I love how easy these churro bites are to make, and they’re always a hit with a crowd. I can prep the dough quickly on the stovetop and fry them up in no time. Once they’re brushed with melted butter and rolled in cinnamon sugar, it’s game over — they disappear fast. The texture is perfect, and they taste just like the ones I’d get at a fair or festival.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups water 5 tablespoons unsalted butter, chilled 2 packed tablespoons brown sugar 1/2 teaspoon fine salt 1 1/4 cups plain flour 1 teaspoon vanilla essence 2 large eggs 2 tablespoons butter, melted (for brushing before adding sugar)
For the cinnamon sugar mixture: 1/3 cup granulated sugar 1 tablespoon ground cinnamon 1/4 teaspoon salt
Directions
1. Make the dough: In a medium saucepan, I combine the water, chilled butter, brown sugar, and salt. I bring it to a boil over medium heat, stirring to melt the butter completely.
2. Add the flour: Once the mixture is boiling, I reduce the heat to low and stir in the flour all at once. I stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. This takes about 1–2 minutes.
3. Let it cool slightly: I take the dough off the heat and let it cool for about 5 minutes so it doesn’t cook the eggs when added.
4. Add eggs and vanilla: I beat in the vanilla essence and eggs, one at a time, mixing thoroughly after each addition. The dough will look separated at first but comes together into a smooth, pipeable dough.
5. Heat the oil: While the dough rests for a few minutes, I heat oil in a deep pot or pan to 350°F (175°C). I use enough oil so the churro bites can float while frying.
6. Pipe and fry: I transfer the dough into a piping bag fitted with a star tip. Then I carefully pipe 1- to 1.5-inch bites into the hot oil, cutting them off with scissors or a knife. I fry them in batches until golden brown, about 2–3 minutes per side.
7. Coat with cinnamon sugar: Once they’re fried, I drain the churro bites on paper towels, brush them lightly with the melted butter, and immediately toss them in the cinnamon sugar mixture.
8. Serve warm: I serve them right away while they’re warm, crisp, and coated in all that cinnamon-sugar goodness.
I sometimes add a pinch of nutmeg or cardamom to the cinnamon sugar for a twist.
Dipping sauces like chocolate ganache, caramel, or dulce de leche take these to the next level.
For a fun party version, I serve them on skewers or toothpicks with a dipping sauce on the side.
I’ve also made them using gluten-free flour, and they turned out great with only slight differences in texture.
If I want to skip frying, I pipe them into mini donut pans and bake at 375°F for about 15–18 minutes, then roll in the sugar mixture.
Storage/Reheating
Churro bites are best fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I pop them in the oven or air fryer at 350°F for about 5 minutes to help them crisp back up. I usually re-coat with a little extra cinnamon sugar after reheating.
FAQs
Can I make the dough ahead of time?
Yes, I can prepare the dough a few hours in advance and keep it covered at room temperature. I wait to fry and sugar-coat them until just before serving for the best texture.
What oil is best for frying churro bites?
I usually use vegetable oil or canola oil because they have a high smoke point and a neutral flavor. I avoid olive oil since its taste can be too strong.
Why are my churro bites greasy or soggy?
That usually happens if the oil isn’t hot enough. I make sure the oil is at 350°F before frying and avoid overcrowding the pan, which drops the temperature.
Can I bake churro bites instead of frying?
Yes, I’ve baked them by piping into a mini muffin or donut pan. They won’t be quite as crisp, but they’re still tasty. I brush with butter and coat with cinnamon sugar after baking.
Do I need a piping bag?
A piping bag gives the traditional ridged churro shape, but if I don’t have one, I spoon the dough or use a zip-top bag with the corner snipped off. The texture stays delicious either way.
Conclusion
These churro bites are the perfect bite-sized treat — golden, crispy, soft inside, and packed with cinnamon-sugar flavor. Whether I’m hosting friends, celebrating a holiday, or just craving something sweet, this recipe always delivers. They’re simple to make, fun to eat, and totally irresistible every time.
These mini churro bites are crisp on the outside, soft on the inside, and coated in sweet cinnamon sugar. The ultimate party snack or dessert everyone will love!
Ingredients
Churro Dough:
1¼ cups water
5 tablespoons unsalted butter, chilled
2 packed tablespoons brown sugar
½ teaspoon fine salt
1¼ cups plain flour (all-purpose flour)
1 teaspoon vanilla essence
2 large eggs
2 tablespoons melted butter (for brushing after baking or frying)
Cinnamon Sugar Coating:
⅓ cup granulated sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
Instructions
Prepare Cinnamon Sugar:
In a small bowl, mix together the granulated sugar, cinnamon, and salt. Set aside.
Make Churro Dough:
In a saucepan over medium heat, combine water, chilled butter, brown sugar, and salt. Stir until butter is melted and the mixture begins to simmer.
Add Flour:
Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until a dough ball forms and pulls away from the sides of the pan. Cook and stir for 1–2 more minutes to dry out the dough slightly.
Cool Slightly & Add Eggs:
Remove from heat and let dough cool for 5–7 minutes. Add vanilla, then beat in eggs one at a time until dough is smooth and glossy.
Pipe & Bake or Fry:
Transfer dough to a piping bag fitted with a star tip.
To Bake: Pipe 1.5-inch bites onto a lined baking tray. Bake at 375°F (190°C) for 15–20 minutes until golden. Brush with melted butter while warm and roll in cinnamon sugar.
To Fry: Heat oil to 350°F (175°C). Pipe small bites into the hot oil, cutting with scissors. Fry until golden brown. Drain on paper towels, brush or toss with melted butter, and coat in cinnamon sugar.
Serve Warm:
Enjoy churro bites warm, optionally with chocolate sauce or caramel for dipping!
Notes
Make sure the dough isn’t too hot when adding eggs or they may scramble.
For extra crispiness, double-coat in cinnamon sugar.
You can freeze uncoated churro bites and reheat before serving.
