In a saucepan over medium-high heat, melt butter, then add water, salt, vanilla and 1 stick of cinnamon. Bring to a boil, then remove the mixture from the heat. Remove the cinnamon stick and discard it.
Add the flour to the mixture and stir until smooth dough is formed, about 3 minutes. Allow the dough to cool for 15 minutes.
Transfer to a mixing bowl and add the egg. Stir quickly until the egg is well incorporated. Stir quickly so that the egg doesn’t cook and become scrambled eggs from the remaining heat.
Place the dough in a piping bag fitted with a star tip.
Prepare the dipping mixture by mixing the cinnamon and sugar in a shallow bowl. Set aside.
Frying the Churros:
Heat oil in a Dutch oven or saucepan to 350F degrees. Use a candy thermometer to monitor and maintain that temperature.
Hold the piping bag above the oil and pipe about6-inch lengths of dough into the hot oil. Turn regularly and allow them to cook until golden brown, about 2 minutes.
Transfer to paper towels to drain briefly then dip and roll them in the cinnamon and sugar mixture. Serve and enjoy your cinnamon toast crunch churros!
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