Homemade Churros

Take the pan off the stove and let the dough cool slightly. Once it's cool enough to handle, add the egg.

Work the egg into the dough as quickly as you can. It might seem like it won't come together at first, but keep mixing; it will eventually form a cohesive dough.

Pour the oil into a large frying pan and heat it. You don't need to completely submerge the churros, but ensure there's enough oil for them to fry evenly. While the oil heats, fill a piping bag fitted with a star tip with about half of the dough – it's easier to manage in smaller batches.

Test the oil by dropping a tiny piece of dough into it. When it turns a deep brown quickly, the oil is ready. Carefully pipe the dough directly into the hot oil, cutting it to your desired length with a fork (it's surprisingly effective). Don't overcrowd the pan; leave enough space for the churros to fry properly.

Fry the churros for about 2 minutes, or until they reach a consistent golden color. If they're browning unevenly, slightly reduce the heat. Once fried, use tongs or a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

While the churros are still warm, roll each one generously in cinnamon sugar until fully coated.