Description
Delight in these Best Ever Churro Bites—crispy, golden mini churros coated in a cinnamon-sugar blend. Perfectly fried to a light crunch with a soft interior, these bite-sized treats are an irresistible twist on the classic churro. Ideal for serving as a fun snack or dessert, they pair beautifully with caramel sauce, dulce de leche, or hot fudge for an extra indulgence.
Ingredients
Scale
Dough Ingredients
- 1/4 cup unsalted butter, cut into cubes
- 1 cup water
- 1 tablespoon granulated white sugar
- Pinch salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil (enough to fill skillet 1½ – 2 inches deep)
Cinnamon Sugar Coating
- 1/2 cup granulated white sugar
- 1–2 teaspoons ground cinnamon
Instructions
- Heat the Oil: In a large skillet or heavy-bottomed saucepan, pour 1½ to 2 inches of vegetable oil and heat over medium-high heat. Use a candy or deep-fry thermometer to monitor the temperature until it reaches 360°F (182°C), ensuring proper frying heat.
- Prepare Cinnamon Sugar Coating: In a small bowl, thoroughly mix 1/2 cup granulated sugar with 1-2 teaspoons ground cinnamon. Set this mixture aside for coating the churro bites after frying.
- Make the Dough: In a medium saucepan, combine the butter cubes, water, 1 tablespoon sugar, and a pinch of salt. Heat over medium-high until it reaches a rolling boil. Remove from heat and quickly stir in all the flour vigorously with a wooden spoon until a soft dough forms. Some lumps are fine; the dough might appear slightly uneven at this stage. Let it cool down for about 5 minutes.
- Incorporate Egg and Vanilla: Transfer the warm dough to a stand mixer bowl or large bowl if using a handheld mixer. Immediately add the egg and vanilla extract. Beat at medium-high speed for 30 seconds to combine thoroughly. This quick mixing prevents the egg from cooking due to residual heat.
- Pipe the Churro Bites into Oil: Spoon the dough into a disposable piping bag fitted with a large open star tip. Carefully pipe 1 to 1½ inch lengths directly into the hot oil. Use clean kitchen scissors to snip the dough off, allowing each chunk to fall into the oil. Fry 6-8 bites at a time to avoid overcrowding, which can reduce crispiness.
- Fry Until Golden and Crisp: Fry the bites for approximately 90 seconds to 2 minutes, turning occasionally with a slotted spoon to ensure even browning. Once golden brown and crisp, remove the churro bites and place them on a paper towel-lined plate to drain excess oil.
- Coat and Cool: While the next batch fries, toss the drained churro bites in the cinnamon sugar mixture until coated evenly. Set aside on a separate plate or baking sheet to cool slightly. Repeat the frying and coating process for the remaining dough.
- Serve and Enjoy: Best enjoyed the same day for maximum crispiness. If storing, place the churro bites in a paper bag for next-day consumption, knowing they may lose some crisp texture. For an extra treat, serve with caramel sauce, dulce de leche, or hot fudge as a dip.
Notes
- These churro bites are delicious on their own but can be elevated with dips like caramel sauce, dulce de leche, or hot fudge for added richness.
- Ensure the oil temperature remains steady at 360°F to achieve that signature crisp exterior.
- Do not overcrowd the frying pan; frying in batches helps maintain oil temperature and crispness.
- Consume churro bites fresh to enjoy optimal texture; storing can cause them to soften.
Nutrition
- Serving Size: 6 churro bites (about 60g)
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
