Cinco de Mayo Churro Bites (Printable)

Golden crispy churro bites coated in cinnamon sugar and paired with silky chocolate sauce.

# 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 - 1.5 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, optional

# How to Prepare:

01 - Combine sugar and cinnamon in a shallow bowl and set aside.
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 the sides, approximately 2 minutes.
03 - Remove pan from heat and cool dough 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 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 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 churro bites warm with chocolate dipping sauce.

# Expert Suggestions:

01 -
  • They fry up in minutes, so you can go from craving to eating faster than you'd think possible.
  • The dough comes together in one pot without any fussy creaming or lengthy prep work.
  • Homemade chocolate sauce elevates them beyond anything store-bought, and people genuinely think you're a magician.
  • Bite-sized means you can eat several without feeling like you've overdone it—though honestly, who's counting.
02 -
  • Oil temperature is everything here—use a thermometer and don't guess, because I learned the hard way that eyeballing it leads to either soggy or burnt bites.
  • Pipe the dough directly over the oil rather than onto a surface first, because this dough doesn't like to sit around and tends to get sticky.
  • The chocolate sauce will thicken as it cools, so if you're making it ahead, gently reheat it before serving and it'll flow like silk again.
03 -
  • Keep a damp kitchen towel under your cutting board when you're piping to prevent it from sliding around, and it makes the whole process feel more stable.
  • If your piping bag feels like it's leaking from the bottom, twist it above the dough so pressure stays upward and outward, not downward.
  • The chocolate sauce can be made an hour ahead and gently reheated in a double boiler just before serving, which actually gives the flavors time to meld beautifully.
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