Warm Churro Bites Recipe

Make choux-style dough

In a medium saucepan set over medium heat, combine 1 cup water, 2 tbs unsalted butter, 1 tbs granulated sugar, and 1 tsp fine sea salt. Heat until the butter melts and the mixture just comes to a simmer.

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Using a sturdy wooden spoon, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Return to low heat and cook, stirring, for 30 seconds to evaporate a bit of moisture.

Transfer the dough to a mixing bowl or stand mixer fitted with the paddle. Let cool for 3–4 minutes until it's warm but not hot. Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and pipeable but hold shape; if too stiff, add the second egg only half and test texture.

Pipe and portion

Fit a large piping bag with a 1/2-inch star tip. Fill the bag with the dough and pipe 1-inch mounds (bite-size) onto a sheet of parchment or silicone mat, spacing them about 1 inch apart. If you prefer, drop spoonfuls—aim for evenly sized pieces.

Heat oil and fry

Pour about 2 cups vegetable oil into a heavy-bottomed pot to reach a 2–3 inch depth. Heat oil to 350°F (175°C). Carefully slide 8–10 piped mounds (do not overcrowd) into the oil. Fry, turning occasionally, until golden brown and puffed, about 3–4 minutes total. The interior should be cooked through.

Use a slotted spoon to transfer fried bites to a paper towel–lined tray to drain for 1 minute, then immediately roll or toss them in the cinnamon-sugar coating: combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl before frying and roll while warm so the coating sticks.

Warm dulce de leche (optional)

Place 3 tbs dulce de leche in a small microwave-safe bowl and warm for 10–15 seconds to make it slightly runny and easier to drizzle. Stir to smooth. Alternatively, warm gently in a small saucepan over low heat, stirring.

Assemble

Divide the warm churro bites among 2 dessert plates (servings). Add 1 scoop of vanilla ice cream to each plate. Drizzle ~1 tbs chocolate syrup over the ice cream and churro bites, and spoon ~1.5 tbs warmed dulce de leche over the bites. Finish with a small pinch of sea salt over the dulce de leche, if desired.

Serve immediately while churro bites are warm and ice cream is cold for contrast. If making for a larger group, keep finished churro bites warm in a 200°F (95°C) oven on a wire rack until ready to plate (no more than 15 minutes).