Crispy Cinnamon Churro Bites (Printable)

Golden mini churros rolled in cinnamon sugar, crisped to perfection and ideal for snacking and sharing.

# What You 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 Make:

01 - In a medium saucepan over medium heat, combine water, sugar, butter, and salt. Bring to a boil, then reduce heat to low.
02 - Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, about 1 to 2 minutes.
03 - Remove from heat and let the dough cool for 5 minutes.
04 - Stir in the egg thoroughly until smooth and glossy; the dough will be thick and sticky.
05 - Transfer dough to a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep pot to 350°F (175°C).
07 - Pipe 1-inch pieces of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches, turning occasionally, until golden and crisp, about 2 to 3 minutes per batch.
08 - Remove churro bites with a slotted spoon and drain on paper towels.
09 - While still warm, toss churro bites in a bowl with cinnamon sugar until evenly coated.
10 - Serve immediately, optionally accompanied by chocolate sauce for dipping.

# Expert Tips:

01 -
  • Every bite is perfectly crispy on the outside and soft inside, no soggy middles.
  • They fry fast, so you can make a full batch in under half an hour.
  • The cinnamon sugar clings to every ridge, making each piece taste like a warm hug.
  • Theyre small enough to eat with one hand while doing literally anything else.
02 -
  • If the oil is too hot, the outside will burn before the inside cooks through. Keep it steady at 350°F.
  • Dont skip the cooling step before adding the egg, or youll end up with scrambled egg bits in your dough.
  • Pipe the dough close to the oil surface so it doesnt splatter, but not so close that you burn yourself.
  • Toss the churros in cinnamon sugar while theyre still warm and slightly greasy, thats when the coating sticks best.
03 -
  • Add a pinch of nutmeg or cardamom to the cinnamon sugar for a subtle twist that surprises people.
  • If the dough feels too thick to pipe, add a teaspoon of water at a time and mix until it loosens up.
  • Use a candy thermometer clipped to the side of the pot to keep the oil temperature consistent throughout frying.
  • For a richer flavor, brown the butter slightly before adding it to the water in step one.
Go Back