Description
Indulge in these easy Spanish churro bites with an irresistible chocolate dip. These mini churros are crispy on the outside, soft on the inside, and coated in a delightful cinnamon-sugar blend. The velvety dark chocolate dip perfectly complements the sweet churro pieces, making them a delicious mini churro snack. This homemade churro bites recipe is perfect for any occasion.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 cup Water
- 1/4 cup Unsalted butter
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 4 cups Vegetable oil (for frying)
- 1/2 cup Granulated sugar (for coating)
- 1 teaspoon Ground cinnamon (for coating)
- 4 ounces Dark chocolate
- 1/2 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
- In a medium saucepan, bring water, unsalted butter, granulated sugar, and salt to a rolling boil over medium heat, whisking to dissolve sugar completely.
- Remove the pan from heat. Add all-purpose flour in one go and stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough ball and pulls away from the sides.
- Let the dough rest for 5 minutes to cool slightly. This step prevents cooked eggs.
- Add eggs one at a time, mixing vigorously until each is fully incorporated and the dough is shiny.
- Transfer the dough to a pastry bag fitted with a large star tip. Pipe 1-inch mounds onto a parchment-lined tray, spacing them a few inches apart for frying. These are your small churro snacks.
- In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain a steady temperature for crisp, golden bites.
- Carefully lower the churro mounds into the hot oil with a slotted spoon. Fry for 2–3 minutes, turning once, until each bite is puffed and golden brown. Then, drain them on paper towels.
- While churros fry, whisk together granulated sugar and ground cinnamon in a shallow bowl, ensuring an even, sparkly cinnamon-sugar blend. This creates the sweet churro nibblers coating.
- Transfer warm churro bites to the cinnamon-sugar bowl. Gently toss until each piece is fully coated in a sparkly, aromatic layer.
- In a small saucepan over low heat, warm heavy cream until tiny bubbles form around the edges, about 2 minutes; do not boil to prevent scorching.
- Pour hot cream over chopped dark chocolate in a heatproof bowl. Let it rest for 1 minute, then whisk until glossy, smooth, and free of lumps. This is your irresistible chocolate dip.
- Stir in vanilla extract until incorporated, adding a subtle warmth and aromatic depth to the chocolate dip for a perfect pairing. Enjoy your delightful churro morsels.
Notes
- Serve churro bites warm with chocolate dip for best flavor.
- Maintain oil temperature: Use a thermometer to keep the oil steady at 350°F; too hot burns the bites, too cool makes them greasy.
- Cool dough slightly: Let the dough rest before adding eggs to avoid scrambling and ensure a smooth, shiny mixture.
- Pipe evenly sized bites: Uniform mounds cook evenly and puff perfectly, giving you those delightful crispy outsides and soft centers.
- Toss while warm: Coat churro bites in cinnamon sugar immediately after frying to let the sugar stick beautifully and melt slightly.
- Gently whisk chocolate dip: After combining cream and chocolate, whisk smoothly to avoid lumps and achieve a velvety consistency.
- Serve fresh: These Spanish churro bites with chocolate dip taste best warm, so enjoy them shortly after frying for peak comfort and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bite
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg