Churro Bites

1. 1
   prep · ~1 min

   Make the cinnamon sugar coating.

   1.In a shallow bowl, combine ½ cup sugar with 1 tsp cinnamon powder.

   2.Mix well and set aside for coating.
2. 2
   prep · ~1 min

   Prepare the piping bag.

   1.Fit a large piping bag with a star tip.

   2.Set the piping bag inside a tall glass, folding the edges over for easy filling.

   TIPA star tip gives churros their signature ridges. A French star tip works best.
3. 3
   boil · ~5 min

   Cook the choux dough base.

   1.In a medium saucepan over medium heat, combine 1 cup water, butter, 1 tbsp sugar, and a pinch of salt.

   2.Bring to a rolling boil, stirring occasionally until butter melts completely.

   3.Once boiling, remove from heat and add all the flour at once.

   4.Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides, about 30 seconds.

   TIPAdding the flour all at once off the heat prevents lumps. Work quickly once the flour goes in.
4. 4
   mix · ~5 min

   Incorporate the eggs into the dough.

   1.Let the dough cool in the pan for 2 minutes — it should still be warm but not hot enough to cook the eggs.

   2.Add the vanilla extract and beat in the eggs one at a time with the wooden spoon.

   3.After the first egg, the dough will look separated — keep mixing until it comes back together.

   4.After the second egg, mix until the dough is smooth, glossy, and holds its shape when piped.

   TIPMake sure the dough isn't steaming hot when adding eggs, or they'll scramble. Warm dough is perfect.
5. 5
   prep · ~1 min

   Transfer dough to the piping bag.

   Spoon the warm dough into the prepared piping bag. Twist the top to seal and push the dough down toward the tip.

   TIPWork while the dough is still warm — it pipes much more easily than cold dough.
6. 6
   fry · ~7 min

   Heat the oil for frying.

   1.Pour 3 cups vegetable oil into a deep heavy-bottomed pot. The oil should be about 2 inches deep.

   2.Clip a thermometer to the side and heat over medium-high heat until the oil reaches 350°F (175°C).

   TIPMaintain 350°F throughout frying. Too hot and the outside burns before the inside cooks. Too cool and they absorb too much oil.
7. 7
   fry

   Pipe and fry the churro bites.

   1.Hold the piping bag over the hot oil and pipe about 1½ inches of dough.

   2.Use clean kitchen scissors to snip the dough off at the tip, letting it drop into the oil.

   3.Fry in batches of 8–10 pieces — do not overcrowd the pot.

   4.Fry for 2–3 minutes, turning once halfway, until deep golden brown on all sides.

   5.Lift out with a slotted spoon and drain on paper towels for 30 seconds.

   TIPSnip quickly and close to the oil surface to avoid splashing. The bites will puff slightly and float when done.
8. 8
   mix · ~1 min

   Coat the churro bites in cinnamon sugar.

   While still warm, toss the churro bites in the cinnamon sugar mixture until evenly coated. Shake off any excess.

   TIPCoat them warm — the residual heat helps the sugar stick. If they've cooled, give them a quick 30-second reheat in the oven.
9. 9
   serve

   Serve warm.

   Pile the churro bites onto a plate and serve immediately while warm and crispy. Pair with chocolate sauce, dulce de leche, or caramel for dipping.

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