Cinco de Mayo Churro Bites (Printable)

Bite-sized churros with cinnamon sugar and rich chocolate sauce, perfect for a festive treat.

# What You'll Need:

→ Churro Bites

01 - 1 cup water
02 - 1/2 cup unsalted butter
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 1/2 teaspoon vanilla extract
08 - Vegetable oil for frying

→ Cinnamon Sugar Coating

09 - 1/2 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon

→ Chocolate Dipping Sauce

11 - 4 ounces semisweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon light corn syrup

# How to Make It:

01 - Combine sugar and cinnamon in a shallow bowl and set aside for coating.
02 - In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Once butter melts completely, add flour all at once and stir vigorously with a wooden spoon until dough forms and pulls away from the sides, approximately 2 minutes.
03 - Remove pan from heat and allow dough to cool for 5 minutes. Beat in eggs one at a time, then add vanilla extract, mixing until smooth and glossy.
04 - Transfer dough to a piping bag fitted with a large star tip.
05 - Heat 2 inches of oil in a deep pot to 350°F.
06 - Pipe 1-inch pieces of dough directly into hot oil, cutting with scissors. Fry churro bites in batches, turning occasionally, until golden and crisp, approximately 2-3 minutes per batch.
07 - Remove churro bites with a slotted spoon and drain briefly on paper towels. While still warm, toss in cinnamon sugar until well coated.
08 - Heat cream in a small saucepan until just simmering. Pour over chopped chocolate, add butter and corn syrup, and let sit 1 minute. Stir until smooth and glossy.
09 - Serve churro bites warm with chocolate dipping sauce.

# Expert Tips:

01 -
  • They come together in under an hour, making them perfect for last-minute celebrations when you need something impressive.
  • The warm cinnamon sugar coating hits different when the churros are still steaming—it becomes part of the magic rather than just a topping.
  • Homemade chocolate sauce transforms these from good to genuinely memorable, and guests always ask for the recipe.
02 -
  • The dough temperature matters more than you'd think—if you skip the cooling step and add eggs to hot dough, you'll end up with scrambled eggs instead of a smooth batter, which I discovered embarrassingly during my second attempt.
  • Oil temperature is everything, and using a thermometer changed my results from inconsistent to reliably perfect every single time.
  • Tossing the churro bites in cinnamon sugar while warm ensures the coating sticks properly instead of sliding off onto your plate later.
03 -
  • Don't skip resting the dough after adding flour—this short cooling period prevents egg scrambling and makes a noticeable difference in texture.
  • Keep your piping bag close to the oil surface when cutting the dough, which prevents it from stretching awkwardly in the hot oil and creates uniform bite-sized pieces.
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