If you’re a fan of crispy, cinnamon-sugar-coated treats, these homemade churro bites are a must-try! They’re bite-sized, golden brown, and perfectly paired with a rich, velvety chocolate sauce. Perfect for parties, dessert cravings, or just an indulgent snack.
Ingredients
For the Churros:
- 1 cup water
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- Vegetable oil (for frying)
For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Sauce:
- 1/2 cup heavy cream
- 4 ounces semisweet or dark chocolate, chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
Making the Churro Dough:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low and stir in the flour until a smooth dough forms, about 1 minute.
- Transfer dough to a mixing bowl and let it cool slightly. Beat in the egg and vanilla extract until fully combined.
Frying the Churro Bites:
- Heat about 2 inches of vegetable oil in a deep pot to 375°F (190°C).
- Transfer dough to a piping bag fitted with a star tip. Pipe small portions of dough into the hot oil, cutting them with scissors.
- Fry for about 2-3 minutes, turning occasionally, until golden brown.
- Remove from oil and drain on a paper towel-lined plate.
Coating the Churros:
- In a small bowl, mix sugar and cinnamon. Roll warm churro bites in the mixture until evenly coated.
Making the Chocolate Sauce:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.
- Serve warm churro bites with the chocolate sauce for dipping.
FAQs
Can I make these churro bites ahead of time? Yes! You can make the dough ahead and store it in the fridge for up to 24 hours. Fry them fresh for the best taste and texture.
What if I don’t have a piping bag? You can use a zip-top bag with a corner snipped off or roll the dough into small balls before frying.
Can I bake these instead of frying? Yes! Pipe the dough onto a parchment-lined baking sheet and bake at 400°F (200°C) for 18-20 minutes, then coat with cinnamon sugar.
Notes & More
- Always use a thermometer to maintain proper frying temperature.
- If the dough is too thick to pipe, mix in a teaspoon of water at a time until smooth.
- Serve immediately for the best texture, but leftovers can be stored in an airtight container for up to two days.
Enjoy these crispy, golden churro bites with a luscious chocolate dip—perfect for satisfying your sweet tooth!
