1. Prepare the Cinnamon-Sugar Coating

Start by making the cinnamon-sugar mixture that will coat your churros. In a medium-sized bowl, whisk together 1/2 cup of sugar, 1 cup of organic sugar, and 1 tablespoon of ground cinnamon. This will be the sweet coating that gives your churros their signature flavor. Set the bowl aside for later.

2. Make the Dough

In a saucepan, combine 1/2 cup of milk, 6 tablespoons of unsalted butter, 1 teaspoon of salt, and 1 tablespoon of organic sugar. Place the saucepan over medium-high heat and bring the mixture to a simmer. Stir occasionally to ensure the butter melts completely, and the sugar dissolves into the milk. Once the mixture starts simmering, quickly add the flour in one go, stirring vigorously with a wooden spoon. Continue stirring for about 30 seconds, or until the dough comes together and pulls away from the sides of the pan. This is the key step to ensure that the dough has the right consistency for piping.

Once the dough is formed, remove the saucepan from the heat and transfer the dough into the bowl of a stand mixer. Let it cool slightly for about 5 to 7 minutes. This step helps the dough cool down enough so that when you add the eggs, they don’t cook in the hot mixture.

3. Add the Eggs

Using a stand mixer fitted with the paddle attachment, beat the dough on medium-low speed. Add the eggs one at a time, making sure to fully incorporate each egg before adding the next. The dough will become smooth and slightly sticky as the eggs are incorporated. Scrape the sides of the bowl occasionally to ensure everything is evenly mixed. Continue mixing until the dough has come together and has a consistency that is easy to spoon into a piping bag.

4. Pipe the Churros

Fit a piping bag with a star-shaped tip. Spoon the churro dough into the piping bag, ensuring it’s filled but not overstuffed. This step makes piping the dough much easier. Be sure to twist the top of the bag to keep the dough from spilling out while you work.

In the meantime, pour vegetable oil into a small saucepot, filling it about halfway up the sides. Use a deep-fry thermometer to bring the oil to 350°F (175°C). This temperature is crucial for achieving the perfect crispness. If the oil is too hot, the churros will cook too quickly on the outside and remain raw inside. If it’s too cold, they will absorb too much oil and become greasy.

5. Fry the Churros

Once the oil reaches 350°F, carefully pipe the churro dough into the hot oil, making 4 to 5-inch long strips. You can fry up to three churros at a time, depending on the size of your pot. Use a sharp knife or scissors to quickly cut off the dough from the piping bag once you’ve piped it into the oil.

Fry the churros for about 2 minutes on each side, or until they are lightly golden brown and crispy. Be sure to flip them halfway through to ensure they cook evenly. The churros should puff up slightly and form a crisp, golden-brown crust. Once fried, use a slotted spoon or tongs to remove the churros from the oil and transfer them to the cinnamon-sugar mixture.

6. Coat the Churros

While the churros are still warm, immediately toss them in the cinnamon-sugar mixture to coat them thoroughly. The warm churros will absorb the sugar mixture, giving them that signature sweet, cinnamon flavor. Once coated, place the churros on a cooling rack to allow any excess oil to drain away.

7. Serve and Enjoy

Once the churros have cooled slightly, they’re ready to serve! The exterior should be crisp and golden, while the interior remains soft and airy. They are best enjoyed fresh out of the fryer, but you can also store them for a few hours if needed. Serve the churros with a warm chocolate dipping sauce for an extra indulgence, or simply enjoy them on their own.