1.      Combine the ½ cup of sugar with the ground cinnamon in a regular container. Cover them up with a paper napkin and set aside.

Heat the 300 ml of Sabrosano oil in a large pot, the deeper the better to prevent it from splashing. Heat at medium-high fire until reaching 190° Celsius.

Transfer the dough to a thick pastry bag. For the mini churros, you use a medium tip in star shape. In case you want bigger churros, use a larger tip.

Slide the dough through the pastry bag to the oil pot, creating a churro 15 cm long. Using scissors or a knife, loose the dough. Repeat with 5-7 churros at once and fry them for 10 – 15 seconds approximately.

Transfer the churros to a plate where you can remove the excess oil. Repeat until you are done with the dough

While the churros are hot, roll them in the sugar and cinnamon mixture.

Serve them alone or with your favorite sweet sauce!