Cinnamon Churro Donuts

Instructions

1. In a medium saucepan, combine water, butter, granulated sugar, and salt. Heat over medium until butter melts and mixture just boils.
2. Remove from heat and immediately stir in all flour at once until a smooth dough forms and pulls away from pan sides.
3. Return to low heat; cook, stirring constantly, 1–2 minutes to dry dough slightly. Remove from heat; cool 5 minutes.
4. Transfer dough to stand mixer bowl fitted with paddle attachment. Beat on medium speed, adding eggs one at a time until fully incorporated. Beat in 1 1/2 tsp vanilla extract until smooth and glossy.
5. Set up a piping bag fitted with a large star tip and fill with dough.
6. Heat oil in a deep fryer or heavy pot to 375°F (190°C) measured with a thermometer.
7. Pipe 3–4 inch dough rings directly into hot oil, cutting dough with scissors at base. Fry 2–3 minutes per side until golden brown and crisp; turn halfway with a slotted spoon. Do not overcrowd.
8. Drain churro donuts on paper towels for 5 minutes.
9. In a shallow bowl, mix 3/4 cup granulated sugar with ground cinnamon. While warm, roll each donut thoroughly in cinnamon sugar.
10. In a small bowl, whisk powdered sugar with milk and 1/2 tsp vanilla extract until smooth and pourable.
11. Drizzle or lightly coat cinnamon churro donuts with vanilla glaze before serving.
12. Let donuts set for 5 minutes to allow glaze to firm slightly.