Churro Bites
User Reviews
5
Churro Bites
Description
These Churro Bites begin by bringing milk, water, butter, sugar, and salt to a boil, then removing from heat to stir in vanilla and all-purpose flour. The dough is smoothed out to remove lumps and then transferred to a piping bag fitted with a large star tip. Small lengths of dough are piped directly into oil heated to 360°F and cut off with scissors, frying in small batches until golden and crisp. The freshly fried bites are drained and immediately tossed in a mixture of granulated sugar and ground cinnamon to coat evenly.
The frying method creates a crunchy shell with a tender, airy interior. The cinnamon sugar provides a classic sweet and warm spice flavor enhancing the simple dough. Serving these warm maximizes their crispness and flavor impact. These bites are convenient finger-food versions of traditional churros, suitable for parties or family treats.
Keeping the oil temperature steady is key to achieving the ideal texture without overly browning or sogginess. Working in small batches avoids overcrowding and promotes even cooking. This recipe requires piping to shape the bites precisely and allows for fast frying and cutting techniques.
Ingredients
- 1/2 cup milk
- 1/2 cup water
- 3 Tbsp butter , diced
- 2 tsp granulated sugar
- 1/4 tsp (heaping) salt
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- vegetable oil , for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).
- In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour.
- Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth.
- Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster I'd pipe about 2 - 3 inches out at time and would cut 2 at once then pipe more and repeat).
- Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350).
- Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
- In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired.
User Reviews
Overall Rating
5
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