Indulge in the magic of Disney with these irresistible churro bites! Crispy on the outside and soft and fluffy inside, these bite-sized treats are coated in a sugar-cinnamon mixture. Served with a rich, decadent chocolate dipping sauce, these Disney-inspired churro bites are the ultimate theme park snack you can recreate at home.
Easy to make and perfect for parties or movie nights, these churro bites will transport you to the happiest place on Earth with every bite.
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Ingredients – Here’s What You’ll Need for the Churros
I used the following ingredients for this Disney-inspired treat.
- The Churro Dough: For the churro dough, I used water, unsalted butter, salt, ground cinnamon, and large eggs.
- The Sugar Cinnamon Coating: I coated the cooked churros with a mixture of granulated sugar and ground cinnamon.
- The Oil: I used Canola oil to fry the churros.
Making the Churro Dough – Step-by-Step Directions
The churro dough is a basic Choux pastry.
- I brought water, unsalted butter, salt, and cinnamon in a small saucepan over medium heat to a full boil.
- Once the liquids were boiling, I reduced the heat to low and added the flour all at once.
- I beat the mixture with a wooden spoon until it came together and formed a dough that cleared the sides of the pan. I cooked the dough, stirring constantly and smearing it on the bottom of the pan over low heat for 2 to 3 minutes.
- I dumped the hot mixture into the bowl of a food processor fitted with a steel blade and processed it for 10 seconds to cool the dough. With the food processor running, I added the eggs through the feed shoot and pulsed until the eggs were incorporated into the dough and the mixture was thick. It took about 30 seconds for a smooth dough to form.
- I transferred the dough to a pastry bag fitted with a 1M large star tip.
Cooking the Churros
- I added the canola oil to a medium-sized saucier pan with a temperature probe and heated it over medium to medium-high heat until it reached 365°F.
- Once the oil reached 365°F, I used kitchen shears to cut 2-inch pieces of the Churro dough into the hot oil. I didn’t want to crowd the pan, so I cut 12 pieces of the Churro dough.
- I fried the churros, turning occasionally until they were golden brown. This took four to five minutes. Then, I transferred the churros to a paper-towel-lined plate and repeated the process with the remaining churro dough.
Finishing the Churro Bites
While the churros were cooking, I mixed together the granulated sugar and remaining cinnamon.
While the churros were still warm, I coated them in the sugar-cinnamon mixture.
To finish the churro bites, I made a simple chocolate ganache for a dipping sauce. I combined mini semi-sweet chocolate chips and heavy cream in a microwave-safe bowl.
I microwave the mixture on high for 45 seconds, stirring after 30 seconds. After 45 seconds, I stirred the melted chocolate chips and heated heavy cream until it was smooth and lump-free.
Whip up a batch of these sugar-cinnamon-coated, bite-sized churro treats and indulge in the ultimate Disney theme park snack from the comfort of your own kitchen. Paired with a decadent chocolate dipping sauce, these churro bites are certain to become a family favorite.
Whether planning a Disney-themed party or movie night or simply craving a taste of nostalgia, these easy-to-make Disney-inspired churro bites with chocolate dipping sauce are a must-try for any Disney fan or dessert lover.
Frequently Asked Questions
Yes, you can make the churro dough in advance. Store the dough in an airtight container in the refrigerator for up to three days. Allow to come to room temperature before piping the dough.
The ideal oil temperature for frying churros is 360-375°F. A candy or deep fry thermometer is crucial to monitor and maintain this temperature range for perfectly crispy exteriors and cooked interiors.
I like to use canola oil because of its neutral taste. However, vegetable oil and peanut oil will also work. Your oil should have a fairly high smoke point because of the high temperature needed to fry the churros.
If you have leftovers, let them cool to room temperature and store them in the refrigerator in an airtight container for several days. Reheat the churros in a toaster oven or oven at 325°F for seven to 8 minutes. While the microwave is the quickest method for reheating churros, it may result in a softer texture:
Recipe Tips and Tricks
- The first time I made this recipe, the churro dough stuck badly to the kitchen shears when cutting them into the oil. I learned that if I rubbed oil on the blades of the kitchen shears, the sticking disappeared!
- Many churro recipes call for adding and beating eggs into the dough one at a time. I’ve found that adding the eggs through the feed tube of the food processor while the food processor is running is just as effective and easier.
- It’s best to hold the piping bag with the churro dough straight up and down, just a few inches away from the oil, to avoid getting burned by the splashing oil.
- The key to perfectly cooked churros is maintaining the proper oil temperature. When the churro bites are added, the oil temperature goes down. Therefore, it’s best to avoid adding too many bites to the oil at one time. Also, I constantly increase or decrease the stovetop temperature to maintain the proper oil temperature.
Other Bite-Size Treats
You’ve come to the right place if you’re looking for other bite-size treats. Check out these delicious recipes.
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Disney-Inspired Churro Bites with Chocolate Dipping Sauce
Equipment
- Food Processor
- Candy thermometer
Ingredients
Churro Bites
- 1 cup (8 ounces, 237 ml) water
- ½ cup (8 Tablespoons, 4 ounces, 113 grams) unsalted butter
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon (divided)
- 1 ¼ cups (7.5 ounces, 222 grams) all-purpose flour
- 3 to 4 large eggs (enough to make ¾ cup) (See Tip 1)
- 1 ¾ cups Canola oil
- ½ cup (3.5 ounces, 99 grams) granulated sugar
Chocolate Dipping Sauce (Chocolate Ganache)
- ½ cup (4 ounces, 113 grams) mini semi-sweet chocolate chips (See Tip 2)
- ¼ cup (2 ounces, 59 ml) heavy cream
Instructions
Churro Bites
- Heat the water, butter, salt, and ¼ teaspoon of the cinnamon in a saucepan over medium heat until the mixture comes to a full boil. Reduce the heat to low; add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough that clears the sides of the pan. Cook, stirring constantly and smearing on the bottom of the pan over low heat for 2 to 3 minutes. The flour will begin to coat the bottom of the pan.
- Dump the hot mixture into the bowl of a food processor fitted with a steel blade—process for 10 seconds to cool the dough. With the food processor running, add the eggs through the feed shoot and pulse until the eggs are incorporated into the dough and the mixture is thick. Scrape down the sides of the bowl and process for 30 seconds until a smooth dough forms.
- Transfer the dough to a pastry bag fitted with a 1M large star tip.
- Add the oil to a medium saucier or saucepan with a candy thermometer fitted on the pan. Heat the oil to 360° to 365°F. Hold the piping bag several inches from the hot oil. Pipe 2-inch strips of dough over hot oil. Cut with kitchen shears or a sharp knife, and drop into hot oil. Repeat until about 12 churro strips have been added to the hot oil. (See Tips 3 and 4)
- Fry the churros, maintaining the oil temperature until golden brown, four to five minutes.
- Remove the churros and drain on a paper towel-lined pan. Repeat with the remaining churro dough.
- Mix the sugar and remaining ½ teaspoon of cinnamon in a medium bowl. Toss in the churro bites until well coated. Place on a serving plate and serve with the chocolate dipping sauce.
- Yield: About 8 dozen churro bites. (See Tip 5)
Chocolate Dipping Sauce (Chocolate Ganache)
- Add mini chocolate chips and heavy cream to a microwave-safe bowl. Microwave on high for 30 seconds; stir—microwave for an additional 15 to 30 seconds or until the chocolate chips are melted.
- Stir mixture until smooth and lump-free.
- Yield: ¾ cups.
Video
Tips/Notes
- If three eggs are not enough to equal ¾ of a cup, add enough egg white from the fourth egg to equal ¾ cup.
- May also use regular semi-sweet chocolate chips or bittersweet chocolate chips. It may take a bit longer in the microwave with the larger chips.
- To prevent the churro dough from sticking, coat the blades of the kitchen shears or knife with oil.
- When the churro strips are added to the hot oil, the temperature of the oil will drop. Therefore, do not crowd the pan. I typically only add 12 strips at a time.
- Leftover churro bites can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 325°F toaster oven or oven for 7 to 8 minutes or until heated.
Liz says
These are delicious!