Churro with Sprinkles

Step 1

In a medium saucepan, combine 1 cup water, 2 tbsp butter, and a pinch of salt. Bring to a boil over high heat, then reduce to low and add 1 cup flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides, about 1-2 minutes.

Step 2

Remove the pan from heat and let cool for 5 minutes. Beat in 2 eggs one at a time, stirring until fully incorporated after each. The dough should be glossy and hold its shape when scooped.

Step 3

In a shallow dish, mix 1/2 cup sugar with 1 tsp cinnamon. Set aside.

Step 4

Heat 2 cups vegetable oil in a deep skillet or pot to 375°F (190°C). If you don't have a thermometer, test by dropping a small piece of dough—it should sizzle and float immediately.

Step 5

Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch strips directly into the hot oil, cutting with scissors. Fry in batches of 3-4, turning occasionally, until golden brown and crisp, about 2-3 minutes per batch.

Step 6

Remove churros with a slotted spoon and drain on paper towels. While still warm, roll each churro in the cinnamon sugar mixture until coated.

Step 7

Sprinkle the coated churros generously with 1/4 cup sprinkles while the sugar is still tacky. Serve immediately for the best crunch.