Basket Of Churro Square Bites Recipe
Make Basket Of Churro Square Bites Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Churro Dough
Cinnamon-Sugar Coating
Dipping Sauces (optional)
Finishing & Tools
Method
Churro Dough
- 1
Prepare wet base
In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 6 tbs unsalted butter, 2 tsp granulated sugar and 1/2 tsp fine sea salt. Bring just to a rolling simmer so the butter melts and the liquids are steaming but not boiling aggressively (about 3–4 minutes).
- 2
Add flour
Remove the pan from heat and immediately add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1 minute). Return the pan to low heat and cook, stirring constantly, for 30–45 seconds to dry the paste slightly; this helps the dough hold shape.
- 3
Cool and incorporate eggs
Transfer the paste to a mixing bowl or stand mixer bowl and let cool for 4–6 minutes (warm to the touch but not hot). Beat in the eggs one at a time: add the first egg and mix until fully incorporated and the dough becomes glossy; then add the second egg and mix until smooth. Stir in 1 tsp vanilla extract. The final dough should be thick, pipeable, and hold peaks but still flow slowly from the piping bag.
- 4
Transfer to piping bag
Fit a large piping bag with a 1/2" star tip (or large round if you prefer smoother sides). Fill the bag with the warm (not hot) dough, smoothing the surface and removing air pockets. Twist the top to close.
Frying & Shaping
- 5
Heat oil
Pour about 3 cups neutral oil into a heavy-bottomed pot to reach 2–3" depth. Heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise steadily without browning instantly.
- 6
Pipe and cut squares
Hold the piping bag perpendicular about 2" above the oil. Pipe a 2" long strip of dough directly into the oil, then use scissors or a knife to cut the dough at the base—this creates a short square-ish bite. Fry in batches, keeping pieces separated, about 4–6 per batch depending on pot size. Avoid overcrowding so oil temperature remains steady.
- 7
Fry until golden
Fry the square bites, turning if necessary, for about 2½–3½ minutes until golden brown and puffed. Use a slotted spoon to transfer to a paper-towel–lined tray to drain for 30–60 seconds.
Coating
- 8
Prepare coating
While frying, combine 1 cup granulated sugar, 2 tsp ground cinnamon and 1/8 tsp fine salt in a shallow bowl and whisk to blend evenly.
- 9
Dipping Sauces & Finishing
- 10
Warm sauces
If using, gently warm the chocolate sauce and dulce de leche in separate small bowls in the microwave for 15–30 seconds or over a double boiler until pourable but not hot.
- 11
Serve
Arrange cinnamon-sugar churro square bites in a basket or shallow bowl lined with parchment. Dust lightly with powdered sugar if desired. Serve immediately with warmed dipping sauces on the side.