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Irresistible Mini Churros To Brighten Your Whole Day
I stumbled upon these cute mini churros bites during a lazy Sunday when I was hunting for something sweet. They're nothing but tiny morsels of delight—crunchy dough chunks coated in fragrant cinnamon sugar. These make perfect treats when my children invite their buddies over or when unexpected visitors drop by and I need a fast sweet fix. Once you sample these little treasures, you'll want to keep making them again and again.
Everyone At Home Wants More Of These
In my house, these tiny churros vanish in minutes, especially with some drizzled chocolate or warm caramel on the side. Their flexibility amazes me—they work for kids' parties, while watching films, or just relaxing with your favorite novel. And guess what? You don't need fancy cooking skills to get these right.
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Stuff You Already Have
- ½ cup granulated sugar: Just the basic sugar you've got stored away works fine.
- 1 teaspoon ground cinnamon: This brings that signature churro taste everyone craves.
- 1 cup water: Nothing fancy, just water from your tap.
- 2 ½ tablespoons sugar: Grab another scoop from your sugar container.
- ½ teaspoon salt: A dash makes all flavors pop more.
- 2 tablespoons vegetable oil: This keeps your dough feeling tender.
- 1 cup all-purpose flour: The standard flour in your pantry does the job.
- Oil for frying: I normally use vegetable oil but canola's good too.
Creating These Tasty Bites
- Time to Enjoy
- Eat them right away, maybe with some melty chocolate if you're feeling extra.
- Frying Time
- Toss a few balls into hot oil and cook until they turn golden, then coat them in your sweet mix while still hot.
- Time to Roll
- After cooling slightly, form small walnut-sized balls.
- Whip Up The Dough
- Combine water, sugar, salt and oil in a saucepan until bubbling, then switch off heat and add flour until it forms a nice ball.
- Get Your Oil Ready
- Fill a deep pan with about 2½ inches of oil and warm it to 375°F. I check with a candy thermometer to make sure.
- Sweet Coating Mix
- Combine your sugar and cinnamon in a bowl. Sometimes I use a paper bag cause shaking them around is fun.
My Clever Kitchen Tricks
My tiny cookie scoop always gives me perfect-sized bites. Don't press too hard when rolling them so they stay nice and smooth. If you break one open and it's still doughy inside, try cooking them a bit longer with the heat turned down.
Keeping Some For Tomorrow
Got some still around? Warm them up in your oven at 400°F for about 5 minutes. If you're making them ahead of time, wait to add the cinnamon sugar until you're ready to serve them. They'll taste way fresher that way.
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Frequently Asked Questions
- → Can the dough be prepped early?
You can prepare the dough a few hours ahead if covered well and kept at room temperature. It has to stay warm enough to work with smoothly, so don't chill it.
- → Why are the insides not cooked?
This happens if the oil's too hot or your dough balls are too big. Keep the heat at 375°F and aim for walnut-sized pieces for an even fry.
- → Can I freeze extras?
They're best when fresh, but you can freeze already-fried ones. Reheat in the oven at 350°F for roughly 5 minutes, then toss in fresh cinnamon sugar.
- → What oil should I use to fry them?
Neutral oils like vegetable or canola work great due to a high smoking point and no strong taste.
- → Why are they greasy?
Greasiness can mean the oil wasn't hot enough. Keep it steady at 375°F and don't overcrowd the pieces while frying.