Cinco de Mayo Churro Bites (Printable Copy)

Golden, crispy churro bites tossed in cinnamon sugar paired with a silky chocolate sauce for festive enjoyment.

# What You 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:

01 - Mix granulated sugar and ground cinnamon in a shallow bowl. Reserve for coating.
02 - Bring water, butter, sugar, and salt to a boil in a medium saucepan over medium heat. Once butter melts completely, add flour all at once and stir vigorously with a wooden spoon for approximately 2 minutes until dough forms and pulls away from pan sides.
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 batter achieves a smooth and glossy consistency.
04 - Pour dough into a piping bag fitted with a large star tip.
05 - Heat 2 inches of vegetable oil in a deep pot to 350 degrees Fahrenheit.
06 - Pipe 1-inch pieces of dough directly into hot oil using scissors to cut. Fry churro bites in batches, turning occasionally, until golden and crispy, 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 mixture until completely coated.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped semisweet chocolate, add butter and corn syrup, and let sit for 1 minute. Stir until smooth and glossy.
09 - Arrange warm churro bites on a serving platter and present alongside chocolate dipping sauce.

# Expert Advice:

01 -
  • They're gone in seconds, which means you'll be frying batch after batch just to keep up with the crowd.
  • The contrast between that shattering, golden exterior and the soft, pillowy interior is the kind of textural magic that keeps people coming back for more.
  • Honestly, watching someone's face light up when they dip one in that silky chocolate sauce never gets old.
02 -
  • The dough must cool before the eggs go in, or you'll end up with a scrambled mess instead of a smooth batter—I learned this one the hard way on my first attempt.
  • Room temperature eggs blend in more smoothly than cold ones, so pull them out of the fridge a few minutes early if you think of it.
  • Oil temperature is everything; even 10 degrees makes the difference between perfectly crispy and disappointingly greasy.
03 -
  • If your dough looks too stiff after the eggs are added, it's probably perfect—it should hold its shape when piped but still be workable.
  • Save your first batch as a test; that's when you'll know if your oil is the right temperature and your piping technique is solid before you commit to all of them.
  • Chocolate sauce keeps beautifully in the fridge and actually tastes better the next day after the flavors settle, so make it ahead if you're feeling organized.
Return