Mix the Coating

• Whisk together 1 cup of sugar and the cinnamon in a shallow dish or on a plate and set aside.
• Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees F. While the oil is heating, prepare the batter. Reduce burner temperature as needed once oil reaches 360 degrees to maintain that temperature.
• Add water, milk, butter, sugar, and salt to a medium saucepan. Bring to a boil over medium-high heat.
• Add flour and immediately reduce the heat to medium-low. Cook and stir constantly with a wooden spoon or rubber spatula until the mixture comes together and is smooth. When you see a hazy coating on the bottom of the pan and the mixture comes together mostly in one lump, it is ready.
• Transfer the mixture to a large mixing bowl and mix with a mixer or by hand for a minute or two to help the mixture cool. Allow to sit for a few more minutes until there is no steam and the mixture is not hot.
• Add the vanilla and one egg to the bowl and mix with an electric mixer until smooth. Add the second egg and mix until the mixture comes together and is smooth.
• Transfer the mixture to a 16-inch piping bag fitted with a rounded star tip (no bigger than ½-inch).
• Carefully pipe mixture into the preheated oil, into about 6-inch lengths, and cut the end with clean scissors.
• Let the churros fry until they are golden brown, about 2 minutes on each side. Transfer the churros to paper towels to dry for 1 to 2 minutes and then roll in the cinnamon/sugar mixture.
• Repeat this process with the remaining dough. Be careful not to add too many churros to the oil at a time. The temperature of the oil will drop when the dough is added. Making too many at once will cause a lower oil temperature which means a longer frying time and greasy churros!