Cinco de Mayo Churro Bites (Printable)

Crispy churro bites coated in cinnamon sugar paired with rich chocolate sauce for a festive delight.

# What You'll Need:

→ Churro Bites

01 - 1 cup water
02 - 1/2 cup unsalted butter
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 1/2 teaspoon vanilla extract
08 - Vegetable oil for frying

→ Cinnamon Sugar Coating

09 - 1/2 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon

→ Chocolate Dipping Sauce

11 - 4 ounces semisweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon light corn syrup

# Directions:

01 - Combine 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl and set aside.
02 - In a medium saucepan, bring 1 cup water, 1/2 cup butter, 2 tablespoons sugar, and 1/4 teaspoon salt to a boil over medium heat. Once butter melts completely, add 1 cup flour all at once and stir vigorously with a wooden spoon until dough forms and pulls away from the sides, approximately 2 minutes.
03 - Remove pan from heat and cool dough for 5 minutes. Beat in 2 large eggs one at a time, then add 1/2 teaspoon vanilla extract, mixing until smooth and glossy.
04 - Transfer dough to a piping bag fitted with a large star tip.
05 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
06 - Pipe 1-inch pieces of dough directly into hot oil, cutting with scissors. Fry churro bites in batches, turning occasionally, until golden and crisp, approximately 2 to 3 minutes per batch.
07 - Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, toss in cinnamon sugar until well coated.
08 - Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 4 ounces chopped semisweet chocolate, add 1 tablespoon butter and 1 tablespoon corn syrup, and let sit 1 minute. Stir until smooth and glossy.
09 - Serve churro bites warm with chocolate dipping sauce.

# Expert Advice:

01 -
  • They're bite-sized, which means you can eat more without feeling guilty about it.
  • The whole thing comes together in 40 minutes, so you can actually pull this off on a weeknight.
  • One batch impresses people way more than it should, given how simple the technique really is.
02 -
  • Don't skip letting the dough cool before adding eggs or you'll end up with scrambled bits mixed throughout, which I learned the hard way and had to start over.
  • The oil temperature matters more than you think because too hot means burnt outsides with raw insides, and too cool means greasy, heavy churros that nobody wants.
  • These are genuinely best eaten warm, so if you're making them ahead, you can reheat them in a 300°F oven for a few minutes and they'll crisp right back up.
03 -
  • If you don't have a piping bag with a star tip, a regular round tip works fine, you just lose the fancy ridges that make them look fancy.
  • Keep a spider strainer or slotted spoon within arm's reach of the stove because fishing around in hot oil is how accidents happen.
  • Make extra chocolate sauce because people will ask for more for dipping even when they think they're done.
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