Cinco de Mayo Churro Bites (Printable)

Golden crispy churro bites with cinnamon sugar and a silky chocolate dipping sauce, perfect for a festive snack.

# 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 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 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 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 warm churro bites with chocolate dipping sauce.

# Expert Suggestions:

01 -
  • They're crispy on the outside and impossibly soft inside, which sounds simple until you actually bite into one.
  • The whole batch comes together in under an hour, making this perfect for last-minute celebration cravings.
  • That chocolate sauce is so silky it deserves its own celebration, but paired with warm churros it becomes something unforgettable.
02 -
  • Churro dough must stay warm when you're piping it, because cool dough gets thick and impossible to pipe cleanly, so work quickly and don't let it sit around between batches.
  • Oil temperature is absolutely non-negotiable because even five degrees makes the difference between golden and greasy or pale and undercooked.
  • Cinnamon sugar coating only adheres to warm churros, so if you wait until they cool you'll end up with bare, disappointing bites.
03 -
  • Pipe directly into oil rather than onto a surface first, because the dough destabilizes and loses shape if it sits between piping and frying.
  • A large star tip creates ridges that hold cinnamon sugar beautifully and fry more evenly than smooth tips.
  • Keep your kitchen well-ventilated while frying because oil splatter and steam fill the air quickly, and cracking a window makes a huge difference.
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