Description
Irresistible churro bites dance with Spanish flair, bringing golden crispy goodness straight from street markets. Sweet cinnamon-sugar coatings and rich chocolate dip invite hungry souls to savor each delectable morsel.
Ingredients
Scale
Main Ingredients (Churro Bites):
- 1 cup (240 milliliters/8 fluid ounces) water
- 1 cup (125 grams/4.4 ounces) all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter
Liquid Flavor Enhancers:
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Vegetable oil, for frying
Coating and Dipping Sauce:
- ½ cup (100 grams/3.5 ounces) granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (120 milliliters/4 fluid ounces) heavy cream
- ½ cup (90 grams/3.2 ounces) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Craft the foundational mixture by combining water, sugar, butter, and salt in a medium saucepan, elevating to a rolling boil over moderate heat.
- Reduce thermal intensity and swiftly incorporate flour, stirring energetically until the composition transforms into a cohesive, smooth sphere that elegantly separates from pan surfaces.
- Extract the dough from heat source and allow a brief cooling interlude of approximately five minutes.
- Transfer the mixture to a mixing vessel, introducing eggs incrementally while vigorously blending until the texture evolves from lumpy to silky and adhesive. Integrate vanilla extract thoroughly.
- Prepare a deep frying environment by heating vegetable oil to precisely 350F, creating an ideal thermal landscape for culinary transformation.
- Load the dough into a piping apparatus equipped with a star-shaped aperture, methodically extruding compact one-inch segments directly into the simmering oil.
- Utilize scissors or a cutting implement to segment the dough, rotating periodically to ensure uniform golden-brown coloration during a 2-3 minute immersion.
- Extract the delicate morsels using a perforated utensil, allowing excess oil to drain onto absorbent paper.
- Construct a cinnamon-sugar coating by thoroughly blending granulated sugar and ground cinnamon in a shallow receptacle.
- While maintaining optimal warmth, enrobe each churro bite completely in the aromatic sugar mixture.
- Fabricate the chocolate companion sauce by gently heating cream until it reaches a simmering state, avoiding aggressive boiling.
- Cascade the heated cream over chocolate chips nestled in a heat-resistant container, permitting a brief two-minute resting period before creating a seamless emulsion.
- Finalize the sauce by incorporating vanilla extract and stirring until achieving perfect smoothness.
- Present the warm churro delicacies alongside the luxurious chocolate dipping sauce, inviting immediate indulgence.
Notes
- Ensure the water, sugar, butter, and salt mixture reaches a full boil to properly dissolve ingredients and create a stable base for the dough.
- Mix the flour vigorously to prevent lumps and achieve a smooth, cohesive dough that pulls away from the pan’s sides.
- Add eggs gradually to prevent scrambling and maintain a consistent, glossy texture in the churro bite mixture.
- Use a candy thermometer to maintain precise oil temperature, preventing burnt exteriors or undercooked centers.
- Create uniform churro bites by using a star-tipped piping bag and cutting consistent 1-inch pieces for even cooking.
- Let churro bites drain on paper towels to remove excess oil and maintain a crispy exterior.
- Roll warm churro bites in cinnamon sugar immediately to help the coating adhere perfectly.
- Use high-quality chocolate chips for a rich, smooth dipping sauce that complements the crispy churro texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better binding.
- Store leftover churro bites in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg