Easy churro bites recipe

Churro bites! Oh my goodness, if you're anything like me, the mere mention of them brings a smile to your face and a rumble to your tummy. You know, those little golden nuggets of crispy, cinnamony, sugary goodness? The kind you grab at a fair or a street market and just can't get enough of? Well, guess what you can totally make them at home, and it’s way easier than you might think. Seriously, you don't need a fancy churro press or anything. We're going for bite-sized, so a simple piping bag or even a Ziploc with the corner snipped will do the trick.

This recipe is all about getting that perfect balance: a slightly crisp exterior that gives way to a soft, almost custardy inside, all coated in a sweet cinnamon sugar hug. It's the ultimate comfort food, perfect for a cozy night in, a fun dessert for a party, or just a treat when you’ve got a craving. So, let’s dive in and make some magic happen in your kitchen!

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Easy Churro Bites Recipe

Yields: About 20-25 bites Prep time: 15 minutes Cook time: 10-15 minutes

Here's What You'll Need:

For the Churros:

• 1 cup water

• 1/4 cup unsalted butter (that's half a stick!)

• 2 tablespoons granulated sugar (just a little sweetness for the dough)

• 1/4 teaspoon salt

• 1 cup all-purpose flour

• 1 large egg

• Vegetable oil, for frying (enough to fill your pot about 2-3 inches deep)

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar

• 1 tablespoon ground cinnamon

Optional Dipping Sauces (because why not?):

• Melted chocolate (milk, dark, whatever you fancy!)

• Dulce de leche or caramel sauce

• Nutella

Let's Get Cooking!

1. Get Your Cinnamon Sugar Ready:

• First things first, let's mix up that delicious coating. In a shallow dish or a pie plate, combine the 1/2 cup sugar and 1 tablespoon cinnamon. Give it a good whisk with a fork. Set it aside – we'll be rolling our hot churro bites in this later.

2. Make the Churro Dough (It's a lot like making cream puff dough!):

• Grab a medium-sized saucepan and toss in the water, butter, 2 tablespoons sugar, and salt.

• Put the pan over medium heat and bring it to a rolling boil. You want all that butter to be fully melted and everything well combined.

• As soon as it boils, take the pan off the heat immediately.

• Now, dump in all 1 cup of flour at once. Seriously, all at once!

• Grab a wooden spoon and stir like crazy. Mix it really vigorously until it forms a ball of dough. It'll look a little shaggy at first, but keep stirring until it pulls away from the sides of the pan and forms a smooth ball.

• Put the pan back on low heat and cook the dough, stirring constantly, for about 1-2 minutes. This helps dry it out a little, which is good for that crispy exterior.

• Take the pan off the heat again. Now, add the single large egg. This is where it gets a little weird at first – the dough will look like it's separating and won't come together. Keep stirring! Seriously, keep mixing vigorously with your wooden spoon until the egg is fully incorporated and you have a smooth, thick, soft dough. It should be pretty sticky.

3. Get Ready to Fry!

• Pour your vegetable oil into a heavy-bottomed pot or Dutch oven. You want about 2-3 inches of oil.

• Attach a deep-fry thermometer to the side of the pot (if you have one!). Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). This temperature is key for crispy, not greasy, churros. If you don't have a thermometer, you can test it by dropping a tiny bit of dough in – if it sizzles immediately and floats, it's ready.

4. Pipe and Fry Your Bites:

• While the oil is heating, transfer your churro dough to a piping bag fitted with a star tip (a larger one, like an Ateco 826 or Wilton 1M, is great for that classic ridged look). If you don’t have a star tip, just snip off a 1/2-inch corner of a sturdy Ziploc bag.

• Carefully, and in batches so you don't overcrowd the pot, pipe 1-inch long pieces of dough directly into the hot oil. You can use kitchen shears or a knife to snip the dough off the end of the bag. Be careful not to drop the pieces in from too high, as the oil will splash.

• Fry the churro bites for about 2-4 minutes per batch, turning them occasionally with a slotted spoon or tongs, until they are golden brown and cooked through. They should look beautiful and puffy!

• Once golden, use your slotted spoon to transfer the fried churro bites directly to a plate lined with a paper towel to drain off any excess oil for just a few seconds.

5. Coat 'Em Up!

• Immediately, while they are still hot, transfer the drained churro bites to your shallow dish with the cinnamon sugar mixture.

• Toss them gently to coat them completely. You want every surface covered in that sweet, spicy goodness!

• Transfer the coated churro bites to a serving platter.

6. Serve and Enjoy!

• These are best enjoyed warm, right after they’re made. Serve them up with your favorite dipping sauces – a little melted chocolate, some dulce de leche, or even just plain!

There you have it! A plate full of irresistible, homemade churro bites that will make you feel like you're at a festive street fair. Get ready for some serious deliciousness!