Churros Bites
Crispy fried dough tossed in cinnamon sugar and served with chocolate sauce
- 1 cupwater
- 0.5 cupbutter
- 2 tbspsugar
- 0.25 tspsalt
- 1 cupall-purpose flour
- 1 tspvanilla extract
- 2 largeeggs
- vegetable oil(for frying)
- 0.5 cupsugar(for coating)
- 1 tspcinnamon(for coating)
- chocolate sauce(for dipping)
Dough can be made and piped onto parchment-lined sheets, then frozen. Fry from frozen. Best served within 30 minutes of frying.
- 1In saucepan, bring water, butter, 2 tbsp sugar, and salt to boil
- 2Remove from heat and add flour all at once, stirring vigorously
- 3Return to medium heat and stir until dough forms ball and pulls from sides
- 4Transfer to mixer and beat 1 minute to cool
- 5Add vanilla, then eggs one at a time, beating well after each
- 6Heat 2 inches oil to 360°F in heavy pot
- 7Transfer dough to piping bag with large star tip
- 8Pipe 1-inch lengths directly into oil, cutting with scissors
- 9Fry in batches until deep golden, about 2 minutes per side
- 10Mix 1/2 cup sugar with cinnamon in shallow dish
- 11Toss hot churros in cinnamon sugar immediately
- 12Serve warm with chocolate sauce
Oil temperature is critical - too low and churros absorb oil, too high and outside burns before inside cooks. The star tip creates ridges that hold extra cinnamon sugar. Toss in sugar while still hot so it adheres. A thermometer is essential for consistent results.
Churros originated in Spain, possibly inspired by Chinese fried dough brought by Portuguese traders. They arrived in Latin America with conquistadors and became beloved throughout the region. Mexican churros are typically thicker than Spanish versions and always served with chocolate for dipping.