Whisk the gfJules Flour in a large mixing bowl with baking powder, salt, cinnamon and 1 ½ tablespoons sugar.

Heat milk together with the butter (cut the butter into smaller pieces before adding to help them melt faster) in a large saucepan on the stove. Heat gently and as soon as the mixture boils, remove from heat.

Pour mixture into large mixing bowl with flour. Stir until combined, either with a wooden spoon or using an electric mixer.

Allow to cool for 5 minutes, then add eggs or substitute, one at a time with vanilla, mixing until incorporated. The dough should be thick and sticky with air pockets but not so thick that it cannot be piped through the bag. If it is too thick, add more milk, 2 tablespoons at a time. If it's too thin, whisk in more gfJules Flour, 2 tablespoons at a time. If the batter is more like pancake batter and very thin, it will cook up like funnel cakes (also yummy!) but won't hold its shape from being piped through the star-shaped tip.

At this point, the batter may be fried or covered to rest in the refrigerator for up to 24 hrs.

Fill a deep saucepan (at least 10 inches wide) with three inches of oil. Heat until it reaches 350°F on a candy thermometer. Cover a wire rack or tray with paper towels.

In a small bowl, mix the remaining sugar and cinnamon.

Fit a 1M star tip to a piping bag or a large plastic bag and cut the corner out to fit the tip.

Fill with the dough, then pipe directly into the pan, cutting off each dough strip with a knife.

Fry until light brown and crisp – approximately 1 minute per side -- then remove with a slotted spoon and drain on the paper towel covered rack. I always test with a small amount of batter first to be sure the oil is the right temperature and get the timing down right before using all the batter.

Pipe more churros into the oil and then transfer the cooked churros to a tray with the sugar and cinnamon mixture. Toss gently when slightly cooled, then remove to parchment to finish cooling.