Churro Bites

05.30.2013

churro bites | Cooking Classy

Please tell me you’ve all tried a churro… a real churro? Not the long, freeze and bake churros they sale at theme parks, ball games or the mall. I mean freshly fried, made from scratch kind of churros. If you said no, stop what you are doing, drive home if you have to and make these. Life needs churros :). I love churros and yes I’ll admit, every now and then I will buy those churro sticks that are sitting in a warming oven at a shopping center because how do I resist that cinnamon sugar smell floating through the air, and then I have two kids and a husband smelling the same thing so we’re definitely doomed. There is no better advertising than the scent of good food and cinnamon is one of the best. Those little bakeries don’t need banners, signs or logos, they just need to continue to put their delicious, free smells through the air and we’ll keep stopping and giving in. But please, hold out if you can and make churros at home, they are so much better. And yes, the classic churro sticks are delicious but I think it’s time for a new trend in churros. It’s like the soft pretzels, yes they are delicious in the whole form, but there’s something about the pretzel bites that’s just easier. Same with doughnut holes. Something about popping one into your mouth and grabbing another, and another until the bag is empty. It’s like it doesn’t disappear as fast or something, more savoring and more of that sweet coating.

Churros can be made with or without eggs. I’ve tried both ways and I actually prefer them without, surprisingly. They taste more like the authentic ones I had in Mexico sans eggs. These really don’t need the chocolate sauce, they are completely delicious all on their own, so it is totally optional. When making these, be sure to properly heat the oil so you get that crisp exterior and soft interior. I’d also recommend using a star piping tip (you could probably do it without) but it will make those nice golden ridges extending out on all sides giving it the perfect bite and that classic churro look. Enjoy!

churro bites | Cooking Classy
churro bites5+srbg.

Churro Bites

Yield: 4 Servings

Churro Bites

Ingredients

  • 1/2 cup milk
  • 1/2 cup water
  • 3 Tbsp butter, diced
  • 2 tsp granulated sugar
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • vegetable oil, for frying
  • Cinnamon Sugar Coating
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon

Directions

  • Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).
  • In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth. Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster I'd pipe about 2 - 3 inches out at time and would cut 2 at once then pipe more and repeat). Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350). Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
  • In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/05/churro-bites/

93 comments

  • Jocelyn (Grandbaby Cakes): Those photos with the chocolate sauce are seriously messing me up this morning. They are so enticing. Such beautiful pics! May 30, 2013 at 5:56am Reply

  • Katrina @ Warm Vanilla Sugar: Dang, these look awesome! May 30, 2013 at 6:06am Reply

  • Rachel @ Baked by Rachel: yes x1000! these look fantastic. i love churros but never thought to make bites. genius! May 30, 2013 at 6:25am Reply

  • Lindsay @ Life, Love and Sugar: Those look awesome! Wish I had some for breakfast – it’s NEVER too early for anything coated in cinnamon and sugar. :) Yum! May 30, 2013 at 6:37am Reply

  • Sarah: Once again, your recipes seem to be exactly what I’m craving at any given point! These look absolutely incredible, and the pictures are fantastic! YUM! May 30, 2013 at 6:47am Reply

    • Jaclyn: Thanks Sarah :)! June 1, 2013 at 10:09am Reply

  • Jen @ Jen’s Favorite Cookies: These look delicious! And the funny thing is, I never have had a homemade churro. I’m kind of intimidated by them. These mini bites look like a wonderful compromise! I’m making these for sure! May 30, 2013 at 6:51am Reply

    • Jaclyn: I hope you do make them Jen and hope you love them! June 1, 2013 at 9:42am Reply

  • Jessica@AKitchenAddiction: Love these little churro bites! I’ve actually never had them with chocolate sauce before. It looks amazing! May 30, 2013 at 7:16am Reply

  • Mimi @ Culinary Couture: I’ve never tried churros! Not fresh, not frozen, not anything. These look too easy to pass up though! May 30, 2013 at 7:54am Reply

  • Marta: I love churros, I’ll definitely try this recipe! xx May 30, 2013 at 10:46am Reply

  • sara: Such an awesome idea! I don’t tend to fry stuff very much, but this would be totally worth the effort! May 30, 2013 at 12:49pm Reply

  • Julie: These look so delicious! I love churros and have never tried to make them, but I bet these are easy to manage. May 30, 2013 at 1:29pm Reply

    • Jaclyn: Yes these are one of the easier desserts to make, as long as you are familiar with frying they are a cinch. May 30, 2013 at 8:19pm Reply

  • Sherri @The Well Floured Kitchen: I’ve never had any kind of churro either, but these do look delicious! I love any kind of mini dessert, it means you can eat more :) May 30, 2013 at 1:39pm Reply

    • Jaclyn: Yes indeed Sherri :). May 30, 2013 at 8:18pm Reply

  • Averie @ Averie Cooks: Just saw these on the top row of FG as well! Nice! :) I would have no problem polishing off handfulls! May 30, 2013 at 2:33pm Reply

  • Dan from Platter Talk: Confession time. I’ve not tried churros, YET. This post is all I need to convince me, however! Love the idea, and they sound so wonderful! May 30, 2013 at 3:38pm Reply

    • Jaclyn: I hope you try them soon Dan, like I said life needs churros :). May 30, 2013 at 8:16pm Reply

  • Tacia: I am definitely going to make these this weekend when I have the time. I have never made churro’s without eggs, so I’m looking forward to making these. ;) May 30, 2013 at 4:04pm Reply

  • Angela @ Another Bite Please: i haven’t had a real churro :-( had never thought to make them on my own…now these bites look perfectly yummy…just keep poppin in…congrats on the nomination!!! May 30, 2013 at 4:48pm Reply

    • Jaclyn: Thanks Angela :)! May 30, 2013 at 8:15pm Reply

  • Amparo: I love churros with all my heart!! And if you ever come to Punta del Este, Uruguay, you certainly have to try “Churros Manolo” best churros of the entire universe, i promise!! And they are filled inside with chocolate, Nutella, cream, or the ones i like the most, dulce de leche! Thanks for the recipe! May 30, 2013 at 6:12pm Reply

  • Alana: Hey girl can you please post kebabs? Really want to try before 4th of July + camping!! I just love your recipes! I trust your site! I’ve been making so much recipes and all are so delish! thanks! May 31, 2013 at 7:21am Reply

    • Jaclyn: What kind were you thinking? Beef/Chicken, asian/american/greek/indian/other? I’m so glad you’ve been following my site and trying my recipes Alana! I do have two different kinds of chicken kebabs posted but I need a beef for sure. May 31, 2013 at 10:21am Reply

  • Georgia @ The Comfort of Cooking: The first photo already had me weak in the knees, then you had to go drizzle chocolate all over them? You’re killing me, Jaclyn! I love churros and these look absolutely amazing! May 31, 2013 at 9:05am Reply

    • Jaclyn: Thanks Georgia :)! May 31, 2013 at 10:19am Reply

  • Kayle (The Cooking Actress): ohemgee churros are soooooo goooooood and I love these little bites of fried heaven! May 31, 2013 at 7:55pm Reply

  • Meg @ Sweet Twist: I have never tried them but those pictures make me really want to make my own now!! June 1, 2013 at 7:05pm Reply

  • isabel: I loved these! Just put the dough in small spheres into the pan, but so good! They taste EXACTLY like the ones in Mexico. June 2, 2013 at 9:40pm Reply

    • Jaclyn: I’m so glad you loved these isabel – and thought they taste like the ones in Mexico, I’ll take that as a huge compliment :) because those have always been the best ones I’ve ever had, the ones I bought from the market in Mexico. Thanks so much for your comment! June 2, 2013 at 9:44pm Reply

  • Chung-Ah | Damn Delicious: I LOVE churros, but I always have to spend a fortunate on them at theme parks.

    So glad I could make it at home now – although with that chocolate sauce, I won’t be able to stop! June 2, 2013 at 11:31pm Reply

  • Bree {Skinny Mommy}: I don’t have a sweet tooth but I sure love churros–yum! June 3, 2013 at 10:18am Reply

  • Rachel @ Bakerita: It’s barely 9 AM and my mouth is actually watering. I need to make those ASAP! June 4, 2013 at 9:24am Reply

  • Staci: Like a few people have already said, I’ve never tried a churro — not the ones from bakery stands at the mall, homemade or any kind — but these just look delicious, especially with the chocolate sauce ;)

    Anyways, I have a question (this question is open to anyone, not just the recipe poster; I’d love to have a few different recipes to try out!): for the chocolate sauce, are you just using something store-bought or is it a homemade mixture? I suppose I could use warm hot fudge topping but I’d rather make a homemade sauce since I’m already making the churros by scratch.

    Thank you to anyone who replies to this and I hope you all have a wonderful morning/afternoon/night! June 6, 2013 at 9:36pm Reply

  • HannahJane27: Just made these and they came out awesome! I had never made homemade churros and bites were great because they took less oil to fry. I don’t have a deeper fry thermometer so I used the bread trick. Also I found the dough too strong for my rather flimsy piping bag so I used my pampered chef cylindrical cookie decorating plunger tool. I plan to use them to top churro cupcakes I’m making for a fiesta! A+ recipe! June 8, 2013 at 12:54pm Reply

    • Jaclyn: I’m so glad you liked these Hannah and thanks for the tip! I’m going to have to look into getting one of those, pampered chef has some great stuff. Thanks for your comment! June 8, 2013 at 6:20pm Reply

  • {Pin This} Summer Love | jentertaining: [...] Simple way to serve an outdoor classic. [...] June 10, 2013 at 9:54am Reply

  • Juliana: I live in Hawai’i and my sister sent this link to me with all of your wonderful recipes. You can’t find a good Churro anywhere here so a BIG “Mahalo” (thank you) for this! Yum! :) June 10, 2013 at 12:02pm Reply

  • silvia Valle: this may be a dumb question but what else could i use if I don’t have large open star tip? June 10, 2013 at 4:00pm Reply

    • Jaclyn: Not a dumb question :), you could probably use a large freezer ziploc bag and cut of the corner or you could even just do a round tablespoon. June 10, 2013 at 8:08pm Reply

  • LJ Vann: I must admit I’ve never had a churro. But thanks to this rocking recipe, I will be making them. And the chocolate is just the kicker!!! June 12, 2013 at 3:15pm Reply

  • Bocaditos de churros: [...] idea de Cooking Classy es fantástica para animar a los niños a probar este tipo de dulce tradicional, siempre podréis [...] June 12, 2013 at 11:01pm Reply

  • FLOR: Hello, i am from Argentina, where churros are a classic, and this is not the original recipe, not even the classic shape. Churros are thiner. The original recipe is: a cup of water and a cup of milk. two cups of flour, and a teaspoon of salt. June 14, 2013 at 5:13pm Reply

    • Jaclyn: Those are Argentine churros, I made these to be Mexican style churros. I’ve had the churros in Mexico and these tasted just like them to me. My husband lived in Argentina for 2 years though and he loved these. And why not add butter and vanilla, it makes everything better :). Also, I don’t go for original recipes, I aim to make recipes better than the original, just sayin. June 14, 2013 at 7:22pm Reply

  • Mia: How many does this serve. I am planing on making these for a party. How far ahead can I make the dough? It old be nice to have them in bags ready to go. June 14, 2013 at 6:53pm Reply

    • Jaclyn: It probably serves 4 and I think you could make it up do a day ahead and store it in the fridge in an airtight container then just bring it to room temperature before frying. June 17, 2013 at 10:42pm Reply

  • Chayce: DISAPOINTMENT! I actually made these! And they did not turn out to be anything like the picture! They weren’t even that good! It was a huge mess! And a total waste of time! Don’t make these churros! I was so sad to how they turned out! June 23, 2013 at 5:00pm Reply

    • Jaclyn: Sorry to hear that but something must have gone wrong? I made them for a group of people and everyone loved them. June 23, 2013 at 5:20pm Reply

  • Summertime Blues [and Churros] | In the Kitchen with Me: [...] these are obviously not classic churros, but bite-size-of-awesomeness churros.  The recipe is here and might I say the original pictures are much more beautifuller than mine [...] June 26, 2013 at 10:05am Reply

  • Friday Favorites | Iowa Girl Eats: [...] bite: Churro Bites. Oh. Mah. Gah. I was this close to ordering a churro at Costco this week. It smelled sooo good! I [...] June 28, 2013 at 10:01am Reply

  • Elin: YUM! Made these yesterday and the whole family loved them, even my sister who doesn’t like the mall versions. Thank you for the recipe (I forgot to add the salt in mine, they tasted good without it though) and such lovely pictures you’ve taken :) July 10, 2013 at 2:27am Reply

    • Jaclyn: Thanks Elin! I’m so glad your whole fam liked these and even your sister :), that’s awesome! Thanks for your comment! July 10, 2013 at 10:03pm Reply

  • veronica: I just made these. I made about three batches and they turned out well. Once i started my fourth the churros in the oil completely disinegrated. And i couldnt even try to make another. Why do you think this happened? July 23, 2013 at 8:57pm Reply

    • Jaclyn: Id imagine it might be the temperature of the oil either not hot enough or too hot? That’s my best guess without seeing it, wish I could give you an exact answer. July 23, 2013 at 9:37pm Reply

  • lois: I was wondering if you can freeze them they look amazin July 24, 2013 at 3:52pm Reply

    • Jaclyn: I prefer them fresh but I imagine you could freeze them, just like the kind you can buy at the store which are frozen then reheated. July 26, 2013 at 9:08am Reply

  • Remeres: Looks absolutely yummy. No cooking skills @ all but will try this for sure. July 26, 2013 at 2:31am Reply

  • Janice: Definitely going to try this recipe. In Brazil, we eat churros with dulce de leche instead of chocolate sauce. It’s out of this world good. Dulce de leche is easy to make. Just “cook” a can of condensed milk in a pressure cooker with water for 40 minutes. Wait a few hours to open the can otherwise hot dulce de leche will squirt out. August 1, 2013 at 9:42am Reply

    • Jaclyn: I do need to try these with dulce de leche – I love the ones that are filled with it. I also need to get a pressure cooker for that and a lot of other things. I hope you like these Janice! August 3, 2013 at 8:56am Reply

  • Julie: Can you use this recipe for pretzel dough? August 5, 2013 at 7:41pm Reply

  • Alyssa: I KNOW these would taste best freshly-fried, but do you think they would be ok if I made them ahead of time and crisped them in an oven before serving? I really want to make these for a party and would rather not deep-fry in the middle of the evening. Thoughts? August 7, 2013 at 7:37pm Reply

    • Jaclyn: Yes I think that would be fine if you re-warmed them in the oven like you said. I know what you mean no one wants to be in the kitchen frying for a party – plus the smell of frying isn’t the best:). August 9, 2013 at 10:10pm Reply

  • Rachel: Oh god. I just died a little. I grew up in California where you can get chirps everywhere. Now I live in TN and can only find the frozen ones. Meh. I will definitely have to try these. What makes it even better is that I already have all the ingredients. Yay. I’m jumping for joy. So excited. I’ll let you know how they come out. August 16, 2013 at 4:57pm Reply

    • Jaclyn: I hope you love them Rachel! August 20, 2013 at 4:05pm Reply

  • Loving Lately… | Toasted Sparkle: […] better than cinnamon sugar dough drizzled in chocolate? Not much. Cooking Classy posted this recipe a few months ago but it just came through my Pinterest feed and I am so glad it […] August 16, 2013 at 6:11pm Reply

  • Audrey: Do you have a recipe for the choc sauce? Thanks! August 22, 2013 at 4:42pm Reply

    • Jaclyn: Yes, just simply place a heatproof bowl over a pot of simmering water then add 4 oz chopped chocolate or chocolate chips and 1/2 cup heavy cream and heat and stir occasionally until melted. August 22, 2013 at 8:14pm Reply

  • Bea Long “The Bayou Lady”: Jaclyn, I am like you I love my churros the original way …..but that chocolate might be calling out caramel to me, I am a huge caramel fan as well as chocolate but these are totally making my mouth water! Beautiful job. I am trying to get educated and really need help with PHOTOGRAPHY, mine are so laughable but they are trying to get better. HELP!!!! I need a new camera. Mine is so old and on the way out, it is off more than it is on it has a mind of it’s own right now so I need to just trash it. Any recommendation would be greatly appreciated. Thanks! September 5, 2013 at 10:57pm Reply

    • Jaclyn: Hi Bea, thanks so much for your compliment! As far as food photography goes I’d highly recommend the book “Plate to Pixel” by Helene Dujardin. It taught me a lot. As far as camera equipment goes, I would definitely recommend a dslr camera. For the first year and half of blogging I used a Canon Rebel (lenses I used were the 50mm f1.8 and the 50mm macro) now I use the Canon 5D Mark III (and use the 100mm macro and 24-70mm f2.8 lenses – the 100mm macro has definitely been my favorite out of all the lenses I’ve had). Really you don’t need to splurge so much though an entry level dslr would work great. I hope that helps! September 14, 2013 at 8:38pm Reply

  • Rasha: Would it be possible to refrigerate the dough for a few hours and right before the guests come, fry them so they are hot & fresh? November 2, 2013 at 9:48am Reply

    • Jaclyn: I think that would be fine but I would definitely let the batter rest at room temp for a while so you aren’t frying up cold batter because then they’d be doughy on the insides. November 3, 2013 at 7:11pm Reply

  • vere: can i bake them instead of frying them? November 15, 2013 at 1:00am Reply

  • Destiny: I tried making this and it did not turn out like this!!!! Lol November 18, 2013 at 11:38am Reply

  • allyson: im confused onto what i fry them in , like a deep fryer or a pan with oil in it or what ? March 8, 2014 at 5:18pm Reply

    • Jaclyn: I think either one will work, I just used a pan with oil in it. March 8, 2014 at 9:34pm Reply

  • Jasmine Newlan: These look amazing!! Quick question if you wanted to bake these instead of fry what would you recommend the temperature be set at and how long? :) March 12, 2014 at 2:06pm Reply

  • Amanda: These are absolutely delicious! I used a deep frier set to 350º. Mine weren’t quite as pretty looking, since I had to use a Ziploc bag with the tip cut off instead of a true piping bag, but the taste wasn’t harmed in the least! April 27, 2014 at 8:27pm Reply

    • Jaclyn: I’m so happy to hear you liked these Amanda! Thanks so much for your feedback! April 28, 2014 at 9:26pm Reply

  • Ashley: Jaclyn, Have you tried making these 1. without butter (or with a vegan substitute), and 2. with brown sugar, as opposed to white… I’d love to try these out for an event, but need them to be vegan. :/ May 3, 2014 at 9:41am Reply

    • Jaclyn: I haven’t tried them with either of those substitutions but I imagine it would be fine to replace the milk with an almond/soy/rice milk and the butter with vegetable shortening or coconut oil. As far as the brown sugar goes, it might work but it might be a little wet/sticky for the coating, not sure? May 3, 2014 at 11:02am Reply

  • verdi: If using egg, should the egg be beaten first or just drop it directly to the dough? May 31, 2014 at 9:23pm Reply

    • Jaclyn: I don’t think it needs it but I suppose you could add it if you really wanted to, you may have to play around with the other ratios though. I’d probably just drop it right into the dough. June 29, 2014 at 10:05pm Reply

  • Churro Bites : What Katie's Baking: […] the Churro Bites recipe HERE! Mine don’t look nearly as appetizing as Cooking Classy’s, so I would go check hers […] June 2, 2014 at 11:13am Reply

  • Meal Plan: August 1-7 | VanGent Kitchen: […] dessert I surprised Matt by making one of his favorite treats…CHURROS! If I had know how easy it was to make churros I would have made them a long time ago! I […] August 7, 2014 at 7:27pm Reply

  • Elisse Trissel: Can you cook these in the oven? I don’t have a fryer and don’t want to spend the money for a one time dish. Thanks! August 22, 2014 at 4:59pm Reply

    • Jaclyn: I wouldn’t recommend it for this recipe, but you don’t have to have a fryer to make them (I don’t own one either), just a pot works fine. August 25, 2014 at 10:02am Reply

  • Tracey: I made these gluten-free with a featherlight flour blend and they were a complete hit!! They were quickly gobbled up and a second batch is on the agenda. Thanks for sharing a great recipe. October 12, 2014 at 8:43pm Reply

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