Churros

In a medium saucepan, bring the water, butter, sugar, and salt to a rolling boil over medium-high heat. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.

Remove from heat and let cool for 5 minutes. Beat in the egg and vanilla extract until the dough is completely smooth and cohesive. Transfer the dough to a strong piping bag fitted with a large open star tip.

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to exactly 350°F (175°C) using a deep-fry thermometer.

Carefully pipe 4-to-6-inch strips of dough directly into the hot oil, using scissors or a knife to snip the ends. Fry 3-4 churros at a time for about 2 minutes per side until deeply golden brown and crispy.

Remove the churros with a slotted spoon or spider and let them drain on the paper towels for 30 seconds. While still hot, roll them in the cinnamon-sugar mixture until completely coated. Serve immediately, ideally with chocolate sauce.