Cinco de Mayo Churro Bites (Printable)

Golden, crisp churro bites tossed in cinnamon sugar and paired with rich chocolate sauce for a festive treat.

# 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

# Directions:

01 - Combine granulated sugar and ground cinnamon in a shallow bowl, stirring until evenly distributed. Set aside for coating.
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 pan 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 prepared 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 using scissors to cut. Fry in batches, turning occasionally, until golden and crisp, approximately 2-3 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 immediately.

# Expert Tips:

01 -
  • They're crispy outside and cloud-soft inside, which somehow feels like a small miracle every single time.
  • You can make them ahead and reheat them gently without losing that magical texture.
  • The chocolate sauce is genuinely silky and takes about five minutes, making you look far more skilled than you actually are.
02 -
  • If your dough is too thick to pipe, you've either cooled it too long or used too much flour—a thin stream of milk stirred in gently can save it, but don't add too much or they'll turn greasy.
  • The moment you stop paying attention to oil temperature is the moment they either stay pale or burn on the outside while staying raw inside, so use a thermometer and check it between batches.
  • Leftover churro bites can be reheated gently in a 300°F oven for about five minutes and they'll taste nearly as good as fresh, but they're truly best enjoyed right away.
03 -
  • Keep a small bowl of extra cinnamon sugar nearby—the first batch always teaches you that you weren't generous enough, so having backup prevents mid-party regret.
  • A candy or deep-fry thermometer is genuinely worth its weight in gold here; guessing at oil temperature is how you end up with disappointing results, so invest in one if you don't have it.
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