How to Make 24 Mini Churros in 15 Minutes

According to breakfast science, food tastes better when it's small in size. I'm not exactly making this up. Researchers from Cornell University have found that small snacks satisfy your hunger just as much as large portions. No wonder the mini versions are so damn useful. In addition, they are more convenient for traveling. That's why I decided to make a mini churros - because a girl can only mess around with a large piece of fried dough for so long. Mini churros are perfectly combined with sliders, cakes and mini pancakes. They are easy to separate, making them the perfect addition to your brunch menu. Churros dough is also surprisingly easy to make from scratch; no special skills are required.If the idea of mixing everything together disgusts you, don't give up just yet. You can also use a chilled sponge cake batter instead of a homemade one. If you use this famous cinnamon sugar, the churros turn out golden like cheese.Mini churros
Pour 2 inches of oil into the pan. Heat until the temperature reaches 375 degrees Fahrenheit, using a candy thermometer.In a saucepan over medium heat, add 1 tablespoon of sugar to the water until it dissolves. You will get a simple syrup.Combine 1/4 cup sugar and cinnamon in another bowl. Set aside.Combine the flour, salt, and 1 tablespoon of oil in a separate bowl. (All the dishes you'll have to prepare will be worth it. I promise.")Gradually add the simple syrup. Mix well.Add the dough pieces to the hot butter using a teaspoon measuring spoon. If you want the churro pieces to be more uniform, use a pastry bag with a metal baking tip.Cook each churro for 30-45 seconds, turning halfway through. Cook in small portions so that the churros don't stick together.Use a slotted spoon to place on a plate covered with a paper towel.Sprinkle with sugar and cinnamon until completely coated. Serve warm with chocolate syrup, powdered sugar, or as is.