Crispy golden mini churros (Printer Version)

Golden mini churros coated in cinnamon sugar, ideal for sharing or quick indulgence.

# 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

→ Cinnamon Sugar Coating

08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons ground cinnamon

# How to Prepare:

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 pulls away from the pan sides, about 1 to 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 and glossy yet thick and sticky.
05 - Transfer dough to a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep pot or fryer to 350°F.
07 - Pipe 1-inch dough pieces directly into hot oil, cutting with scissors or knife; fry in batches, turning occasionally, until golden brown, 2 to 3 minutes per batch.
08 - Remove churro bites with a slotted spoon and drain on paper towels.
09 - While warm, toss churro bites in cinnamon sugar until evenly coated.
10 - Serve immediately, optionally paired with chocolate sauce for dipping.

# Expert Suggestions:

01 -
  • They're ready in under 40 minutes from kitchen to plate, with minimal fuss and maximum impact.
  • The crispy exterior and fluffy interior hit that perfect textural sweet spot every time without special skills.
  • They're forgiving enough for beginners but impressive enough to offer guests without apology.
02 -
  • Temperature control makes or breaks this recipe—invest in a kitchen thermometer and use it; eyeballing the oil heat is how batches start crispy and end up dense.
  • Never skip the 5-minute cooling rest after adding the flour; it prevents the egg from scrambling and gives you a dough that pipes smoothly.
  • The piping bag with a star tip isn't just for show; it creates the ridged texture that catches cinnamon sugar and adds visual appeal.
03 -
  • A star-tip piping tip isn't negotiable—it creates ridges that trap cinnamon sugar and give visual appeal that round tips simply can't match.
  • Never refrigerate the dough; work with it at room temperature because cold dough resists piping and creates uneven pieces.
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