Mini Churros

In a small saucepan, bring 1 stick of butter (1/2 cup), 1 cup water, and 1/4 tsp salt to a boil.

Then add 1 cup of flour and stir until the mixture forms a ball, about 30 seconds. Remove from heat.

Transfer it directly to a mixer with a paddle attachment. Mix this on low speed until cooled to about room temperature.

Add 3 eggs, one at a time, and mix until dough is smooth and combined.

Transfer the dough to a pastry bag with a large star tip. We couldn't find our pastry bag so we used a ziploc bag and cut the corner to fit the star tip.

Make sure the oil is at 350F before you pipe the batter. Use scissors to cut the batter as it's going into the oil, about 3-4 inches if you want them small.

Let it swim around until it's golden brown. Don't crowd them by adding too much at one time.

Using a slotted spoon, transfer the churros to paper towels to remove excess oil. Then immediately roll them in the cinnamon-sugar mixture (shown below).

We used 1 cup of sugar with 2 tbsp cinnamon (we actually used Saigon Cinnamon that we got from Spices, Inc.). Also for extra flavor, we added some vanilla bean!

Drop the mini churros in the sugar mixture and coat it evenly.

See how easy that was to make churros? From start to finish, it could be fast as 20 minutes. We love the crunch of the outside with the sweet cinnamon sugar and the warm soft dough on the inside. It's very similar to a donut! And here's a quick tip: If you want to serve it the next day, just reheat it in the oven at 200-250 degrees for about 5 minutes or until warm. I'm so glad we finally got the opportunity to make homemade mini churros! And yes, I like my desserts "mini-sized."