- Bring the water, butter, vanilla, sugar, and salt to a boil in a saucepan.
- Remove from heat and add flour, stirring vigorously with a wooden spoon. The mixture should form a large ball that detaches from sides.
- Continue cooking stirring, over low heat for 1 minute and then remove from stove.
- Add eggs one at a time mixing vigorously after each addition and ensuring the mixture is smooth and even before adding next egg.
- Preheat the oven to 190°C (400°F).
- Line a baking sheet with parchment paper.
- Transfer the churros dough into a pastry bag with a large, star-shaped tip. Squeeze out small, 9- to 10-cm (4-in.) long strips. Use a knife if needed to cut the dough.
- Bake on middle rack for 15 to 18 minutes or until churros are lightly golden. Turn off the oven and leave churros inside for 5 to 8 minutes, until golden brown.
- Mix sugar with cinnamon in large bowl.
- Roll freshly baked churros in the sugar-cinnamon blend.
- Heat fondue as indicated on package and serve with churros.
The churros' thickness will influence baking time. Keep an eye on them while baking and watch their colour. Make sure you use a star-shaped tip that is sufficiently large.
Enjoy this Spanish classic without the frying! They will be crispy on the outside and soft on the inside when oven baked.