Description
Light and airy angel food cake mix transforms into crispy, golden-brown churro bites coated in cinnamon-sugar. A fun and easy dessert!
Ingredients
Scale
- 1 box (14.4 oz) Angel Food Cake Mix
- 1 1/4 cups water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Vegetable oil, for frying
- Optional: Chocolate sauce, caramel sauce, whipped cream for serving
Instructions
- In a large mixing bowl, whisk together the water, vegetable oil, and vanilla extract. Make sure everything is well combined.
- Pour the entire box of angel food cake mix into the bowl with the wet ingredients. Gently fold the dry mix into the wet ingredients using a rubber spatula or wooden spoon. Be careful not to overmix.
- Continue folding until the dry ingredients are just incorporated. There might be a few small lumps, and that’s perfectly fine. The mixture will be quite thick and sticky.
- Let the dough rest for about 15-20 minutes. Cover the bowl with plastic wrap and let it sit at room temperature.
- In a shallow dish or a resealable plastic bag, combine the granulated sugar and ground cinnamon. Use a fork or a whisk to thoroughly mix the two ingredients together.
- Set the cinnamon-sugar mixture aside for later.
- Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium heat until it reaches a temperature of 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature.
- Line a plate with paper towels.
- Use a small cookie scoop to drop rounded portions of dough into the hot oil. Alternatively, transfer the dough to a piping bag fitted with a large round tip and pipe short lengths of dough directly into the oil. Or, use two spoons to form small quenelles of dough and drop them into the oil.
- Carefully drop the churro bites into the hot oil, working in batches to avoid overcrowding the pot.
- Fry the churro bites for about 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or a spider strainer to flip them occasionally to ensure even cooking.
- Once the churro bites are golden brown, remove them from the oil with a slotted spoon or spider strainer and transfer them to the prepared plate lined with paper towels to drain.
- While the churro bites are still warm, immediately transfer them to the dish or bag containing the cinnamon-sugar mixture. Toss them gently to coat them evenly on all sides. If using a bag, seal the bag and shake gently to coat.
- Serve the angel food churro bites immediately while they are still warm and crispy.
- Serve the churro bites with your favorite dipping sauces. Chocolate sauce, caramel sauce, and whipped cream are all excellent choices. You can also sprinkle them with a little extra cinnamon or powdered sugar.
Notes
- Don’t overmix the angel food cake mix. Mix until just combined.
- Keeping the oil temperature consistent is crucial for even cooking.
- Avoid overcrowding the pot when frying.
- Coat the churro bites in cinnamon-sugar immediately after frying.
- Angel food churro bites are best enjoyed fresh and warm.
- Experiment with different spices in the cinnamon-sugar coating.
- Add a teaspoon of orange or lemon zest to the angel food cake mix for a bright, citrusy flavor.
- Fold in a handful of mini chocolate chips into the angel food cake mix for a chocolatey twist.
- Get creative with your dipping sauces! Try Nutella, peanut butter, or even a fruit compote.
- Prep Time: 15 minutes
- Cook Time: 15 minutes