Cinnamon sugar churro bites are short pieces of ridged choux dough fried until crisp. Roll the warm bites in cinnamon sugar and serve with a simple chocolate dipping sauce.
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Recipe at a Glance
- Yield: About 30 bites
- Preparation: 25 minutes
- Cooking: 20 minutes in batches
- Resting and chilling: Serve fresh
Table of Contents
Ingredients
Churros
| Ingredient and amount |
|---|
| 200 ml water |
| 50 g unsalted butter |
| 1 tablespoon granulated sugar |
| 1/4 teaspoon salt |
| 130 g all-purpose flour |
| 2 large eggs, beaten |
| Neutral oil, for frying |
Sugar and dip
| Ingredient and amount |
|---|
| 80 g granulated sugar |
| 1 teaspoon cinnamon |
| 100 g dark chocolate, chopped |
| 100 ml heavy cream |
Before You Start
A strong piping bag and star nozzle give defined ridges; do not overfill the bag.
Directions
1. Cook dough
Bring water, butter, tablespoon sugar and salt to a boil. Add flour all at once and stir until a ball forms. Cook over medium-low heat for 1–2 minutes, stirring. Cool in a bowl for 5 minutes.
2. Add eggs
Beat in eggs gradually until dough is smooth and thick enough to hold ridges. Transfer to a sturdy piping bag fitted with a large open star nozzle.
3. Heat oil
Heat oil 5 cm deep in a heavy pan to 175°C (350°F), leaving headroom. Mix cinnamon and 80 g sugar in a shallow bowl.
4. Fry
Pipe 3–4 cm lengths carefully into oil, cutting with kitchen scissors. Fry a few at a time for 3–4 minutes, turning, until deep golden and cooked through. Drain on a rack and roll warm bites in cinnamon sugar.
5. Make dip
Heat cream until steaming, pour over chocolate and stand 2 minutes. Stir smooth and serve with fresh churro bites.
Cook’s Tips
- A strong piping bag and star nozzle give defined ridges; do not overfill the bag.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Best eaten immediately. Refrigerate leftovers for up to 2 days and reheat until hot in an oven; they will be less crisp. Refrigerate chocolate sauce separately up to 3 days.
Frequently Asked Questions
Can I pipe ahead?
Pipe lengths onto parchment and chill briefly while heating oil; handle carefully when frying.
Why are centers doughy?
The pieces may be too thick or oil too hot. Keep them small and check the first batch.