Crispy Cinnamon Sugar Bites (Printable Version)

Crispy golden bites coated in cinnamon sugar offering a flavorful, easy-to-eat treat.

# What You'll Need:

→ Dough

01 - 1 cup water
02 - 2 tbsp granulated sugar
03 - 2 tbsp unsalted butter
04 - 1/4 tsp 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 tsp ground cinnamon

# How To Make:

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, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, about 1–2 minutes.
03 - Remove from heat and let the dough cool for 5 minutes.
04 - Stir in the egg thoroughly until the dough becomes smooth and glossy with a thick, sticky texture.
05 - Transfer the 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 directly into the hot oil, cutting with scissors or a knife. Fry in batches, turning occasionally until golden brown, about 2–3 minutes per batch.
08 - Remove churro bites with a slotted spoon and drain on paper towels.
09 - While still warm, toss churro bites in a bowl with cinnamon sugar until evenly coated.
10 - Serve immediately, optionally accompanied by chocolate sauce for dipping.

# Helpful Hints:

01 -
  • They're bite-sized, which means you can eat way more without feeling guilty about it.
  • The whole thing takes barely half an hour from start to table, making them perfect for unexpected guests.
  • That cinnamon sugar coating is addictive in the best way—sweet, warm, and impossible to stop after just one.
02 -
  • Oil temperature is everything—too cool and they'll be greasy and heavy, too hot and they'll brown before they cook through. Get a thermometer and trust it.
  • Don't let the dough sit in the piping bag for too long before frying; it starts to weep and lose its structure, making pieces less uniform.
  • The warm coating step is non-negotiable; the heat helps the cinnamon sugar stick and creates that signature finish that makes them irresistible.
03 -
  • If your dough breaks apart when piping, it's usually too hot—let it cool a few minutes longer before trying again.
  • Keep your oil at the right temperature by not dropping in too many pieces at once; the cold dough will cool the oil and change your cooking time.
  • The star-shaped piping tip isn't just pretty—those ridges actually create extra surface area for the cinnamon sugar to cling to.
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