Cinco de Mayo Churro Bites (Printable)

Crispy cinnamon churro bites paired with smooth chocolate sauce for a festive sweet 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:

01 - Combine 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set aside for coating.
02 - In a medium saucepan, bring 1 cup water, 1/2 cup butter, 2 tablespoons sugar, and 1/4 teaspoon salt to a boil over medium heat. Once butter melts completely, add 1 cup 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 2 eggs one at a time, then add 1/2 teaspoon vanilla extract, mixing until smooth and glossy.
04 - Transfer warm dough to a piping bag fitted with a large star tip, ensuring bag is properly seated and sealed.
05 - Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer to verify temperature accuracy.
06 - Pipe 1-inch pieces of dough directly into hot oil using scissors to cut. Fry churro bites in batches, turning occasionally, until golden and crisp, approximately 2 to 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 coating until thoroughly coated.
08 - Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 4 ounces chopped semisweet chocolate, add 1 tablespoon butter and 1 tablespoon corn syrup, then let sit 1 minute. Stir until smooth and glossy.
09 - Arrange warm churro bites on a serving platter and serve immediately with chocolate dipping sauce.

# Expert Advice:

01 -
  • Bite-sized means you can actually eat several without guilt, and the crispy-soft contrast is genuinely addictive.
  • The dough comes together in minutes, so you're not wrestling with temperamental pastry dough or waiting hours for anything to rise.
  • Homemade chocolate sauce tastes nothing like the bottled stuff—it's thick, glossy, and feels like you're treating yourself.
02 -
  • The temperature of your oil matters more than anything else—use a thermometer, not a single guess, because 325°F gives you greasy sadness while 375°F burns them black.
  • Don't skip the cooling step after making the dough base or your eggs will scramble into little bits and the whole thing falls apart.
  • Toss the warm churros in cinnamon sugar immediately because once they cool, it won't stick properly and you'll lose that perfect coating.
03 -
  • Keep your oil at a steady temperature by not overcrowding the pot—fry in small batches and let the oil recover between rounds.
  • If you want extra flavor without changing much, add a tiny pinch of nutmeg to the dough or swap dark chocolate for semisweet in the sauce.
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