Cinnamon Sugar Churro Bites

Hello there!

Sorry for the delay in posts for those who visit regularly, my life has gone all upside down and topsy turvy. I just moved, after 2.5 years, from Liberia back to New York City – talk about a huge change! But after a few weeks I was able to find the most AMAZING kitchen in the most AMAZING apartment in Manhattan (Harlem, let’s be real), and I’m in the process of unpacking and getting my life in order. But parties and demands for desserts haven’t stopped, even if I can’t find anything in my mess of an apartment!

pretzel looking churro ftw

However, I am absolutely loving unpacking boxes and finding all my kitchen items. Remembering this amazing set of bowls I bought at Williams Sonoma, or some beautiful coffee cups from Anthropologie. It is so nice to be surrounded by my stuff again, and to make my apartment truly my home.

The other night I was invited over to a friends for a celebration, that included lots of Spanish inspired foods made with spices and all sorts of things she smuggled back from her honeymoon in Spain. I offered to make the dessert (because that’s basically what I do, always), and made these incredible little churro bites!

so many churros on a plate

Okay, disclaimer, I know these are not Spanish. In Spain they serve them with incredible chocolate dipping sauce, and they’re not covered in cinnamon and sugar. But I’m from Los Angeles, so I went with the Mexican version, and everyone was happy. Because they’re delicious.

I also happened to have some edible glitter on hand, and added it to the cinnamon sugar topping because, you know, glitter. We did eat these on a Manhattan rooftop in the dark, so the glitter wasn’t too evident, but I knew it was there and that was enough!

I also started making these not long before I had to leave, which was okay, because these are So. Fast. So. Easy. Seriously. There’s so few ingredients, there’s no beating, and if you are terrified of deep frying things like myself (or watched the premiere of Scream Queens like myself and now are extra afraid of frying things in general!), it’s so incredibly easy and you really can’t make a mess at all. Only delicious churro bites.

super close up

Also, I used my cheat piping set for this, which you can find here. If you do have a piping bag that’s awesome, and make sure to use a large star tip to pipe out the churros. Because I was using my cheat set, and because I am afraid of hot oil, I piped mine into shapes rather than aim for perfectly straight, which was so much easier. Mine were also then a bit thinner because of the tip I used. It’s also not recommended to use a plastic bag to pipe them out, because they can split the plastic bag as it’s quite a thick dough, so go for the pastry bag or cheat piping set, whichever you prefer!

These were gone in about 10 minutes at the party, so definitely make them! The next time you’re craving something sweet and requiring not much effort, these can be a go to dessert. Whip up a batch, and enjoy!

Cinnamon Sugar Churro Bites

  • Servings: Approximately 16 churro bites
  • Print

Recipe adapted from Just a Taste

For the churros:

1 cup water
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons plus around 1.5 quarts of vegetable oil, separated
1 cup all purpose flour

For the cinnamon sugar topping:

1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
Edible glitter! (Not required, just for fun) 🙂

First, make the cinnamon sugar topping. Combine the 1/4 cup sugar and ground cinnamon in a shallow bowl or dish, and edible glitter if you’re using it, and mix to combine. Set aside on the counter. Prep a plate covered in paper towels next to the dish.

In a small saucepan over medium heat, whisk together the water, 1 1/2 tbsp of sugar, salt, and 2 tbsp of vegetable oil. Bring the mixture to a boil, and once it begins boiling remove from heat. Pour into a small mixing bowl and mix with flour, mixing until it forms a ball and the flour is mixed through.

In a large, heavy-bottomed saucepan, heat about 3 inches of vegetable oil until it reaches 375 degrees fahrenheit. I used about 1.5 quarts of vegetable oil, but depending on what size pan you use you may need less or more. You also want to have about 3 to 4 inches of space above the oil, so it doesn’t bubble over and cause a gigantic mess.

Transfer the dough to a pastry bag (or cheat tool!) fitted with a star tip.

Now, there are two ways to do this. You can either pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. Or, you can pipe it into shapes, and cut it with scissors or a knife. Be careful when releasing the dough, and stand back to avoid any oil splatters.

Pipe three to four churros into the oil at a time, frying them until they’re golden brown in color and cooked through. Using a spatula (or I used a pasta spoon) transfer the churros to the paper towel-lined plate to sit for approximately 2 minutes, then roll them in the cinnamon sugar mixture. Repeat the frying and coating process with the remaining dough.

Serve, and enjoy!

and more churros


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