Cinnamon Sugar Churro Bites
- Small saucepan
- Kitchen scissors
- Medium pot
- Wire rack
- Kitchen scale
INGREDIENTS
- 4 cups oil, for frying
- ½ cup/100 grams sugar
- 1 teaspoon ground cinnamon
- ½ cup/120 grams milk chocolate ganache or preferred dip
Dough:
- 1 cup/240 grams water
- 3.5 ounces/100 grams unsalted butter
- 2 tablespoons/25 grams sugar
- 1 teaspoon/5 grams vanilla paste
- Pinch of salt
- 1 cup/150 grams all-purpose flour
- 3 large eggs/150 grams
INSTRUCTIONS
- Bring the water, butter, sugar, vanilla, and salt to a boil in a small saucepan over medium heat. Remove from the heat and add the flour all at once; stir vigorously until the dough pulls away from the pan and forms a smooth mass. Let cool for 5 minutes. Add the eggs one at a time, beating briskly with a wooden spoon or silicone spatula until the dough is smooth, soft, and glossy.
- Fit a piping bag with a large star tip and transfer the dough to the bag. Heat the oil in a medium pot to 320°F/160°C. Pipe short 1½–2 inch/4–5 cm strips directly over the pot, cutting each with kitchen scissors into the oil. Fry in batches, turning as needed, until puffed and deep golden, about 4–5 minutes. Transfer with a slotted spoon to a wire rack to drain briefly.
- Combine the sugar and cinnamon in a bowl. While still warm, toss the churros bites in the cinnamon-sugar mixture. Serve immediately with milk chocolate ganache.
FAQ
What oil is best for frying churro bites?
The best oil for frying churro bites is one with a high smoke point and a neutral flavor, such as canola, sunflower, or vegetable oil. These oils allow the churro bites to fry evenly and become crisp without imparting any unwanted taste. The oil should be heated to 320°F/160°C, which is the optimal temperature for achieving a golden exterior while ensuring the inside cooks through without becoming greasy. It is important to maintain a consistent temperature, so use a kitchen thermometer and avoid overcrowding the pot.
What is the secret to getting perfectly crisp bites?
The secret lies in maintaining consistent oil temperature and proper dough hydration. If the oil drops below 320°F/160°C, the bites absorb excess oil, resulting in sogginess. Overly hot oil, however, browns the outside before the center cooks through. Use a thermometer to keep the temperature stable, and fry in small batches to avoid crowding. Cooling the dough before adding eggs prevents separation and ensures even structure. Lastly, draining the churro bites on a wire rack instead of paper towels helps preserve crispness.
How do I prevent churro bites from becoming soggy?
Start by frying them at the correct temperature of 320°F/160°C. If the oil is too cool, they will absorb excess oil instead of crisping up. Once fried, remove the churro bites using a slotted spoon and place them on a wire rack instead of paper towels, which can trap steam and soften them. Allow them to rest for a minute before coating in the cinnamon-sugar mixture to preserve their crunch. Serve churro bites fresh, as they tend to lose crispness over time, especially if stored uncovered or refrigerated.
What can I serve with the bites besides chocolate ganache?
Churro bites pair beautifully with a variety of dips and sauces beyond milk chocolate ganache. Dulce de leche, caramel sauce, or white chocolate ganache all complement their warm, cinnamon flavor. For a lighter option, you can serve churro bites with fruit compotes like raspberry or strawberry sauce, or even vanilla custard for a creamy contrast. Some enjoy dipping them into coffee, espresso, or spiced hot chocolate for a more indulgent experience.
How should I store leftovers?
Store leftovers at room temperature in an airtight container for up to 2 days. Avoid refrigerating them, as the moisture will soften their crisp exterior. To restore their crunch, reheat churro bites in a 350°F/175°C oven for about 5 minutes, then toss again in cinnamon sugar if needed. You can also freeze uncoated churro bites after frying; once cooled, place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven to maintain their texture and enjoy them freshly warmed.
Can I bake churro bites instead of frying them?
To bake them, preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Pipe the churro bites onto the sheet and lightly brush or spray them with oil to encourage browning. Bake for 18–20 minutes, or until golden and crisp on the outside. Once baked, toss them immediately in the cinnamon-sugar mixture while still warm so the coating adheres.
What type of piping tip should I use?
For classic ridged churro bites, use a large open star tip, ideally size #826 or #827. The ridges help the dough cook evenly and give the churro bites their signature texture and crunch. A heavy-duty piping bag is recommended, as the dough is thick and can split thinner bags. If you don’t have a piping tip, you can spoon the dough into a zip-top bag and snip off one corner for a smoother shape, though the result will lack the traditional ridges.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend that includes xanthan gum for structure. Brands like Cup4Cup or King Arthur Measure for Measure work well, maintaining the elasticity and texture needed for piping. The rest of the ingredients—water, butter, sugar, eggs, and vanilla—are naturally gluten-free. When frying, ensure your oil and utensils are free from cross-contamination.
