Crispy mini churros with cinnamon sugar

Ingredients

• 125 ml water
• 10 g sugar
• Pinch of salt (1 g)
• 10 ml vegetable oil or 20 g butter
• 75 g all-purpose flour
• Vegetable oil for frying (300–500 ml)
• For coating: 50 g sugar + 1.5 g ground cinnamon

Instructions

1. Boil the water with the sugar, salt and oil or butter.
2. Off the heat, add the flour all at once and mix into a thick, smooth dough. Cool a few minutes.
3. Load the dough into a piping bag with a star tip.
4. Pipe 7–10 cm strips onto waxed paper — or straight into the hot oil, snipping with scissors.
5. Fry in plenty of oil until golden and crisp, then roll immediately in the cinnamon sugar.