Churro Bites Cinnamon Sugar (Printable)

Crispy mini churros rolled in fragrant cinnamon sugar for easy snacking or sharing.

# What You’ll Need:

→ Dough

01 - 1 cup water
02 - 2 tablespoons granulated sugar
03 - 2 tablespoons unsalted butter
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 1 large egg

→ For Frying

07 - 2 cups vegetable oil for deep frying

→ Cinnamon Sugar Coating

08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons ground cinnamon

# How To Make:

01 - In a medium saucepan over medium heat, combine water, sugar, butter, and salt. Bring to a boil, then reduce heat to low.
02 - Add all-purpose flour at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, approximately 1 to 2 minutes.
03 - Remove the pan from heat and let the dough cool for 5 minutes.
04 - Mix in the large egg thoroughly until the dough becomes smooth, glossy, thick, and sticky.
05 - Transfer the dough into a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
07 - Pipe 1-inch dough pieces directly into hot oil, cutting with scissors or a knife. Fry in batches, turning occasionally, until golden brown, about 2 to 3 minutes per batch.
08 - Remove the churro bites using a slotted spoon and drain them on paper towels.
09 - While still warm, toss churro bites in a bowl with cinnamon sugar until evenly coated.
10 - Serve immediately, optionally with chocolate sauce for dipping.

# Top Tips:

01 -
  • They come together in under 40 minutes from start to finish, and most of that time is just waiting for oil to heat.
  • One batch makes enough to share with friends or neighbors, and honestly, they're the perfect excuse to show up somewhere with homemade goodness.
  • The crispy-outside-soft-inside texture is completely addictive, and you can make them your own with different dipping sauces.
02 -
  • Oil temperature is everything—use a thermometer and don't guess, because the difference between 325°F and 375°F changes the entire outcome from perfect to burnt.
  • The dough needs to cool for exactly 5 minutes before adding the egg, or you'll end up with scrambled dough instead of smooth, glossy dough that pipes beautifully.
  • Pipe and fry in batches; trying to fry too many at once drops the oil temperature and results in soggy, greasy churro bites instead of crispy ones.
03 -
  • If your piping bag gets too much pressure resistance, either let the dough cool another minute or two, or remove the bag, twist it at the top, and press firmly—thick dough is normal, but it shouldn't feel impossible to pipe.
  • Save your used oil if it's clean; strain it through a fine mesh sieve and store it in a glass container in a cool, dark place for next time you want to fry something—good frying oil can be reused several times.
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