Cinco de Mayo Churro Bites (Printable)

Golden churro bites coated in cinnamon sugar with a smooth chocolate sauce, ideal for festive snacking.

# What You’ll Need:

→ For the 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

→ For the Cinnamon Sugar

09 - 1/2 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon

→ For the 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, optional

# Steps:

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 dough forms and pulls away from 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 degrees Fahrenheit.
06 - Pipe 1-inch pieces of dough directly into 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 come together faster than you'd expect, leaving time to actually enjoy the party instead of staying glued to the kitchen.
  • That moment when crispy outside meets impossibly soft inside—it's the small joy that turns a regular day into something festive.
02 -
  • The dough needs to cool slightly after cooking or the eggs will scramble into little bits instead of creating a smooth, light texture.
  • Oil temperature is non-negotiable—I learned this the hard way when a batch came out greasy, and now I always check with a thermometer instead of guessing.
03 -
  • Don't make the dough ahead—it needs to be freshly piped and cooked or it loses its light, airy interior and becomes dense.
  • Keep your chocolate sauce warm in a double boiler if you're serving over time, and it'll stay glossy and pourable instead of seizing up.
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