Churro Bites are tiny deep-fried bits of heaven, tossed in sweet cinnamon sugar! This easy churro recipe is made with simple ingredients and comes together to create a treat that is truly irresistible.
Prep: Add 3 inches of oil to a tall-sided pot or pan and heat it until it reaches 350 degrees F.
In a medium size bowl, stir the sugar and cinnamon together to combine well. Set aside, this will be used right after you are done frying the dough.
Make the dough: In a medium size saucepan combine the water, sweet cream, vanilla extract, and butter until the mixture comes to a boil. Then, remove the pot from the heat.
In a separate large mixing bowl, combine the flour, powdered sugar, salt, and cinnamon with a whisk.
Next, add the wet ingredients to the bowl of dry ingredients and use a dough whisk or wooden spoon to mix well to combine. The dough should be slightly thick.
Pipe the dough: Insert a star piping tip into a frosting piping bag and fill the bag with the churro dough. If you do not have a piping bag, a ziplocked bag will work just as well. Simply cut a small piece of the corner and insert the piping tip.
Cook: Then, gently squeeze the bag of dough over the hot oil and use scissors to cut off 1-inch sized pieces directly into the hot oil. Be sure to hold the bag down close to the oil to prevent the oil from splashing. Alternatively, you can squeeze out pieces onto a wooden cutting board and then add them to the oil.
Fry the churro bites for about 2-4 minutes or until golden brown in color. Work in batches of about 7-10 churro bites at a time, be careful not to overcrowd the oil.
Sugar coating: Remove the churros from the oil using a wire strainer and allow the excess grease to drip off. Immediately place them in the cinnamon-sugar mixture and toss to coat well.
Place the coated bites onto a baking sheet while you continue the process with the remaining dough. Serve warm & enjoy!
If you have leftover churro bites, store them in an airtight container at room temperature. They will last 3 days if stored properly.