Ingredients
Cinnamon Sugar Topping
- 1/4 cup Sugar
- 1/4 teaspoon Cinnamon
Churro Bites Dough
- 1 cup All Purpose Flour
- 1 cup Water
- 1/2 teaspoon Table Salt
- 2 tablespoons Vegetable Oil (neutral tasting)
- 3 tablespoons Sugar
Instructions
- Prepare Cinnamon Sugar Topping: In a small bowl, mix 1/4 cup sugar with 1/4 teaspoon cinnamon thoroughly. Set this mixture aside for rolling the churro bites after cooking.
- Make Churro Dough: Over medium heat, combine 1 cup water, 1/2 teaspoon salt, and 2 tablespoons vegetable oil in a pan. Bring to a boil, then quickly remove from heat. Stir in 1 cup all-purpose flour and 3 tablespoons sugar immediately using a wooden spoon, stirring constantly. The dough will thicken and form into a ball. Allow to cool several minutes until manageable, then transfer it to a pastry bag fitted with a star tip or a plastic resealable bag with a ½”–¾” hole cut in the corner.
- Option #1 – Frying: Heat oil to about 375°F in a pan, about 1 to 2 inches deep. To test oil readiness, sprinkle water or place a small bread piece to see if it sizzles and browns quickly. Using the pastry bag, squeeze 1”–2” dough balls directly into the hot oil. Fry for about 2 minutes per side until golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking. Remove cooked churro bites with a slotted spoon and drain on paper towels.
- Roll in Cinnamon Sugar: Once cooled enough to handle, roll the churro bites in the prepared cinnamon sugar mixture until coated.
- Option #2 – Baking: Preheat oven to 350°F and line a baking sheet with parchment paper. Pipe the churro dough directly onto the sheet as 1”–2” balls, spacing them properly since they won’t spread. You can fit up to 40 bites per tray. Bake for about 10 minutes or until lightly golden and cooked through. Let cool slightly, then roll in the cinnamon sugar mixture.
Notes
- The frying method yields a crispier, more traditional churro texture with a deeper golden color.
- Baked churro bites are a lighter alternative but won’t brown as much as the fried version.
- Use a star tip for piping to get the classic ridged churro shape.
- Do not overcrowd the frying pan to prevent dough pieces from sticking and to maintain oil temperature.
- Cooling slightly before rolling in cinnamon sugar helps the coating adhere better.
- Adjust oil temperature carefully; too hot and bites will burn outside but remain raw inside, too cool and they will absorb excess oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes frying or baking
- Category: Dessert
- Method: Frying
- Cuisine: Mexican