Cinco de Mayo Churro Bites (Printable)

Golden, cinnamon-coated churro bites paired with rich chocolate sauce for a festive treat.

# What You 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, stirring until evenly distributed. Reserve until churro bites are fried.
02 - In a medium saucepan, bring water, butter, sugar, and salt to a rolling boil over medium heat. Once butter dissolves completely, add flour all at once and stir vigorously with a wooden spoon for approximately 2 minutes until dough forms a cohesive ball and separates from the pan sides.
03 - Remove saucepan from heat and allow dough to cool for 5 minutes. Beat in eggs individually, mixing thoroughly after each addition, then add vanilla extract and continue stirring until mixture achieves a smooth, glossy consistency.
04 - Load prepared dough into a piping bag equipped with a large star-shaped tip, ensuring dough is evenly distributed.
05 - Pour vegetable oil to a depth of 2 inches in a deep pot and heat to 350°F, using a cooking thermometer to monitor temperature accuracy.
06 - Carefully pipe 1-inch segments of dough directly into hot oil, using kitchen scissors to cut, working in small batches to maintain oil temperature. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crispy throughout.
07 - Using a slotted spoon, remove churro bites from oil and place on paper towels for brief draining. While still warm, transfer to cinnamon sugar mixture and toss thoroughly until completely coated.
08 - Heat heavy cream in a small saucepan over medium heat until small bubbles form around edges. Pour hot cream over chopped chocolate, add butter and corn syrup, and allow to sit undisturbed for 1 minute. Whisk until completely smooth and glossy.
09 - Arrange warm churro bites on a serving platter and accompany with warm chocolate dipping sauce for immediate consumption.

# Expert Hints:

01 -
  • They're golden and crispy in minutes without any fancy equipment or intimidating techniques.
  • The dough comes together in one pot, and the chocolate sauce is literally just five ingredients melted together.
  • They taste like you spent hours in the kitchen when you really spent forty minutes total.
02 -
  • If your dough splits or splatters when frying, your oil is too hot or the dough wasn't cool enough; dial back the temperature slightly and let dough cool the full five minutes next time.
  • The chocolate sauce seizes if you add cream to hot chocolate directly—always let them sit together for a minute first, then stir gently.
03 -
  • Use a piping bag with a star tip; it looks restaurant-quality and the ridges actually help them crisp up more evenly in the oil.
  • Cut the dough with scissors instead of letting it drop naturally—you get consistent sizes that fry at the same rate.
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