The Classic Churro Bite
This recipe yields perfectly poppable churro bites, ideal for dipping, sharing as a dessert platter, or snacking on the go.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden Spoon or Spatula
- 1 Pastry bag fitted with a medium star tip
- 1 Deep fryer or large pot
- 1 Tongs or slotted spoon
- 1 Paper towel-lined plate
- 1 Shallow dish for cinnamon-sugar mixture
Ingredients
- 1 Cup Water
- 1/4 Cup Unsalted butter, cut into pieces
- 1 Tbsp Granulated sugar
- 1/4 Tsp Salt
- 1 Cup All-purpose flour
- 1 Large Egg
- Vegetable or canola oil, for frying
- 1/2 Cup Granulated sugar, for coating
- 1 Tsp Ground cinnamon, for coating
Instructions
- Make the Dough: In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly. Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball.
- Incorporate Egg: Remove pan from heat. Transfer dough to a large bowl and let cool for 5 minutes. Beat in the egg until fully incorporated.
- Heat Oil: Fill a deep fryer or large pot with 2 inches of oil. Heat to 360°F (180°C). Use a candy thermometer for accuracy.
- Pipe and Fry: Transfer dough to the pastry bag. Pipe 1-inch pieces of dough directly into the hot oil, using a knife or scissors to cut the dough. Fry in batches until golden brown, turning them for even cooking.
- Drain and Coat: Remove churro bites with tongs or a slotted spoon and drain on paper towels. Immediately roll in the cinnamon-sugar mixture.
Notes
Serving Suggestions: Serve warm with a selection of your favorite dipping sauces or create a dessert platter with various toppings like chopped nuts, sprinkles, or chocolate chips.
Storage Guidance: Best eaten fresh, but leftovers can be stored in an airtight container at room temperature for a day.
Recipe Notes:
- Bite-Sized: Adjust the length you pipe the dough for smaller or larger bites.
- Frying in Batches: Prevent overcrowding the pan for even cooking and to maintain oil temperature.