I never tried churros until I was in my late twenties at a local fair. Growing up, my mom stuck to basic cookies and brownies for dessert. When my sister attempted to make churros at home, they turned into odd-shaped blobs that barely resembled the real thing.
That’s because she was trying to pipe foot-long churros, which is tricky for home cooks. Mini churro bites, though? They’re so much easier to handle. These little guys are perfect for beginners – just bite-sized pieces of fried dough that anyone can make, even if you’ve never worked with a piping bag before.
Why You’ll Love These Mini Churro Bites
- Quick and easy dessert – These bite-sized treats come together in just 30-45 minutes, making them perfect for last-minute cravings or unexpected guests.
- Simple ingredients – You probably already have everything you need in your pantry – just basic kitchen staples like flour, sugar, and cinnamon.
- Perfect portion control – The mini size means you can enjoy just a few bites of sweetness without overindulging, plus they’re great for sharing at parties.
- Kid-friendly cooking project – Rolling the warm churros in cinnamon sugar is a fun activity that kids can help with, making this recipe perfect for family baking time.
What Kind of Flour Should I Use?
For churros, regular all-purpose flour is your best friend and will give you the most reliable results. While you might be tempted to experiment with bread flour or pastry flour, stick with all-purpose flour since it has just the right amount of protein content to create that perfect churro texture – crispy on the outside and light on the inside. If you’re shopping in the supermarket, any major brand of all-purpose flour will work just fine. Just make sure your flour is fresh and hasn’t been sitting in your pantry for too long, as older flour can affect the taste and texture of your churros.
Options for Substitutions
While churros have some essential ingredients that shouldn’t be changed, here are some helpful substitutions you can try:
- Vegetable oil: For frying, you can swap vegetable oil with canola oil, sunflower oil, or peanut oil. Just avoid olive oil as its low smoke point isn’t good for deep frying.
- Plain flour: This is a must-keep ingredient – using other flours like whole wheat or gluten-free alternatives won’t give you that classic churro texture. Stick to plain all-purpose flour for best results.
- Cinnamon: While cinnamon is traditional, you can try other spices like cardamom, nutmeg, or pumpkin pie spice for a different flavor. Or skip it completely and just use sugar.
- Granulated sugar: For the coating, you can use caster sugar or even brown sugar (though it might be a bit sticky). Don’t substitute the sugar in the dough mixture though – it’s needed for the right texture.
- Piping equipment: No piping bag with star tip? Cut the corner off a sturdy zip-top bag, or carefully spoon small portions of dough directly into the oil – they won’t have ridges, but they’ll still taste great!
Watch Out for These Mistakes While Frying
The biggest challenge when making mini churro bites is getting the oil temperature just right – too hot and they’ll burn on the outside while staying raw inside, too cool and they’ll become greasy and soggy, so aim for a steady 375°F using a deep-fry thermometer. The second common mistake is overworking the dough – mix just until the ingredients are combined, as excessive stirring will develop too much gluten and result in tough, chewy churros instead of light, crispy ones. For the best texture, let the dough rest for 5-10 minutes after mixing, and don’t overcrowd the pan while frying – giving each churro bite enough space ensures even cooking and that perfect golden-brown color. Finally, make sure to roll the churros in the cinnamon-sugar mixture while they’re still warm (but not burning hot), as this helps the coating stick better and creates that classic churro taste we all love.
What to Serve With Churro Bites?
These sweet little churro bites are perfect for dipping, so I always like to serve them with some tasty companions! A warm chocolate sauce is the traditional choice – just melt some chocolate chips with a splash of heavy cream for an easy dipping sauce. If you’re feeling adventurous, try serving them with dulce de leche, vanilla ice cream, or even a coffee-flavored dip for a Spanish-inspired coffee and dessert combo. For a casual party setup, I love putting these churro bites on a platter with small bowls of different dipping sauces so everyone can mix and match their favorites.
Storage Instructions
Keep Fresh: These mini churro bites taste best when eaten fresh and warm, right after cooking. If you have leftovers, place them in an airtight container at room temperature for up to 2 days. Just know they might lose some of their signature crispiness over time.
Make Ahead: You can prepare the churro dough up to 24 hours in advance and keep it in the fridge in a covered bowl or piping bag. When you’re ready to cook, let the dough come to room temperature for about 30 minutes before frying.
Revive: To bring back some crispiness to day-old churros, pop them in a preheated oven at 350°F for 3-5 minutes. Once they’re warm, you can give them a quick roll in the cinnamon-sugar mixture to freshen them up. Just keep in mind they won’t be quite as crispy as fresh ones!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 8-10 g
- Fat: 30-35 g
- Carbohydrates: 90-100 g
Ingredients
- 1/2 cup and 2 tablespoons granulated sugar, separated
- 2 teaspoons cinnamon powder
- 2 tablespoons vegetable oil, with extra for frying
- 1/2 teaspoon salt
- 1 cup water
- 1 cup plain flour
- Deep-fry thermometer; a plastic bag or piping bag with a star tip (optional)
Step 1: Prepare the Cinnamon-Sugar Mixture
In a shallow dish, combine 1/2 cup of sugar with cinnamon.
Whisk them together until well mixed, then set the mixture aside.
This will be used to coat the churro bites once they are fried.
Step 2: Make the Churro Dough
In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons of sugar, 2 tablespoons of vegetable oil, 1/2 teaspoon salt, and 1 cup of water.
Bring the mixture to a boil.
Once boiling, remove it from the heat and stir in the flour until a ball forms.
This will create your churro dough.
Step 3: Prepare for Frying
Transfer the churro dough to a piping bag fitted with a star-shaped tip, if desired.
This will help create the traditional ridged shape of churros.
Then, add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach a deep-fry thermometer.
Line a baking sheet with paper towels to drain the churro bites once fried.
Step 4: Fry the Churro Bites
Once the oil reaches 360°F, carefully pipe the churro dough into the hot oil, using scissors to cut the dough every 1/2-inch as it releases into the oil.
Be sure not to overcrowd the pan to allow even cooking.
Fry the churro bites until they are golden brown on all sides.
Then, use a slotted spoon to transfer them to the paper towel-lined baking sheet to drain.
Step 5: Coat with Cinnamon-Sugar
Allow the churro bites to drain for 2 minutes on the paper towels.
Then, roll them in the cinnamon-sugar mixture you prepared earlier.
Make sure each churro bite is evenly coated for the best flavor.
Step 6: Repeat and Serve
Repeat the frying, draining, and coating process with the remaining dough, ensuring the oil is returned to 360°F between batches.
Serve the churro bites warm with your choice of dipping sauces.
Enjoy your homemade delicious churro bites!
