Cinco de Mayo Churro Bites (Printable)

Crispy, cinnamon-coated churro bites with a smooth chocolate sauce, perfect for festive gatherings.

# 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 Make It:

01 - Combine granulated sugar and ground cinnamon in a shallow bowl and 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 a dough forms and pulls away from the 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 the mixture becomes 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 Advice:

01 -
  • They're golden and crispy outside, impossibly soft inside, and the warm cinnamon sugar coating sticks to every bite.
  • The chocolate sauce is silky and rich without being fussy—just cream, chocolate, and butter coming together like they were made for each other.
  • These feel fancy enough for a party but honest enough to make on a random Tuesday when you need something warm and comforting.
02 -
  • Oil temperature matters more than you think—if it's too cool, they absorb oil and get greasy instead of crispy; too hot and the outside burns before the inside cooks through.
  • Piping the dough straight into the oil takes practice, so your first batch might look a little wonky, and that's completely fine—they'll still taste incredible.
03 -
  • Scissor-cutting the dough takes confidence—hold the bag at a forty-five-degree angle and snip decisively so pieces fall straight into the oil without dragging.
  • A wooden spoon is worth using for the initial dough making because you can feel the exact moment it pulls away from the sides, which tells you the flour has hydrated properly.
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