Pin These cinnamon sugar churro bites bring all the magic of a Spanish street festival right into your kitchen. With a crackly cinnamon sugar coating and soft centers, every bite is a nostalgic treat that disappears in seconds.
Every holiday season I make these with my kids and we always end up laughing over the dough piping and sneaking bites while they are still warm. It is a tradition that never fails to put a smile on our faces.
Ingredients
- Water: brings moisture and binds the dough together
- Unsalted butter: gives richness and helps the dough puff up
- Granulated sugar: adds a touch of sweetness to both the dough and the cinnamon sugar coating
- Salt: balances out the sweet and highlights all the butteriness
- All-purpose flour: forms the structure and gives churros their soft interior
- Large eggs: make the dough silky and provide lift
- Vegetable oil: ensures crisp golden results when frying
- Ground cinnamon: offers warmth and aroma
Instructions
- Make the Dough:
- Combine water unsalted butter granulated sugar and salt in a medium saucepan Bring to a gentle boil over medium heat Stir just until the butter is fully melted and everything is unified
- Form the Roux:
- Reduce heat to low then add all-purpose flour in one go Stir vigorously with a wooden spoon until the mixture comes together into a sticky dough ball It should pull away cleanly from the sides after about two minutes of mixing
- Cool and Add Eggs:
- Take the pan off the heat and let the dough rest for five minutes This ensures the eggs will not scramble Add eggs one at a time mixing thoroughly after each The dough should become glossy and smooth
- Pipe the Bites:
- Spoon the dough into a piping bag fitted with a large star tip This creates those signature ridged edges that crisp up so beautifully
- Heat Oil for Frying:
- Pour vegetable oil into a deep pot and warm it up to three hundred sixty degrees Fahrenheit Use a thermometer for accuracy since the right temperature is essential for crispy churros without being greasy
- Shape and Fry:
- Pipe one-inch pieces of dough into the hot oil cutting each off with kitchen scissors As soon as they hit the oil they should sizzle Fry in small batches turning each bite until evenly golden brown Usually this takes two to three minutes per batch
- Drain the Bites:
- Remove churro bites from oil using a slotted spoon and let them drain on paper towels This step keeps them crisp and helps excess oil drip away
- Coat in Cinnamon Sugar:
- Mix granulated sugar and cinnamon in a shallow bowl Gently toss the warm churro bites in the mixture while they are still hot so the coating sticks perfectly
- Serve:
- Enjoy your churro bites right away while they are still fresh and warm for the ultimate treat
Pin There is something about the cinnamon sugar crust that transforms these from a simple pastry into a festive occasion My kids always ask for extra cinnamon and I remember the first time we got the sugar ratio just right and everyone agreed it was pure churro bliss
Storage Tips
Store any leftovers in an airtight container at room temperature for up to one day but nothing beats that first warm bite If you want to keep them for longer let the bites cool completely then freeze in a zip top bag To serve reheat from frozen in a low oven until warm and crispy again
Ingredient Substitutions
For a dairy free twist swap the butter for solid coconut oil and use a plant-based milk instead of water in the dough If you need gluten free churros a one to one gluten free flour blend can stand in seamlessly Try spicing up the sugar coating with a pinch of cardamom or nutmeg for a unique flavor
Serving Suggestions
Serve churro bites with cups of thick hot chocolate or rich caramel sauce for dipping For a brunch platter pair them with fresh berries and a dollop of whipped cream They add just the right playful note to parties or as a happy finish to family-style meals
Cultural and Historical Context
Churros have deep roots in Spanish culture and were originally eaten for breakfast dipped in chocolate sauce Their crisp exterior and soft center made them beloved across Spain and Latin America Over time street vendors adapted the recipe turning churros into portable treats often dunked in cinnamon sugar as a sweet nod to local tastes
Seasonal Adaptations
Fall: Add a dash of pumpkin spice to the sugar coating.
Spring: Top warm churro bites with fresh chopped strawberries.
Winter: Serve with a spiced hot chocolate for extra coziness.
Success Stories
One summer party we made triple batches of these churro bites and they were gone before the end of the night Family and friends were actually asking for the recipe and kids tried to sneak seconds off the platter They really are that good
Freezer Meal Conversion
To freeze make the dough and pipe the churro bites onto a parchment lined tray then freeze until solid Once frozen transfer to a bag and store for up to a month Fry directly from frozen as needed watching a few extra seconds for perfect golden color
Pin Enjoy your churro bites right away while they are still fresh and warm for the ultimate treat
Recipe FAQ
- → What type of oil is best for frying churro bites?
Vegetable oil is recommended, as it has a neutral flavor and high smoke point, ensuring crisp, golden results.
- → Can you bake churro bites instead of frying?
Yes, pipe onto a parchment-lined sheet, brush with melted butter, and bake at 400°F (200°C) until golden.
- → How should churro bites be stored if not eaten immediately?
Keep cooled churro bites in an airtight container for up to one day, but they are best enjoyed fresh.
- → What sauces pair well with churro bites?
Classic choices include rich chocolate or caramel dipping sauces for added indulgence.
- → Are there any common allergens in churro bites?
Yes, these contain eggs, wheat (gluten), and dairy from butter. Always check ingredient labels if substituting.
- → How can I achieve the perfect texture?
Ensure the oil is at 360°F (182°C) and avoid overcrowding the pot so each bite cooks evenly and stays crisp.