Cinco de Mayo Churro Bites (Print version)

Golden, crispy churro bites coated in cinnamon sugar, served warm with silky chocolate dipping 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 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 granulated sugar and ground cinnamon in a shallow bowl, mixing until evenly distributed. Set aside for coating.
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 approximately 2 minutes until dough forms a cohesive mass that pulls away from the pan sides.
03 - Remove pan from heat and allow dough to cool for 5 minutes. Beat in eggs one at a time, incorporating fully after each addition. Add vanilla extract and mix until dough achieves a smooth, glossy consistency.
04 - Transfer dough to a piping bag fitted with a large star tip, ensuring the bag is filled securely and ready for frying.
05 - Pour 2 inches of vegetable oil into a deep pot and heat to 350°F (175°C), checking temperature with a thermometer for accuracy.
06 - Pipe 1-inch pieces of dough directly into the hot oil using scissors to cut, working in batches to avoid crowding. Fry for 2-3 minutes per batch, turning occasionally with a slotted spoon until churro bites achieve a golden, crispy exterior.
07 - Remove fried churro bites with a slotted spoon and drain briefly on paper towels. While still warm, immediately toss in prepared cinnamon sugar mixture until evenly coated.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped semisweet chocolate, add butter and corn syrup, and let sit undisturbed for 1 minute. Stir until the mixture achieves a smooth, glossy sauce consistency.
09 - Arrange warm churro bites on a serving platter and serve immediately alongside the prepared chocolate dipping sauce.

# Cooking tips:

01 -
  • They're small enough to eat by the handful but impressive enough to serve at a party without anyone suspecting how easy they were to make.
  • The chocolate sauce is so velvety and rich that even people who claim they don't like sweets will reach for just one more bite.
02 -
  • Oil temperature matters more than anything else—I learned this the hard way by making a batch at 325°F that turned out greasy and disappointing, but the moment I hit 350°F everything changed.
  • Don't skip coating the churros while they're still warm, because once they cool the cinnamon sugar won't stick, and that coating is honestly half the experience.
03 -
  • If your chocolate sauce breaks or looks grainy, remove it from heat and whisk in one tablespoon of heavy cream at a time until it becomes silky again.
  • Keep your piping bag in warm water between batches so the dough stays pliable and pipes cleanly without resistance.
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