Churro Bites Cinnamon Sugar (Printer-Friendly)

Crispy, bite-sized churros coated in fragrant cinnamon sugar for an irresistible treat.

# 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

→ Cinnamon Sugar Coating

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

# How-To Steps:

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

# Expert Advice:

01 -
  • They fry in minutes and disappear just as fast—crispy outside, barely there inside.
  • The star-shaped piping bag does half the work visually, so you look like you tried harder than you actually did.
  • One batch feeds a crowd without keeping you trapped in the kitchen.
02 -
  • Temperature matters more than time—invest in a cheap thermometer and check it twice, because the difference between 340°F and 360°F is the difference between soggy and perfect.
  • Coating them while they're hot is non-negotiable; the warmth makes the sugar adhere instead of sliding off, and that sticky-sweet exterior is half the appeal.
03 -
  • Make extra dough and pipe it onto parchment before frying; you can freeze it and fry straight from frozen, adding just 30 seconds to the cooking time.
  • If the dough seems too thick after adding the egg, it's usually fine—choux pastry is forgiving, but if it truly won't pipe, warm it slightly over low heat while stirring.
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