May 14, 2014 04:05PM ● Published by Cate Reynolds
1 cup water
2 ½ Tbsp. sugar
½ tsp. salt
2 Tbsp. vegetable oil plus more for frying
1 cup all-purpose flour
½ cup white sugar
1 ½ tsp. cinnamon
In a small bowl, combine cinnamon and sugar and set aside. In a sauce pan over medium, combine water, 2 ½ tablespoons sugar, salt and 2 tablespoons of vegetable oil. Bring to a boil then remove from heat. Stir in flour and mix until a ball forms. Allow to cool. Heat 1 inch of oil in a deep pot to 375 degrees. Transfer the dough to a piping bag fitted with a star tip. Pipe small strips of dough into the oil, taking care not to splash. Pipe 5 or 6 small strips into the oil at a time. Use a spider to remove the dough once it is golden brown, about 1 to 2 minutes. Drain on a paper towel. Toss warm churros in the cinnamon sugar mixture.
Makes about 3 cups of mini churros.