Save These Cinnamon-Sugar Churro Bites are my ultimate quick fix for when the craving for something sweet and comforting strikes but time is tight. They deliver all the warm, crispy edges and fluffy centers you love about churros without the fuss of piping or deep frying giant batches. You can have a mound ready in under half an hour with just a handful of ingredients you probably already have on hand. I make these any time we have unexpected guests or need a sweet finish to taco night , they never last long.
I first whipped these up after a late night dinner with friends when we wanted dessert but not the effort. Now it is my go to for school bake sales and weekend snacks. They always disappear faster than I can make a second batch.
Ingredients
- All purpose flour: gives substance and structure to the dough choose unbleached for the best texture
- Baking powder: ensures each bite puffs up fluffy and light check it is fresh for the best rise
- Salt: is key for balance and makes the sweet pop opt for fine sea salt when possible
- Whole milk: brings moisture and helps create a soft tender crumb use whole for richer bites
- Unsalted butter: adds classic richness and golden color melt it for easy mixing
- Vanilla extract: infuses warmth and aroma reach for pure vanilla if you can
- Granulated sugar: sweetens the base and is the star of the final coating
- Ground cinnamon: is essential for that signature churro flavor choose a fresh aromatic bottle for the best result
- Vegetable oil: is used only if frying choose a neutral oil like canola or sunflower
Instructions
- Make the Dough:
- Combine flour baking powder and salt in a large mixing bowl using a whisk until evenly blended this prevents lumps and ensures proper rising
- Heat the Wet Ingredients:
- In a small saucepan gently warm the milk and butter just until the butter melts do not let it boil then stir in the vanilla so the flavor diffuses throughout
- Mix and Form:
- Pour the warm milk mixture into the dry ingredients and stir with a spatula until a soft dough forms it should pull away from the sides and be easy to handle but not sticky
- Shape the Bites:
- Pinch off cherry sized pieces of dough rolling each gently between your palms to form rounds space them on a lined sheet as you go you can make them uniform or rustic depending on your mood
- Cook the Bites:
- For baking chill the rounds for ten minutes so they hold their shape then bake in a hot oven at four hundred degrees until golden and puffed about twelve to fifteen minutes rotating the tray for even color For frying heat about two inches of oil in a heavy pan to three hundred fifty degrees then fry the rounds in small batches for one to two minutes per side until deeply golden and crisp drain on paper towels
- Toss in Cinnamon Sugar:
- Mix granulated sugar and cinnamon together in a large shallow bowl then tumble the warm bites into the mixture while still hot so the sugar clings to every surface coat thoroughly for that classic churro finish
Save My absolute favorite part is tossing the hot churro bites in cinnamon sugar , the kitchen fills with the warmest spiced aroma. One night my youngest declared them better than theme park churros which I wear as a badge of honor because these are so much easier.
Storage Tips
Store cooled churro bites in an airtight container at room temperature for up to two days. If you like them crisp reheat in the oven for a few minutes rather than the microwave which softens them. You can also freeze the baked bites for up to one month then refresh in a hot oven straight from frozen.
Ingredient Substitutions
Swap plant based milk and vegan butter for a dairy free version without sacrificing texture. Whole wheat flour works instead of all purpose for a nuttier bite , just expect a slightly denser result. Coconut oil is a good stand in for vegetable oil if that is what you have.
Serving Suggestions
Pile churro bites onto a platter with bowls of chocolate or caramel sauce for dipping. For a brunch treat drizzle them with sweetened condensed milk. They are also excellent as a sundae topping layered over scoops of cinnamon or vanilla ice cream.
Cultural Note
Churros are believed to trace back to Spain and Portugal before making their way to Latin America. Traditionally long and piped they became a street food staple and a symbol of celebration. These bites condense all that festive flavor and fun into a format anyone can create at home.
Save Experiment with a spice blend or dip to make these bites your own , they are guaranteed to vanish quickly with any crowd.
Recipe Guide
- → How do I achieve a crunchy texture?
Frying churro bites in hot oil ensures a crispy outside while keeping the inside soft and tender.
- → What oil is best for frying?
Use a neutral oil like vegetable or canola oil for frying the bites evenly without affecting flavor.
- → Can I bake instead of fry?
Yes, churro bites can be baked, but frying yields a classic texture. Baking makes them slightly lighter.
- → How should they be served?
Serve warm, rolled in cinnamon sugar. Add chocolate sauce or caramel for dipping if desired.
- → How do I store leftovers?
Cool completely and store in an airtight container for up to two days. Reheat for best taste.
- → Can the dough be made in advance?
You can prepare the dough and refrigerate for a few hours before frying for convenience.