This is seriously the easiest and best churro donuts recipe you could ever learn how to make. Using the pate a choux recipe to create the dough, you can make everything from cream puffs to eclairs, beignets and of course... CHURROS!
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, sugar, vanilla and salt and bring to a boil.
Reduce heat to medium and allow ingredients to combine completely.
Once your saucepan ingredients have come together, add all of your flour at once.
Quickly stir flour and cinnamon into the butter mixture and remove from heat once you see a film begin to form in your pan.
Let mixture cool slightly, then add to the bowl of a stand mixer fitted with the paddle attachment.
With mixer on medium, add eggs one at a time. Allow each egg to fully incorporate before adding the next egg.
Add your pate a choux dough to your piping bag fitted with the large french tip and pipe donuts on your prepared baking sheet.
Bake donuts at 350 degrees for 10-13 minutes. Donuts should be golden on the bottom, light and airy.
Brush the tops of your churro donuts with simple syrup and dip in pink sugar.
Pipe a ring of whipped cream onto your bottom donut and add the top of the churro donut.