Easy Cinnamon-Sugar Churro Bites with Chocolate Dipping Sauce
Crispy on the outside and soft on the inside, these cinnamon-sugar churro bites are a fun and festive treat. They're perfect for Cinco de Mayo, parties or anytime you're craving something sweet.
Equipment
- Food Processor
- Candy thermometer
- Pastry bag with 1M star tip
- Kitchen shears or a sharp knife
- Medium saucier
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 (6.25 ounces, 177 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, then beat 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.
- Transfer 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 chute and pulse until they are incorporated into the dough and the mixture thickens. Scrape down the sides of the bowl, then 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 pan fitted with a candy thermometer. Heat the oil to 360°-365°F. Hold the piping bag vertically several inches from the hot oil. Pipe 2-inch strips of dough over hot oil, and cut the dough with kitchen shears or a sharp knife, dropping the strips into the 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 the remaining ½ teaspoon of cinnamon in a medium bowl. Toss in the warm 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—then 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.
Nutrition
Calories: 261kcalCarbohydrates: 19gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 73mgSodium: 70mgPotassium: 95mgFiber: 1gSugar: 7gVitamin A: 382IUVitamin C: 0.03mgCalcium: 22mgIron: 1mg
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