping bag fitted with a large open star tip. If you do not have a piping bag, use a plastic bag with a small corner cut off.
2. Hold the piping bag over the hot oil and gently squeeze out 1 to 1½-inch pieces of dough, using kitchen shears to cut each bite-size portion before it drops into the oil. Be careful, as hot oil may splash.
3. Fry 6-8 churro bites at a time, turning occasionally with a slotted spoon, for about 90 seconds to 2 minutes, or until golden brown and crisp.
4. Using the slotted spoon, remove the cooked churro bites and place them on a paper towel-lined plate to drain excess oil.

Step 6: Coat with Cinnamon Sugar

While the churro bites are still warm, roll them in the cinnamon-sugar mixture until evenly coated. Transfer them to a serving plate and repeat the process with the remaining dough.