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1
Add the water, cinnamon stick, vanilla, butter, and salt to a large saucepan and bring to a boil over medium heat.
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2
As soon as the mixture boils, remove from the heat and discard the cinnamon stick.
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3
Add the flour to the saucepan all at once, stirring with a wooden spoon until it forms a shaggy ball of dough.
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4
Transfer the dough to a stand mixer fitted with the paddle attachment.
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5
Turn the mixer on at medium speed and add the egg, mixing until its thoroughly incorporated and the dough is smooth and sticky.
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6
Use a spatula to scrape the dough into a pastry bag fitted with a large star tip.
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7
Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the sides of the pan).
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8
Heat over medium-high heat until a deep-frying thermometer registers 360 degrees F.
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9
While the oil is heating, add the sugar and ground cinnamon to a medium bowl.
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10
Stir with a whisk until thoroughly combined.
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11
Set aside.
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12
Working in batches, pipe 2 to 3 approximately 4-inch-long churros into the oil (use a table knife to cut off the batter at the tip).
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13
With a spider or the tip of a long-handled slotted metal spoon, fully submerge the churros in the oil.
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14
Fry until golden brown, carefully flipping and re-submerging the churros under the hot oil, about 2 minutes.
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15
Remove with a spider or slotted spoon and drain on a wire rack over a paper towel.
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16
Cool slightly before tossing in the cinnamon sugar.
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17
Repeat with the remaining churro batter.
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18
Be sure to keep the oil temperature consistent while frying.
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19
Serve warm, with .
