Spanish Churro Bites

Ingredients

• 1 cup water
• 2 1/2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 4 cups vegetable oil, for frying
• 3/4 cup granulated sugar, for coating
• 1 1/2 tablespoons ground cinnamon
• 1 cup chocolate sauce, for dipping

Method

1. 1

   In a medium saucepan, combine the water, 2 1/2 tablespoons sugar, salt, and butter. Bring to a boil over medium heat, stirring until the butter melts.

   5:00 · Bring to a boil
2. 2

   Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

3. 3

   Let the dough cool for 5 minutes, stirring occasionally to release heat.

   5:00 · Cool dough
4. 4

   Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract until the dough is smooth and glossy.

5. 5

   Transfer the dough to a piping bag fitted with a large star tip.

6. 6

   Heat the vegetable oil in a deep saucepan or Dutch oven to 350°F.

   10:00 · Heat oil to 350°F
7. 7

   Pipe 2-inch lengths of dough directly into the hot oil, snipping with scissors or a knife, frying in batches of 6 to 8 to avoid crowding.

8. 8

   Fry the churro bites, turning occasionally, until deep golden brown and puffed, about 3 minutes per batch.

   3:00 · Fry churro bites
9. 9

   Remove with a slotted spoon and drain briefly on a paper towel-lined plate.

10. 10

    In a shallow bowl, mix the remaining 3/4 cup sugar with the cinnamon. Roll the warm churro bites in the cinnamon sugar until fully coated.

11. 11

    Serve warm with chocolate sauce for dipping.