Cinco de Mayo Churro Bites (Printable)

Golden churro bites coated in cinnamon sugar, served with a smooth chocolate dipping sauce—perfect for celebrations.

# Components:

→ 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

# Directions:

01 - Mix sugar and cinnamon together in a shallow bowl and reserve for coating.
02 - Combine water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat. Once butter melts completely, add flour all at once and stir vigorously with a wooden spoon until dough forms and pulls away from pan sides, approximately 2 minutes.
03 - Remove pan from heat and allow dough to cool for 5 minutes. Beat in eggs one at a time, then add vanilla extract, mixing until smooth and glossy.
04 - Transfer dough to a piping bag fitted with a large star tip.
05 - Heat 2 inches of oil in a deep pot to 350°F.
06 - Pipe 1-inch dough pieces directly into hot oil using scissors to cut. Fry in batches, turning occasionally, until golden and crisp, approximately 2-3 minutes per batch.
07 - Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, toss in cinnamon sugar mixture until thoroughly coated.
08 - 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.
09 - Present churro bites warm with chocolate dipping sauce for serving.

# Expert Advice:

01 -
  • They're ridiculously easy to make, and the payoff feels way fancier than the effort actually is.
  • Bite-sized means you can keep sneaking them without feeling guilty, and everyone loves something they can pop in their mouth.
  • The combination of crispy outside and pillowy inside, plus that cinnamon sugar coating, is genuinely addictive.
02 -
  • The dough must cool for at least five minutes after cooking, or the eggs will scramble and your texture will suffer; I learned this the hard way on my first attempt.
  • Pipe directly into the oil without hesitation because if you wait, the dough gets sticky and won't cut cleanly, leading to weird shapes instead of those perfect bite-sized pieces.
03 -
  • Keep a damp towel under your pot to prevent it from sliding around while you're piping, because one slippery moment can turn hot oil into a real problem.
  • If your piping bag gets clogged, a wooden skewer poked gently through the star tip will clear it without creating a mess.
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