Heat a large pot over medium heat. Add the water first.
Next, add the butter.
Follow with the salt and ¼ tsp of ground cinnamon. Bring to boil, stir, and reduce to low heat.
Add the flour.
Stir until the mixture forms a large ball.
Remove from the heat and set aside—allow the dough to rest for about 10 minutes. The dough MUST BE COOL so the eggs don't scramble when added.
When the dough as cooled sufficiently, add the eggs.
Add one egg at a time, mixing until fully combined.
Fill a piping bag with the churro dough and set aside. You may have to work in batches, depending on the size of your piping bag.
In a small bowl, combine the sugar and ½ tsp of cinnamon in a small and set it aside. This is to coat the churros after frying them.
Heat the oil in a large pan over medium heat. As soon as the oil reaches 350°F, start to fry your churros. I recommend pipping the dough directly into the frying oil, cutting with a knife every few inches to get perfect churro strips. Fry the churros until golden brown on all sides, which will take about 1–2 minutes.
Place the churros on a clean paper towel to drain off the excess oil for a few minutes. Sprinkle or dip the churros with the cinnamon sugar mixture and serve!
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