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Cinnamon Sugar Churro Bites Irresistible Dessert Treat

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- 1 cup water - 1/2 cup unsalted butter - 1 tablespoon sugar - 1/4 teaspoon salt - 1 cup all-purpose flour - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sugar (for coating) - 2 teaspoons ground cinnamon - Vegetable oil (for frying) Each ingredient plays a key role in making churro bites tasty. Water and butter create the dough base. Sugar adds sweetness and a hint of flavor. Salt balances all the tastes. All-purpose flour gives the churros their structure. Eggs make the dough rich and help it puff up when fried. Vanilla extract adds a warm, inviting flavor. The coating of sugar and cinnamon gives that classic churro taste. Finally, vegetable oil is essential for frying, making the bites crispy and golden. You can swap unsalted butter with coconut oil or margarine for a dairy-free option. If you need a sugar alternative, try using coconut sugar or a sugar substitute like stevia. For a gluten-free version, use a gluten-free all-purpose flour blend. Instead of eggs, a mix of flaxseed and water or applesauce can work as a binding agent. These simple swaps keep the churro bites delicious while meeting various dietary needs. {{ingredient_image_1}} 1. Start by boiling a cup of water, half a cup of butter, a tablespoon of sugar, and a quarter teaspoon of salt in a medium saucepan. Stir until it bubbles. 2. Remove the pan from heat, then quickly add one cup of all-purpose flour. Stir fast until the mix forms a ball that pulls away from the pan. 3. Let the dough cool for a few minutes. Then, add two large eggs, one at a time. Mix well after each egg. Stir in one teaspoon of vanilla extract until the dough is smooth. 4. Heat about two inches of vegetable oil in a deep skillet or pot over medium heat. Aim for 350°F (175°C). 5. While waiting for the oil, mix half a cup of sugar with two teaspoons of ground cinnamon in a shallow bowl. This will be your sweet coating. 6. Take a piping bag or a zip-top bag. Cut the tip off and fill it with the dough. Pipe small pieces into the hot oil, cutting them with scissors. 7. Fry the churro bites for two to three minutes. They should turn golden brown all over. Do not overcrowd the oil; fry in batches. 8. Use a slotted spoon to remove the bites and drain them on paper towels. Toss them right away in the cinnamon sugar mix until coated. 9. Keep frying until all the dough is cooked and covered in sugar. - Not Cooling the Dough: If you add eggs while the dough is too hot, it can cook the eggs. - Overcrowding the Pan: Adding too many churro bites at once can lower the oil temperature. This leads to soggy churros. - Skipping the Sugar Coating: This is where the magic happens! Don't skip the cinnamon sugar for that delightful flavor. - Not Testing Oil Temperature: If the oil isn’t hot enough, the churros will absorb too much oil and become greasy. Use a small piece of dough to test. To make your churro bites light and fluffy, ensure you mix the dough well. After mixing the flour into the hot butter and water, let it cool slightly before adding the eggs. This helps keep the texture right. When frying, keep the oil at 350°F. If it's too hot, the churros burn quickly. If it’s too cool, they soak up too much oil. Fry in small batches to ensure even cooking. Toss them in cinnamon sugar right after frying for the best flavor. Store your leftover churro bites in an airtight container at room temperature. They stay fresh for about one day. If you want them to last longer, you can refrigerate them, but they may lose some crispness. To revive them, reheat in the oven at 350°F for a few minutes. This helps them regain their crunch. Serving churro bites warm is key to enjoying their full flavor. A rustic basket lined with parchment paper makes a charming presentation. I love to pair them with a small bowl of chocolate or caramel sauce for dipping. You can also try serving them with whipped cream or even a scoop of ice cream. Each bite is a treat! Pro Tips Perfect Oil Temperature: Make sure your oil is at the right temperature (350°F or 175°C) for frying. If it's too hot, the churro bites will burn on the outside and remain raw inside. If it's too cool, they'll absorb excess oil and become greasy. Use Piping Bags: For a cleaner and more controlled way to pipe the dough into the oil, use a piping bag or a zip-top bag. This will give you evenly sized churro bites that fry uniformly. Coating Immediately: Toss the churro bites in the cinnamon sugar mixture immediately after frying while they're still warm. This ensures that the sugar adheres well and creates a deliciously sweet crust. Batch Frying: Fry the churro bites in small batches to avoid overcrowding the oil. This allows for even cooking and prevents the temperature of the oil from dropping too much. {{image_2}} You can easily change the flavor of your churro bites. For a chocolate twist, add cocoa powder to the dough. Use about 2 tablespoons of cocoa and reduce the flour slightly. You can also dip the churro bites in melted chocolate after frying. For caramel lovers, drizzle warm caramel sauce over the bites. You could even mix some caramel into the dough for extra richness. Want to make these churro bites gluten-free? Swap out the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that contains xanthan gum for better texture. This ensures the churros still puff up nicely. Follow the same recipe, and you’ll enjoy delicious churros without gluten. If frying isn’t your thing, try an air fryer! Set it to 350°F (175°C) and spray the churro bites lightly with oil. Cook them in batches for about 10 minutes, flipping halfway through. They will be crispy and golden. You can also bake them in an oven. Preheat to 375°F (190°C) and place the churro bites on a baking sheet. Bake for 15-20 minutes, or until golden. Just remember to coat them in cinnamon sugar right after baking! If you have leftover churro bites, store them in an airtight container. They stay fresh for about 1 to 2 days in the fridge. Place a paper towel at the bottom of the container to absorb excess moisture. This helps keep them crisp. When you want to eat them, take them out and let them sit for a few minutes to bring them back to room temperature. To reheat churro bites, you can use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the churro bites on a baking sheet and heat for about 5-7 minutes. This keeps them warm and crispy. If you use an air fryer, set it to 350°F (175°C) and reheat for about 3-4 minutes. Avoid using a microwave, as it can make them soggy. For longer storage, you can freeze churro bites. Let them cool completely before freezing. Arrange them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can last up to 2 months in the freezer. When you’re ready to enjoy them, reheat from frozen using the oven or air fryer. This method keeps them tasty and maintains their crunch. You can check the oil's heat by using a thermometer. The ideal temperature is 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready. Frying at the right temperature ensures a crisp churro bite. Yes, you can! Prepare the dough and store it in the fridge for up to 24 hours. When you're ready to fry, let the dough sit at room temperature for about 15 minutes. This will make it easier to pipe into the oil. Fried churro bites taste best fresh, so fry them just before serving. To avoid greasy churro bites, maintain the oil temperature. If the oil is too cool, the dough absorbs more oil. Only fry a few pieces at once, giving them space to cook evenly. After frying, place them on paper towels to absorb any excess oil. This keeps your churro bites light and crispy. Yes, churro bites can be frozen! After frying, let them cool completely. Place them in an airtight container or a freezer bag. They will last up to three months in the freezer. To enjoy, reheat them in the oven at 350°F (175°C) for about 10 minutes. This will restore their crispiness. In this blog post, we covered how to make delicious churro bites. We discussed the key ingredients, step-by-step cooking instructions, and tips for the best texture and flavor. I shared common mistakes to avoid, as well as variations and storage tips. As you try these recipes, remember that practice makes perfect. Enjoy experimenting with flavors and methods. Your churro bites will be a hit! Keep these tips in mind for tasty treats every time.

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Craving a sweet treat? You’re in for a delight with my Cinnamon Sugar Churro Bites! These little bites pack all the flavor of classic churros, but they’re easy to make at home. Whether you plan to share or enjoy them all by yourself, this dessert will leave you wanting more. Let’s dive into the simple steps that will transform your kitchen into a churro paradise!

Why I Love This Recipe

  1. Deliciously Sweet: The combination of cinnamon and sugar creates a delightful flavor that makes these churro bites irresistible.
  2. Easy to Make: This recipe breaks down the process into simple steps, making it accessible for bakers of all skill levels.
  3. Perfect for Sharing: These bite-sized treats are perfect for gatherings, ensuring everyone can enjoy a delicious snack.
  4. Customizable Dipping Sauces: Serve with chocolate or caramel sauce, allowing everyone to personalize their churro bites experience.

Ingredients

Complete List of Ingredients

– 1 cup water

– 1/2 cup unsalted butter

– 1 tablespoon sugar

– 1/4 teaspoon salt

– 1 cup all-purpose flour

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup sugar (for coating)

– 2 teaspoons ground cinnamon

– Vegetable oil (for frying)

Description of Ingredients Used

Each ingredient plays a key role in making churro bites tasty. Water and butter create the dough base. Sugar adds sweetness and a hint of flavor. Salt balances all the tastes. All-purpose flour gives the churros their structure. Eggs make the dough rich and help it puff up when fried. Vanilla extract adds a warm, inviting flavor. The coating of sugar and cinnamon gives that classic churro taste. Finally, vegetable oil is essential for frying, making the bites crispy and golden.

Alternatives for Common Ingredients

You can swap unsalted butter with coconut oil or margarine for a dairy-free option. If you need a sugar alternative, try using coconut sugar or a sugar substitute like stevia. For a gluten-free version, use a gluten-free all-purpose flour blend. Instead of eggs, a mix of flaxseed and water or applesauce can work as a binding agent. These simple swaps keep the churro bites delicious while meeting various dietary needs.

Step-by-Step Instructions

Detailed Cooking Instructions

1. Start by boiling a cup of water, half a cup of butter, a tablespoon of sugar, and a quarter teaspoon of salt in a medium saucepan. Stir until it bubbles.

2. Remove the pan from heat, then quickly add one cup of all-purpose flour. Stir fast until the mix forms a ball that pulls away from the pan.

3. Let the dough cool for a few minutes. Then, add two large eggs, one at a time. Mix well after each egg. Stir in one teaspoon of vanilla extract until the dough is smooth.

4. Heat about two inches of vegetable oil in a deep skillet or pot over medium heat. Aim for 350°F (175°C).

5. While waiting for the oil, mix half a cup of sugar with two teaspoons of ground cinnamon in a shallow bowl. This will be your sweet coating.

6. Take a piping bag or a zip-top bag. Cut the tip off and fill it with the dough. Pipe small pieces into the hot oil, cutting them with scissors.

7. Fry the churro bites for two to three minutes. They should turn golden brown all over. Do not overcrowd the oil; fry in batches.

8. Use a slotted spoon to remove the bites and drain them on paper towels. Toss them right away in the cinnamon sugar mix until coated.

9. Keep frying until all the dough is cooked and covered in sugar.

Common Mistakes to Avoid During Cooking

– Not Cooling the Dough: If you add eggs while the dough is too hot, it can cook the eggs.

– Overcrowding the Pan: Adding too many churro bites at once can lower the oil temperature. This leads to soggy churros.

– Skipping the Sugar Coating: This is where the magic happens! Don’t skip the cinnamon sugar for that delightful flavor.

– Not Testing Oil Temperature: If the oil isn’t hot enough, the churros will absorb too much oil and become greasy. Use a small piece of dough to test.

Tips & Tricks

Tips for Perfecting the Texture and Flavor

To make your churro bites light and fluffy, ensure you mix the dough well. After mixing the flour into the hot butter and water, let it cool slightly before adding the eggs. This helps keep the texture right. When frying, keep the oil at 350°F. If it’s too hot, the churros burn quickly. If it’s too cool, they soak up too much oil. Fry in small batches to ensure even cooking. Toss them in cinnamon sugar right after frying for the best flavor.

Storage Tips for Leftover Churro Bites

Store your leftover churro bites in an airtight container at room temperature. They stay fresh for about one day. If you want them to last longer, you can refrigerate them, but they may lose some crispness. To revive them, reheat in the oven at 350°F for a few minutes. This helps them regain their crunch.

Recommendations for Serving and Pairing

Serving churro bites warm is key to enjoying their full flavor. A rustic basket lined with parchment paper makes a charming presentation. I love to pair them with a small bowl of chocolate or caramel sauce for dipping. You can also try serving them with whipped cream or even a scoop of ice cream. Each bite is a treat!

Pro Tips

  1. Perfect Oil Temperature: Make sure your oil is at the right temperature (350°F or 175°C) for frying. If it’s too hot, the churro bites will burn on the outside and remain raw inside. If it’s too cool, they’ll absorb excess oil and become greasy.
  2. Use Piping Bags: For a cleaner and more controlled way to pipe the dough into the oil, use a piping bag or a zip-top bag. This will give you evenly sized churro bites that fry uniformly.
  3. Coating Immediately: Toss the churro bites in the cinnamon sugar mixture immediately after frying while they’re still warm. This ensures that the sugar adheres well and creates a deliciously sweet crust.
  4. Batch Frying: Fry the churro bites in small batches to avoid overcrowding the oil. This allows for even cooking and prevents the temperature of the oil from dropping too much.

Variations

Different Flavor Options

You can easily change the flavor of your churro bites. For a chocolate twist, add cocoa powder to the dough. Use about 2 tablespoons of cocoa and reduce the flour slightly. You can also dip the churro bites in melted chocolate after frying. For caramel lovers, drizzle warm caramel sauce over the bites. You could even mix some caramel into the dough for extra richness.

Gluten-Free Adaptations

Want to make these churro bites gluten-free? Swap out the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that contains xanthan gum for better texture. This ensures the churros still puff up nicely. Follow the same recipe, and you’ll enjoy delicious churros without gluten.

Alternative Cooking Methods

If frying isn’t your thing, try an air fryer! Set it to 350°F (175°C) and spray the churro bites lightly with oil. Cook them in batches for about 10 minutes, flipping halfway through. They will be crispy and golden. You can also bake them in an oven. Preheat to 375°F (190°C) and place the churro bites on a baking sheet. Bake for 15-20 minutes, or until golden. Just remember to coat them in cinnamon sugar right after baking!

Storage Info

Best Practices for Refrigeration

If you have leftover churro bites, store them in an airtight container. They stay fresh for about 1 to 2 days in the fridge. Place a paper towel at the bottom of the container to absorb excess moisture. This helps keep them crisp. When you want to eat them, take them out and let them sit for a few minutes to bring them back to room temperature.

Reheating Instructions

To reheat churro bites, you can use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the churro bites on a baking sheet and heat for about 5-7 minutes. This keeps them warm and crispy. If you use an air fryer, set it to 350°F (175°C) and reheat for about 3-4 minutes. Avoid using a microwave, as it can make them soggy.

Freezing Tips for Long-Term Storage

For longer storage, you can freeze churro bites. Let them cool completely before freezing. Arrange them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can last up to 2 months in the freezer. When you’re ready to enjoy them, reheat from frozen using the oven or air fryer. This method keeps them tasty and maintains their crunch.

FAQs

How do I know when the oil is hot enough for frying?

You can check the oil’s heat by using a thermometer. The ideal temperature is 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready. Frying at the right temperature ensures a crisp churro bite.

Can I make churro bites in advance?

Yes, you can! Prepare the dough and store it in the fridge for up to 24 hours. When you’re ready to fry, let the dough sit at room temperature for about 15 minutes. This will make it easier to pipe into the oil. Fried churro bites taste best fresh, so fry them just before serving.

What’s the best way to avoid greasy churro bites?

To avoid greasy churro bites, maintain the oil temperature. If the oil is too cool, the dough absorbs more oil. Only fry a few pieces at once, giving them space to cook evenly. After frying, place them on paper towels to absorb any excess oil. This keeps your churro bites light and crispy.

Are churro bites suitable for freezing?

Yes, churro bites can be frozen! After frying, let them cool completely. Place them in an airtight container or a freezer bag. They will last up to three months in the freezer. To enjoy, reheat them in the oven at 350°F (175°C) for about 10 minutes. This will restore their crispiness.

In this blog post, we covered how to make delicious churro bites. We discussed the key ingredients, step-by-step cooking instructions, and tips for the best texture and flavor. I shared common mistakes to avoid, as well as variations and storage tips.

As you try these recipes, remember that practice makes perfect. Enjoy experimenting with flavors and methods. Your churro bites will be a hit! Keep these tips in mind for tasty treats every tim

- 1 cup water - 1/2 cup unsalted butter - 1 tablespoon sugar - 1/4 teaspoon salt - 1 cup all-purpose flour - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sugar (for coating) - 2 teaspoons ground cinnamon - Vegetable oil (for frying) Each ingredient plays a key role in making churro bites tasty. Water and butter create the dough base. Sugar adds sweetness and a hint of flavor. Salt balances all the tastes. All-purpose flour gives the churros their structure. Eggs make the dough rich and help it puff up when fried. Vanilla extract adds a warm, inviting flavor. The coating of sugar and cinnamon gives that classic churro taste. Finally, vegetable oil is essential for frying, making the bites crispy and golden. You can swap unsalted butter with coconut oil or margarine for a dairy-free option. If you need a sugar alternative, try using coconut sugar or a sugar substitute like stevia. For a gluten-free version, use a gluten-free all-purpose flour blend. Instead of eggs, a mix of flaxseed and water or applesauce can work as a binding agent. These simple swaps keep the churro bites delicious while meeting various dietary needs. {{ingredient_image_1}} 1. Start by boiling a cup of water, half a cup of butter, a tablespoon of sugar, and a quarter teaspoon of salt in a medium saucepan. Stir until it bubbles. 2. Remove the pan from heat, then quickly add one cup of all-purpose flour. Stir fast until the mix forms a ball that pulls away from the pan. 3. Let the dough cool for a few minutes. Then, add two large eggs, one at a time. Mix well after each egg. Stir in one teaspoon of vanilla extract until the dough is smooth. 4. Heat about two inches of vegetable oil in a deep skillet or pot over medium heat. Aim for 350°F (175°C). 5. While waiting for the oil, mix half a cup of sugar with two teaspoons of ground cinnamon in a shallow bowl. This will be your sweet coating. 6. Take a piping bag or a zip-top bag. Cut the tip off and fill it with the dough. Pipe small pieces into the hot oil, cutting them with scissors. 7. Fry the churro bites for two to three minutes. They should turn golden brown all over. Do not overcrowd the oil; fry in batches. 8. Use a slotted spoon to remove the bites and drain them on paper towels. Toss them right away in the cinnamon sugar mix until coated. 9. Keep frying until all the dough is cooked and covered in sugar. - Not Cooling the Dough: If you add eggs while the dough is too hot, it can cook the eggs. - Overcrowding the Pan: Adding too many churro bites at once can lower the oil temperature. This leads to soggy churros. - Skipping the Sugar Coating: This is where the magic happens! Don't skip the cinnamon sugar for that delightful flavor. - Not Testing Oil Temperature: If the oil isn’t hot enough, the churros will absorb too much oil and become greasy. Use a small piece of dough to test. To make your churro bites light and fluffy, ensure you mix the dough well. After mixing the flour into the hot butter and water, let it cool slightly before adding the eggs. This helps keep the texture right. When frying, keep the oil at 350°F. If it's too hot, the churros burn quickly. If it’s too cool, they soak up too much oil. Fry in small batches to ensure even cooking. Toss them in cinnamon sugar right after frying for the best flavor. Store your leftover churro bites in an airtight container at room temperature. They stay fresh for about one day. If you want them to last longer, you can refrigerate them, but they may lose some crispness. To revive them, reheat in the oven at 350°F for a few minutes. This helps them regain their crunch. Serving churro bites warm is key to enjoying their full flavor. A rustic basket lined with parchment paper makes a charming presentation. I love to pair them with a small bowl of chocolate or caramel sauce for dipping. You can also try serving them with whipped cream or even a scoop of ice cream. Each bite is a treat! Pro Tips Perfect Oil Temperature: Make sure your oil is at the right temperature (350°F or 175°C) for frying. If it's too hot, the churro bites will burn on the outside and remain raw inside. If it's too cool, they'll absorb excess oil and become greasy. Use Piping Bags: For a cleaner and more controlled way to pipe the dough into the oil, use a piping bag or a zip-top bag. This will give you evenly sized churro bites that fry uniformly. Coating Immediately: Toss the churro bites in the cinnamon sugar mixture immediately after frying while they're still warm. This ensures that the sugar adheres well and creates a deliciously sweet crust. Batch Frying: Fry the churro bites in small batches to avoid overcrowding the oil. This allows for even cooking and prevents the temperature of the oil from dropping too much. {{image_2}} You can easily change the flavor of your churro bites. For a chocolate twist, add cocoa powder to the dough. Use about 2 tablespoons of cocoa and reduce the flour slightly. You can also dip the churro bites in melted chocolate after frying. For caramel lovers, drizzle warm caramel sauce over the bites. You could even mix some caramel into the dough for extra richness. Want to make these churro bites gluten-free? Swap out the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that contains xanthan gum for better texture. This ensures the churros still puff up nicely. Follow the same recipe, and you’ll enjoy delicious churros without gluten. If frying isn’t your thing, try an air fryer! Set it to 350°F (175°C) and spray the churro bites lightly with oil. Cook them in batches for about 10 minutes, flipping halfway through. They will be crispy and golden. You can also bake them in an oven. Preheat to 375°F (190°C) and place the churro bites on a baking sheet. Bake for 15-20 minutes, or until golden. Just remember to coat them in cinnamon sugar right after baking! If you have leftover churro bites, store them in an airtight container. They stay fresh for about 1 to 2 days in the fridge. Place a paper towel at the bottom of the container to absorb excess moisture. This helps keep them crisp. When you want to eat them, take them out and let them sit for a few minutes to bring them back to room temperature. To reheat churro bites, you can use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the churro bites on a baking sheet and heat for about 5-7 minutes. This keeps them warm and crispy. If you use an air fryer, set it to 350°F (175°C) and reheat for about 3-4 minutes. Avoid using a microwave, as it can make them soggy. For longer storage, you can freeze churro bites. Let them cool completely before freezing. Arrange them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can last up to 2 months in the freezer. When you’re ready to enjoy them, reheat from frozen using the oven or air fryer. This method keeps them tasty and maintains their crunch. You can check the oil's heat by using a thermometer. The ideal temperature is 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready. Frying at the right temperature ensures a crisp churro bite. Yes, you can! Prepare the dough and store it in the fridge for up to 24 hours. When you're ready to fry, let the dough sit at room temperature for about 15 minutes. This will make it easier to pipe into the oil. Fried churro bites taste best fresh, so fry them just before serving. To avoid greasy churro bites, maintain the oil temperature. If the oil is too cool, the dough absorbs more oil. Only fry a few pieces at once, giving them space to cook evenly. After frying, place them on paper towels to absorb any excess oil. This keeps your churro bites light and crispy. Yes, churro bites can be frozen! After frying, let them cool completely. Place them in an airtight container or a freezer bag. They will last up to three months in the freezer. To enjoy, reheat them in the oven at 350°F (175°C) for about 10 minutes. This will restore their crispiness. In this blog post, we covered how to make delicious churro bites. We discussed the key ingredients, step-by-step cooking instructions, and tips for the best texture and flavor. I shared common mistakes to avoid, as well as variations and storage tips. As you try these recipes, remember that practice makes perfect. Enjoy experimenting with flavors and methods. Your churro bites will be a hit! Keep these tips in mind for tasty treats every time.

Cinnamon Sugar Churro Bites

Delicious bite-sized churros coated in cinnamon sugar, perfect for snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar (for coating)
  • 2 teaspoons ground cinnamon
  • as needed cup vegetable oil (for frying)

Instructions
 

  • In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
  • Remove from heat and add the flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.
  • Let the mixture cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
  • In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
  • While the oil is heating, prepare the cinnamon sugar coating by mixing sugar and ground cinnamon in a shallow bowl.
  • Use a piping bag or a zip-top bag with the tip cut off to pipe small bite-sized pieces of dough into the hot oil, cutting them off with scissors.
  • Fry the churro bites for 2-3 minutes until golden brown on all sides, working in batches to not overcrowd the oil.
  • Remove the churro bites with a slotted spoon and drain on paper towels. Immediately toss them in the cinnamon sugar mixture until well coated.
  • Repeat until all the dough is fried and coated.

Notes

Serve warm with chocolate or caramel sauce for dipping.
Keyword churros, dessert, snack

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