Description
These Best Ever Churro Bites are a delightful twist on traditional churros, featuring small, crispy fried dough pieces coated in cinnamon sugar. Perfect as a sweet snack or dessert, they are quick to prepare and best enjoyed fresh with optional dipping sauces like caramel or hot fudge.
Ingredients
Scale
Dough
- 1/4 cup unsalted butter, cut into cubes
- 1 cup water
- 1 Tbsp granulated white sugar
- Pinch salt
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
For Frying
- Vegetable oil (for frying, about 1½ – 2 inches deep)
Coating
- 1/2 cup granulated white sugar
- 1-2 tsps ground cinnamon
Instructions
- Heat the oil: In a large skillet or heavy-bottomed saucepan, add 1½ to 2 inches of vegetable oil and heat over medium-high heat. Use a candy or deep-fry thermometer to monitor the temperature and bring the oil to 360°F for frying.
- Prepare the cinnamon sugar 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 later.
- Make the dough: In a medium saucepan over medium-high heat, combine the butter, water, 1 tablespoon sugar, and a pinch of salt. Bring the mixture to a boil, then quickly add in all the flour. Stir vigorously with a wooden spoon over low heat until a soft dough forms. It’s normal if the dough looks a bit lumpy and some flour is not fully incorporated. Remove from heat and cool for about 5 minutes.
- Incorporate egg and vanilla: Transfer the dough to the bowl of a stand mixer or a large bowl if using a handheld mixer. Quickly add the egg and vanilla extract, then beat on medium-high speed for about 30 seconds until fully combined. Working quickly is crucial to prevent the hot dough from cooking the egg.
- Pipe the dough into hot oil: Spoon the dough into a disposable piping bag fitted with a large open star tip. Carefully pipe 1 to 1½ inch segments of dough into the hot oil, snipping with kitchen shears to release each bite. Fry 6 to 8 bites at a time, turning occasionally with a slotted spoon for about 90 seconds to 2 minutes until golden brown and crisp.
- Drain and coat: Remove fried churro bites with a slotted spoon and drain briefly on a paper towel-lined plate. While still warm, toss the bites in the cinnamon sugar mixture until well coated. Place on a separate plate or baking sheet to cool slightly.
- Repeat frying and coating: Continue frying the remaining dough in batches, coating each batch in the cinnamon sugar while the next batch fries.
- Serve: Best served the same day for optimum crispness. You can store leftovers in a paper bag for up to one day, though the bites may lose some crispness. Optionally, serve with dipping sauces like caramel, dulce de leche, or hot fudge.
Notes
- You can enjoy the churro bites plain or serve them with dipping sauces such as caramel sauce, dulce de leche, or hot fudge for extra indulgence.
- Make sure the oil is at the correct temperature (360°F) to ensure the churro bites cook evenly and become crispy without absorbing excess oil.
- Work quickly when adding the egg to the dough to avoid scrambling it due to residual heat.
- Use kitchen shears to control the size of the churro bites and avoid getting burnt by hot oil splashes.
- Storing the churro bites in a paper bag maintains some texture but best consumed fresh.
Nutrition
- Serving Size: 6 churro bites (about 60g)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
