Crispy Cinnamon Sugar Churro Bites (Printable)

Crispy golden mini churros coated in cinnamon sugar for an irresistible sweet snack.

# What You'll 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

# Step-by-Step:

01 - Combine water, sugar, butter, and salt in a medium saucepan over medium heat. Bring to a boil, then reduce heat to low.
02 - Add all-purpose flour at once, stirring vigorously with a wooden spoon until the dough pulls away from the pan sides and forms a ball, approximately 1 to 2 minutes.
03 - Remove the saucepan from heat and let the dough cool for 5 minutes.
04 - Mix in the large egg thoroughly until the dough becomes smooth, glossy, and sticky.
05 - Transfer dough to a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep pot or fryer to 350°F.
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 brown, about 2 to 3 minutes per batch.
08 - Remove the 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 with chocolate sauce for dipping.

# Expert Advice:

01 -
  • They come together in about 35 minutes, so you can satisfy a craving without waiting all afternoon.
  • The bite-sized shape makes them impossibly fun to eat and perfect for sharing at gatherings.
  • That crunchy exterior and soft, pillowy inside is exactly what you want from a churro, just easier to handle.
  • You can dress them up with chocolate sauce or keep them simple with cinnamon sugar.
02 -
  • Don't skip the cooling step before adding the egg or you'll end up with scrambled egg bits in your dough.
  • Keep the oil temperature steady at 350°F—I learned this after a batch turned pale and greasy because my oil wasn't hot enough.
  • Fry in small batches so the oil temperature doesn't drop, which keeps each bite crispy instead of soggy.
03 -
  • Use a kitchen thermometer to monitor your oil temperature—it's the difference between crispy and greasy.
  • Pipe the dough directly over the hot oil to avoid handling it too much, which keeps the bites light and airy.
  • Toss the churro bites in cinnamon sugar while they're still warm so the coating sticks beautifully.
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