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Best Ever Churro Bites Recipe

Best Ever Churro Bites Recipe
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★★★★★

5.3 from 20 reviews

Delightfully crispy and golden, these Best Ever Churro Bites are bite-sized treats coated in a classic cinnamon-sugar blend. Perfect for snacking or dessert, they combine a soft, pillowy interior with a crunchy exterior, fried to perfection and bursting with vanilla-flavored dough goodness.

Ingredients

Scale

Dough Ingredients

  • 1/4 cup unsalted butter, cut into cubes
  • 1 cup water
  • 1 Tbsp granulated white sugar
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 tsp vanilla extract

For Frying

  • Vegetable oil (1½ – 2 inches deep for frying)

Cinnamon Sugar Coating

  • 1/2 cup granulated white sugar
  • 1–2 tsp ground cinnamon

Instructions

  1. Heat the Oil: In a large skillet or heavy-bottomed saucepan, pour 1½ to 2 inches of vegetable oil. Heat over medium-high heat until the oil reaches 360°F using a candy or deep-fat thermometer to monitor the temperature carefully.
  2. Prepare the Coating: In a small bowl, whisk together 1/2 cup granulated sugar and 1-2 teaspoons of ground cinnamon. Set aside this cinnamon-sugar mixture for coating the churro bites after frying.
  3. Make the Dough: In a medium saucepan over medium-high heat, combine the cubed butter, water, 1 tablespoon sugar, and a pinch of salt. Bring this mixture to a boil. Once boiling, add the flour all at once and stir vigorously with a wooden spoon over low heat until a soft dough forms. It’s normal if the dough appears a bit lumpy and some flour isn’t fully incorporated. Remove from heat and allow to cool for about 5 minutes.
  4. Incorporate Egg and Vanilla: Transfer the dough to the bowl of a stand mixer, or a large bowl if using a handheld mixer. Quickly add the egg and vanilla extract. Beat on medium-high speed for 30 seconds to combine thoroughly. This quick action prevents the hot dough from scrambling the egg. Spoon the dough into a disposable piping bag fitted with a large open star tip.
  5. Pipe and Fry: Carefully pipe the dough into the hot oil, clipping off 1 to 1½ inch pieces with kitchen scissors to drop the churro bites into the oil. Fry 6-8 at a time, turning occasionally with a slotted spoon for 90 seconds to 2 minutes, or until golden brown and crispy.
  6. Drain and Coat: Use a slotted spoon to remove the churro bites from the oil, placing them on a paper towel-lined plate to drain excess oil. While the next batch fries, toss the cooked churro bites in the cinnamon-sugar mixture until well coated. Arrange on a cool plate or baking sheet.
  7. Repeat and Serve: Continue frying and coating remaining dough until all churro bites are cooked. Serve immediately for best texture and flavor. For storage, place churro bites in a paper bag to keep them crisp for up to one day, although they are best fresh.

Notes

  • Be sure the oil temperature stays steady around 360°F to ensure crispy, evenly cooked churro bites.
  • Work quickly when adding the egg to the dough to avoid scrambling.
  • Use a disposable piping bag fitted with a large open star tip for the classic churro ridges.
  • Store leftover churro bites in a paper bag to maintain crispness but consume within a day for best results.
  • Adjust cinnamon quantity in the coating according to your taste preference.

Nutrition

Keywords: churro bites, cinnamon sugar churros, Mexican dessert, fried dough balls, snack recipe

Find it online: https://nayabaker.com/best-ever-churro-bites-recipe/