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 granulated sugar and ground cinnamon in a shallow bowl. Set aside for coating.
02 - In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Once butter melts completely, add flour all at once and stir vigorously with a wooden spoon until dough forms and pulls away from pan sides, approximately 2 minutes.
03 - Remove pan from heat and allow dough to cool for 5 minutes. Beat in eggs one at a time, then add 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, using scissors to cut. Fry churro bites in batches, turning occasionally, until golden and crisp, approximately 2-3 minutes per batch.
07 - Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, toss in cinnamon sugar mixture until well coated.
08 - Heat cream in a small saucepan until just simmering. Pour over chopped chocolate, add butter and corn syrup, and let sit 1 minute. Stir until smooth and glossy.
09 - Serve warm churro bites with chocolate dipping sauce.

# Helpful Hints:

01 -
  • They're crispy outside with a tender, almost cloud-like interior that melts the second you bite down.
  • The chocolate sauce is silky enough to coat the back of a spoon but loose enough to swirl and pool on a plate.
  • You can make the dough ahead and pipe straight from the fridge, making last-minute prep surprisingly calm.
  • They taste like you spent hours in the kitchen, but honestly, forty minutes tops and you're done.
02 -
  • If your oil isn't hot enough, the churro bites absorb oil instead of frying, turning greasy and heavy—I learned this the painful way and now I always use a thermometer.
  • Piping the dough directly into hot oil is the move that makes these different from regular churros; it creates natural separation and those beautiful, crispy ridges from the star tip.
  • Room temperature eggs make an enormous difference in dough smoothness; cold eggs create lumps that never quite disappear no matter how much you stir.
03 -
  • Cut your piping with confidence and a quick scissor motion; hesitating or sawing the dough creates uneven pieces that fry unevenly.
  • Save a tiny bit of dough to test-fry before you commit your whole batch—this tells you immediately if your oil is truly at temperature.
  • The best chocolate sauce is made fresh and served warm, but it also tastes amazing at room temperature if you're planning ahead.
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