Cinco de Mayo Churro Bites (Print Version)

Crispy churro bites dusted with cinnamon sugar and paired with silky chocolate sauce for a festive treat.

# Ingredient List:

→ 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

# Steps:

01 - Combine sugar and cinnamon in a shallow bowl and set aside for coating fried bites.
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 for about 2 minutes until dough forms and pulls away from the pan sides.
03 - Remove pan from heat and let dough cool for 5 minutes. Beat in eggs one at a time, then add vanilla extract, mixing until the dough becomes smooth and glossy.
04 - Transfer prepared 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 the hot oil using scissors to cut. Fry 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 thoroughly 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 - Arrange warm churro bites on a serving plate and serve immediately with chocolate dipping sauce on the side.

# Helpful Hints:

01 -
  • They're ready in under an hour, which means you can go from craving to serving without the stress.
  • The piping bag and scissors method is way easier than you'd think, and honestly kind of fun once you get the rhythm down.
  • That chocolate sauce tastes like it came from a fancy bakery, but it's just three ingredients heated together.
02 -
  • Oil temperature is non-negotiable; invest in a thermometer because eyeballing it almost always leads to greasy disappointment.
  • Don't overwork the dough after the eggs go in or you'll end up with tough churros instead of tender ones.
  • The chocolate sauce will seize if you pour cold cream over hot chocolate, so always heat your cream first or let the chocolate cool slightly before pouring.
03 -
  • Room temperature eggs and a smooth, glossy dough texture are your signals that you're on the right track before you even start frying.
  • A piping bag fitted with a large star tip makes churro bites look fancy and professional, but if you don't have one, you can use a regular tip and still get delicious results.
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