Making homemade churros doesn’t have to be complicated or time-consuming. These bite-sized treats combine the crispy exterior and warm cinnamon-sugar coating everyone loves about traditional churros, but they come together in just 20 minutes using simple pantry ingredients. Whether you’re hosting a last-minute gathering or craving something sweet after dinner, these churro bites deliver all the satisfaction of their full-sized counterparts without the fuss.
Six simple ingredients create restaurant-quality results
The beauty of this recipe lies in its simplicity. Most people already have butter, flour, sugar, eggs, and cinnamon sitting in their kitchen right now. The dough uses a basic choux pastry technique, which sounds fancy but actually just means combining butter, water, and flour on the stove before mixing in an egg. This creates the perfect texture that puffs up beautifully when fried, giving each bite that characteristic airy interior.
Unlike complicated pastry recipes that require special techniques or hard-to-find ingredients, churro bites use the same ingredients found in most cookie recipes. A pinch of salt enhances all the other ingredients, while vanilla extract adds depth to the dough. The cinnamon-sugar coating requires just two ingredients mixed together in a bowl, making this one of the most straightforward dessert recipes around.
Oil temperature makes or breaks your churros
Getting the oil temperature right at 360°F ensures your churro bites cook evenly without burning on the outside or staying raw inside. Too hot and the exterior browns before the dough cooks through, leaving you with bitter, burnt coating and gooey centers. Too cold and the bites absorb excess oil, becoming greasy and heavy instead of light and crispy. A candy thermometer takes all the guesswork out of this crucial step.
Most home cooks skip the thermometer and try to guess when oil is ready, but this leads to inconsistent results. Candy thermometers cost less than $10 at most grocery stores and make a huge difference in the final product. The investment pays off not just for churros, but for any fried food. If you don’t have one yet, they’re usually located near the baking supplies or sometimes labeled as “deep fat frying thermometers” in the kitchen gadget section.
Piping bags aren’t required for perfect shapes
While many recipes insist on piping bags and star tips for authentic churro ridges, you can absolutely make delicious churro bites without them. A regular spoon works perfectly fine for dropping small portions of dough into hot oil. The irregular shapes actually add charm and make them look more homemade. If you do want to use a piping bag, disposable ones work better than reusable bags since the dough can be sticky.
Kitchen shears make cutting the dough portions much easier than trying to scrape them off a spoon. Simply pipe or spoon the dough over the oil and snip it into bite-sized pieces, letting them drop directly into the pan. This method keeps your hands safely away from the hot oil while ensuring uniform sizes. Work quickly but don’t rush – it’s better to fry in smaller batches than overcrowd the pan.
Mixing technique prevents tough, chewy results
The key to tender churro bites lies in how you incorporate the egg into the hot dough mixture. Adding the egg too quickly to hot dough will scramble it, creating lumps and an unpleasant texture. Letting the dough cool for about five minutes after removing it from heat prevents this problem. The mixture should still be warm, but not steaming hot when you add the egg and vanilla.
Using an electric mixer helps combine everything smoothly and quickly. Beat the mixture for just 30 seconds – any longer and you risk developing too much gluten in the flour, which makes the final product tough and chewy. The finished dough should be smooth and glossy, with no visible lumps of flour or streaks of egg. If using a handheld mixer, make sure someone can hold the bowl steady while you mix.
Coating while warm ensures better adhesion
Rolling churro bites in cinnamon sugar while they’re still warm from the oil helps the coating stick much better than waiting for them to cool completely. The slight moisture on the surface acts like glue, holding every grain of that sweet, spicy mixture. Cold churros won’t hold nearly as much coating, leaving you with bland bites and a bowl full of unused cinnamon sugar.
Don’t skip the draining step though – placing the hot churros on paper towels for just 30 seconds removes excess oil without letting them cool too much. Then immediately transfer them to the cinnamon sugar mixture and toss gently. A large bowl works better than a bag for this step because you can see what you’re doing and ensure even coverage. Save any leftover cinnamon sugar for sprinkling on toast or oatmeal later.
Air fryer versions need different timing
Air fryer churro bites cook much faster than their oil-fried counterparts, typically needing only 4-6 minutes at 375°F. The circulating air can blow lightweight dough pieces around, so shake the basket halfway through cooking to prevent them from sticking together. Some air fryer models run hotter than others, so check your bites at the 4-minute mark to avoid overcooking.
The texture differs slightly from traditional fried churros – air fryer versions tend to be a bit less crispy on the outside but still delicious. They’re also less greasy, which some people prefer. If your air fryer basket has large holes, consider using parchment paper with holes punched in it to prevent smaller pieces from falling through. Don’t overcrowd the basket or the pieces won’t cook evenly.
Batch cooking prevents oil temperature drops
Adding too many churro bites at once causes the oil temperature to plummet, resulting in greasy, soggy treats instead of crispy ones. Stick to frying 6-8 pieces at a time, even if it means making multiple batches. The oil needs space to circulate around each piece, and overcrowding prevents proper browning. Between batches, let the oil return to 360°F before adding the next round.
Use a slotted spoon to turn the bites occasionally during frying, ensuring even browning on all sides. They’re ready when golden brown all over, usually after 90 seconds to 2 minutes. Remove them promptly to prevent burning – churros can go from perfectly golden to burnt very quickly. Have your paper towel-lined plate ready before you start frying so you can drain them immediately.
Storage tips maintain crispiness longer
Fresh churro bites taste best within a few hours of making them, but proper storage can help maintain some crispiness overnight. Paper bags work better than plastic containers because they allow moisture to escape rather than creating steam that makes the coating soggy. Avoid airtight containers completely – they trap humidity and turn crispy exteriors soft and chewy.
If you must store them longer, try reheating in a 350°F oven for 3-5 minutes to restore some crispness. Microwaving makes them soggy, so avoid that method entirely. Day-old churro bites work well crumbled over ice cream or mixed into bread pudding if they’ve lost their crunch. For best results though, plan to serve them the same day you make them.
Dipping sauce options expand the experience
While churro bites taste amazing on their own, dipping sauces take them to another level. Warm caramel sauce, hot fudge, or melted chocolate provide rich contrast to the cinnamon coating. Dulce de leche offers a more sophisticated option that pairs beautifully with the Spanish-inspired treat. Even simple vanilla or cinnamon ice cream makes an excellent accompaniment.
Store-bought sauces work perfectly fine, but warming them slightly makes dipping easier and more enjoyable. Nutella heated for 30 seconds in the microwave becomes an instant chocolate dipping sauce. Caramel ice cream topping warmed the same way provides another quick option. Fresh churro bites paired with warm dipping sauce create an indulgent dessert that rivals anything from expensive restaurants.
These churro bites prove that impressive desserts don’t require hours in the kitchen or professional pastry skills. With basic ingredients and simple techniques, anyone can create warm, crispy treats that disappear as quickly as they’re made. The next time you need a quick dessert that feels special, remember that restaurant-quality churros are just 20 minutes away in your own kitchen.
Quick Churro Bites
Course: Dessert4
servings10
minutes10
minutes180
kcalCrispy bite-sized churros coated in cinnamon sugar that come together in just 20 minutes using simple pantry ingredients.
Ingredients
1/4 cup unsalted butter, cut into cubes
1 cup water
1 tablespoon granulated white sugar
Pinch of salt
1 cup all-purpose flour
1 large egg
1 teaspoon vanilla extract
Vegetable oil for frying
1/2 cup granulated white sugar mixed with 1-2 teaspoons ground cinnamon
Directions
- Heat 1½ to 2 inches of vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat. Attach a candy thermometer to the side of the pan and allow the oil to reach 360°F. This temperature is crucial for achieving crispy exteriors without greasy interiors.
- In a small bowl, whisk together the 1/2 cup granulated sugar and ground cinnamon until evenly combined. Set this cinnamon-sugar mixture aside – this will be used to coat the warm churro bites after frying.
- In a medium saucepan, combine butter, water, 1 tablespoon sugar, and salt over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to ensure the butter melts completely and the sugar dissolves.
- Remove the pan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a soft dough forms and pulls away from the sides of the pan. The mixture may look lumpy at first, but continue stirring until it comes together.
- Let the dough cool for about 5 minutes to prevent scrambling the egg in the next step. Transfer the dough to a large bowl or stand mixer bowl. Add the egg and vanilla extract, then beat on medium-high speed for 30 seconds until the mixture is smooth and glossy.
- Transfer the dough to a disposable piping bag fitted with a large star tip, or simply use a spoon for dropping. Working carefully over the hot oil, pipe or drop small portions of dough and use kitchen shears to cut them into 1 to 1½ inch pieces, letting them fall directly into the oil.
- Fry 6-8 churro bites at a time, turning occasionally with a slotted spoon to ensure even browning. Cook for 90 seconds to 2 minutes until they’re golden brown and crispy on all sides. Avoid overcrowding the pan as this will lower the oil temperature.
- Remove the churro bites with a slotted spoon and drain briefly on paper towels for about 30 seconds. While still warm, immediately toss them in the cinnamon-sugar mixture until well coated. Serve immediately while warm and crispy, with optional dipping sauces like caramel or chocolate.
Notes
- A candy thermometer is essential for maintaining proper oil temperature – without it, churros may turn out greasy or burnt
- Work quickly when adding the egg to prevent scrambling, but let the dough cool for 5 minutes first
- Churro bites are best served the same day – store leftovers in paper bags rather than airtight containers to maintain some crispness
Frequently Asked Questions
Q: Can I make churro bites without a candy thermometer?
A: While possible, it’s much harder to get consistent results. You can test oil readiness by dropping a small piece of dough – it should sizzle immediately and float to the surface. However, a candy thermometer costs under $10 and makes a huge difference in the final product.
Q: How long do churro bites stay fresh?
A: They’re best eaten within a few hours of making them. If you must store them, use paper bags rather than airtight containers to prevent sogginess. Day-old churros lose their crispness but can be reheated in a 350°F oven for 3-5 minutes.
Q: Can I use an air fryer instead of frying in oil?
A: Yes! Cook at 375°F for 4-6 minutes, shaking the basket halfway through. Air fryer versions will be slightly less crispy than oil-fried but still delicious. Watch carefully as air fryer models vary in temperature and cooking time.
Q: What dipping sauces work best with churro bites?
A: Warm caramel sauce, hot fudge, melted chocolate, or dulce de leche are all excellent choices. Even store-bought sauces work well when warmed slightly. Nutella microwaved for 30 seconds makes a quick chocolate dipping sauce.
