Description
Crispy, golden-brown churro bites, perfect for dipping in chocolate sauce or enjoying with cinnamon-sugar. These bite-sized treats are easy to make and impossible to resist!
Ingredients
Scale
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove from heat. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly for about 5 minutes.
- Crack one egg into the dough and mix well until fully incorporated. Repeat with the remaining two eggs, adding one at a time and mixing thoroughly after each addition. The final dough should be smooth, glossy, and pipeable.
- Transfer the churro dough to a large piping bag fitted with a large star tip (Wilton 8B or similar).
- Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C).
- Carefully pipe short lengths of dough (about 1-2 inches) directly into the hot oil, using kitchen shears or a knife to cut the dough. Fry in batches of 6-8 churro bites at a time.
- Fry for about 2-3 minutes per side, or until golden brown and crispy, turning occasionally.
- Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- While the churro bites are still warm, combine the granulated sugar and ground cinnamon in a shallow dish.
- Toss the warm churro bites in the cinnamon-sugar mixture until evenly coated.
- Place the coated churro bites on a serving platter.
- In a heatproof bowl set over a saucepan of simmering water, combine the heavy cream, chocolate chips, and butter.
- Stir constantly until the chocolate is melted and smooth. Remove from heat and stir in the vanilla extract.
- Let the chocolate sauce cool slightly before serving.
- Serve the warm churro bites immediately with the chocolate sauce for dipping, if desired.
Notes
- Use a candy thermometer: Maintaining the correct oil temperature is crucial for perfectly cooked churros.
- Don’t overcrowd the pot: Fry the churro bites in batches to prevent the oil temperature from dropping.
- Drain well: Place the fried churro bites on a wire rack lined with paper towels to drain excess oil.
- Coat while warm: Toss the churro bites in the cinnamon-sugar mixture while they are still warm so the sugar adheres properly.
- Experiment with flavors: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a unique twist. You can also use different types of chocolate for the sauce, such as milk chocolate or dark chocolate.
- Make them ahead: You can prepare the churro dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature slightly before piping.
- Air Fryer Option: For a healthier alternative, you can air fry the churro bites. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Pipe the churro bites into the basket, leaving some space between them. Air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes