Crispy Cinnamon Sugar Churro Bites

# What You'll Need:

→ Dough

01 - 1 cup water

02 - 2 tablespoons granulated sugar

03 - 2 tablespoons unsalted butter

04 - 1/4 teaspoon salt

05 - 1 cup all-purpose flour

06 - 1 large egg

→ For Frying

07 - 2 cups vegetable oil (for deep frying)

→ Cinnamon Sugar Coating

08 - 1/2 cup granulated sugar

09 - 1 1/2 teaspoons ground cinnamon

# Cooking Steps:

01 - In a medium saucepan over medium heat, combine water, sugar, butter, and salt; bring to a boil then reduce heat to low.

02 - Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and detaches from pan sides, about 1–2 minutes.

03 - Remove from heat and let the dough cool for 5 minutes.

04 - Mix in the egg thoroughly until the dough is smooth, glossy, thick, and sticky.

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

06 - Heat vegetable oil in a deep pot to 350°F (175°C).

07 - Pipe 1-inch pieces of dough into hot oil, cutting with scissors or a knife; fry in batches, turning occasionally until golden brown, about 2–3 minutes per batch.

08 - Remove fried pieces with a slotted spoon and drain on paper towels.

09 - While warm, toss churro bites in a bowl containing cinnamon sugar to coat evenly.

10 - Serve immediately, optionally with dipping sauces such as chocolate, caramel, or dulce de leche.

# Expert Advice:

01 -

They come together in under 40 minutes from start to finish, no overnight resting required.
A star-tipped piping bag does all the fancy work while you stay safely distant from hot oil.
Everyone eats them warm, so you skip the awkward leftover problem entirely.

02 -

The dough needs to cool slightly before the egg goes in—I learned this by scrambling my first batch, which became grainy and unusable.
Oil temperature is non-negotiable: too cool and they absorb grease; too hot and the outside burns before the inside cooks through.
Don't skip the paper towels—grease left on the churro bites makes them soggy within minutes.

03 -