Cinco de Mayo Churro Bites (Printer-friendly)

Golden, crispy churro bites tossed in cinnamon sugar with rich chocolate sauce for a festive touch.

# 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

# How-To Steps:

01 - Combine sugar and ground cinnamon in a shallow bowl. Set aside.
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 until dough forms and pulls away from the sides, approximately 2 minutes.
03 - 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.
04 - Transfer dough to a piping bag fitted with a large star tip.
05 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
06 - Pipe 1-inch pieces of dough directly into the hot oil, cutting with scissors. Fry churro bites in batches, turning occasionally, until golden and crisp, approximately 2 to 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 until well 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 - Serve churro bites warm with chocolate dipping sauce.

# Expert Hints:

01 -
  • They're bite-sized perfection—crispy outside, tender inside, no mess on your hands like full-length churros.
  • The chocolate sauce is so velvety and rich you'll find yourself dipping long after the churros are gone.
  • Honestly, frying them feels like a small celebration in your kitchen, and the smell alone makes any gathering feel special.
02 -
  • The oil temperature is everything—I once thought 325°F was close enough, and the churro bites absorbed so much oil they became heavy instead of light.
  • Pipe the dough into the oil, don't roll it in flour and then try to fry it—choux pastry needs direct contact with hot oil to puff and crisp properly.
03 -
  • Keep a spray bottle of water nearby when frying—if a drop hits the oil accidentally, spray the area lightly so the water disperses evenly instead of splattering.
  • The difference between good and incredible is in the chocolate quality; spend a little extra on decent semisweet chocolate, and taste how much better it is.
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