Save Celebrate Cinco de Mayo with these irresistible bite-sized churro bites that bring the perfect balance of crispy golden exterior and soft, tender interior. Each piece is generously coated in cinnamon sugar and paired with a rich, silky chocolate dipping sauce that adds a festive flair to any gathering or dessert table.
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From the moment the warm churro bites hit the cinnamon sugar coating, the aroma fills the kitchen with sweet spice tempting everyone nearby. The chocolate sauce adds a luxurious touch that makes each bite an indulgent experience.
Ingredients
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- For the Churro Bites
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter
2 tbsp (25 g) granulated sugar
1/4 tsp salt
1 cup (125 g) all-purpose flour
2 large eggs
1/2 tsp vanilla extract
Vegetable oil, for frying - For the Cinnamon Sugar
1/2 cup (100 g) granulated sugar
1 1/2 tsp ground cinnamon - For the Chocolate Dipping Sauce
4 oz (115 g) semisweet chocolate, chopped
1/2 cup (120 ml) heavy cream
1 tbsp (15 g) unsalted butter
1 tbsp (15 g) light corn syrup (optional, for shine)
Instructions
- 1. Prepare the cinnamon sugar
- Combine sugar and cinnamon in a shallow bowl. Set aside.
- 2. Make the churro dough
- In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Once the butter melts completely, add flour all at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides (about 2 minutes).
- 3. Cool and mix in eggs
- Remove pan from heat and let dough cool for 5 minutes. Beat in eggs one at a time, then add vanilla extract, mixing until smooth and glossy.
- 4. Prepare for frying
- Transfer dough to a piping bag fitted with a large star tip.
- 5. Heat oil
- Heat 2 inches of oil in a deep pot to 350°F (175°C).
- 6. Fry churro bites
- Pipe 1-inch pieces of dough directly into the hot oil, cutting with scissors. Fry in batches, turning occasionally, until golden and crisp (about 2-3 minutes per batch).
- 7. Coat churro bites
- Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, toss in cinnamon sugar until well coated.
- 8. Make chocolate dipping sauce
- 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.
- 9. Serve
- Serve churro bites warm with chocolate dipping sauce.
Zusatztipps für die Zubereitung
For extra flavor, try adding a pinch of nutmeg to the dough. This subtle spice enhances the overall warm profile and pairs beautifully with the cinnamon sugar coating.
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Varianten und Anpassungen
Swap semisweet chocolate for milk or dark chocolate in the dipping sauce according to your preference. Each option offers a unique sweetness and depth, allowing you to customize the richness of the sauce.
Serviervorschläge
Churro bites are best enjoyed fresh and warm for maximum crunch and flavor. Pair with a cup of Mexican hot chocolate or coffee to elevate your festive Cinco de Mayo celebration.
Save With just basic ingredients and simple steps, this recipe delivers a festive, crowd-pleasing dessert that honors the flavors and spirit of Cinco de Mayo. Enjoy creating and sharing these delightful churro bites that are as fun to eat as they are to make.
Recipe FAQs
- → What gives the churro bites their crispiness?
The churro bites achieve their crisp texture by frying small piped dough pieces in hot vegetable oil at 350°F until golden brown.
- → How is the cinnamon sugar coating applied?
While still warm, the churro bites are tossed in a mixture of ground cinnamon and granulated sugar, ensuring an even, flavorful coating.
- → What ingredients make the chocolate sauce smooth?
The chocolate sauce combines semisweet chocolate melted with heavy cream and butter, producing a rich and silky texture perfect for dipping.
- → Can the dough be flavored differently?
Yes, adding a pinch of nutmeg or swapping vanilla extract can enhance the flavor profile of the dough for variety.
- → What tools are needed to prepare churro bites?
Essential tools include a medium saucepan, piping bag with a large star tip, a deep pot for frying, and a slotted spoon for removing bites from oil.