Description
These Best Ever Churro Bites are bite-sized, golden fried dough treats coated in cinnamon sugar, delivering the perfect crispy exterior and soft interior. Made by frying piped dough in hot oil until golden and sprinkled with cinnamon sugar, they’re a delightful, easy-to-make dessert or snack that pairs wonderfully with caramel, dulce de leche, or hot fudge.
Ingredients
Scale
Churro Dough
- 1/4 cup unsalted butter, cut into cubes
- 1 cup water
- 1 Tbsp granulated white sugar
- Pinch of salt
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
For Frying
- Vegetable oil (enough for 1½ – 2 inches depth in skillet)
Cinnamon Sugar Coating
- 1/2 cup granulated white sugar
- 1-2 tsp ground cinnamon
Instructions
- Heat Oil: In a large skillet or heavy-bottomed saucepan, heat 1½ to 2 inches of vegetable oil over medium-high heat. Use a candy or deep-fry thermometer to bring the oil temperature to 360°F (182°C).
- Mix Coating: In a small bowl, whisk together 1/2 cup granulated sugar and 1 to 2 teaspoons of ground cinnamon. Set aside for coating the churro bites after frying.
- Prepare Dough: In a medium saucepan over medium-high heat, combine 1/4 cup unsalted butter, 1 cup water, 1 tablespoon sugar, and a pinch of salt. Bring the mixture to a boil. Remove from heat and immediately add 1 cup all-purpose flour. Stir vigorously with a wooden spoon over low heat until a soft dough forms, even if still slightly lumpy.
- Incorporate Egg and Vanilla: Allow the dough to cool for about 5 minutes. Transfer the dough to the bowl of a stand mixer or a large bowl if using a handheld mixer. Quickly add 1 large egg and 1 teaspoon vanilla extract, then beat on medium-high speed for 30 seconds until fully combined, ensuring the egg does not scramble.
- Pipe Dough 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, cutting the dough with kitchen shears as pieces drop in. Fry 6 to 8 bites at a time.
- Fry Until Golden: Fry the churro bites, turning occasionally with a slotted spoon, for 90 seconds to 2 minutes or until they are golden brown and crisp.
- Drain and Coat: Remove the fried churro bites with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still warm, toss them in the cinnamon sugar mixture until fully coated.
- Repeat in Batches: Continue frying the remaining dough in batches and coat each batch as described. Serve churro bites warm the same day for the best crispness, or store in a paper bag for next-day consumption, noting they will lose some crispness.
Notes
- These churro bites are delicious on their own but can be served with caramel sauce, dulce de leche, or hot fudge for extra indulgence.
- Work quickly when adding the egg to the dough to prevent it from scrambling due to residual heat.
- Maintain oil temperature at 360°F for even frying and crispy texture.
- Use kitchen shears to easily cut dough lengths directly into hot oil safely.
- For best results, consume the churro bites the same day they are fried.
Nutrition
- Serving Size: 6 churro bites (about 60g)
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
