Cinco de Mayo Churro Bites (Printable)

Golden cinnamon sugar churro bites with a rich, silky chocolate dipping sauce ideal for festive gatherings.

# 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 Steps:

01 - Combine granulated sugar and ground cinnamon in a shallow bowl and set aside.
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 the sides, approximately 2 minutes.
03 - Remove pan from heat and let dough cool for 5 minutes. Beat in eggs one at a time, then add vanilla extract, mixing until smooth and glossy.
04 - Transfer churro 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, cutting with scissors. Fry churro bites 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 heavy 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.

# Expert Advice:

01 -
  • They're easier to make than they look, which means you'll actually attempt them instead of ordering takeout.
  • Bite-sized means you can eat three (or six) without feeling guilty, plus there's built-in portion control if you have willpower.
  • The chocolate sauce comes together in under five minutes and tastes like you spent hours tempering chocolate.
02 -
  • If your dough feels too stiff when you first add the eggs, be patient—keep stirring and it'll loosen up instead of staying like concrete.
  • Don't skip the cooling step for the dough; if you add eggs to hot dough, they'll scramble and you'll end up with chunks instead of silky batter.
  • Oil temperature is everything—I learned this the hard way by using a gas station thermometer and ending up with half-cooked, greasy disaster until I got a proper candy thermometer.
03 -
  • Add a pinch of nutmeg to the dough if you want a warm spice depth that makes people ask what the secret ingredient is.
  • Dark chocolate in the sauce is less sweet but equally rich—milk chocolate is sweeter and softer, so choose based on what's being served with the churros.
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