Ingredients
Churro Dough:
- Vegetable oil, for frying
- 1 cinnamon stick
- 4 tablespoons (1/2 stick) unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 cup flour
- 4 eggs
Cinnamon-Sugar:
- 2 cups granulated sugar
- 1 tablespoon ground cinnamon
Mexican Chocolate Sauce:
- 1/2 cup heavy whipping cream
- 2 (3.2-ounce) disks Mexican chocolate, chopped
Directions
For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches.
For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites.
Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites.
1 Video | Photo: Churro Bites Recipe

















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By murillonb
Wisconsin
on April 04, 2013
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Delicioso!!!! Light and easy to make. My son loe=ved the dipping sauce.
By Ms.Italian
Hacienda Heights
on April 03, 2013
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amazingly easy and for the first time i had all the ingredients!
By shortbread queen
Hot Springs Vil...
on March 14, 2013
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Fabuloso!! We made these for a Mexican-themed card party and used a melon baller instead of the pastry bag to get 60 churro balls. Like the other reviewers suggested, we used a candy thermometer to ensure a 350° oil temp even though our fryer has a gauge. We followed the recipe to a T except we used only three eggs because our eggs were large. The dough was perfect and the churros fried up golden brown on the outside and soft and delicious on the inside. Muchas gracias, Marcela.
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