Churro Bites Recipe

Make the choux-style dough

In a medium saucepan over medium heat, combine 1 cup water, 4 tbs unsalted butter, 1 tbs granulated sugar, and 1 tsp fine sea salt. Bring to a vigorous simmer so butter melts completely and the mixture is steaming but not violently boiling.

Remove the pan from heat. Add 1.25 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1 minute). Return to very low heat and cook, stirring constantly, for 30–45 seconds to slightly dry the dough.

Transfer the dough to a mixing bowl or stand mixer bowl. Let cool 3–4 minutes (so eggs won’t scramble). Add 2 large eggs, one at a time, mixing thoroughly after each addition until the batter is smooth, glossy, and thick but pipeable. If using a mixer, use medium speed; if by hand, beat vigorously.

Prepare frying oil and coating

Heat 3 cups vegetable oil in a heavy, deep skillet or Dutch oven to 355°F (180°C). If you don’t have a thermometer, test by dropping a small piece of dough— it should sizzle immediately and float. Meanwhile, in a shallow bowl combine 0.75 cups granulated sugar and 2 tsp ground cinnamon; stir to blend.

Fit a pastry bag with a large star tip (about 1/2–3/4 inch) or use a zip-top bag with a 1/2 inch corner snipped. Fill the bag with dough. When oil is at temperature, pipe 1–1½ inch rounds directly into the hot oil, cutting the dough with scissors or a knife. Do not overcrowd—fry in batches of about 10–12 pieces depending on pot size.

Fry, turning occasionally, until golden brown on all sides, about 2–3 minutes per batch. Use a slotted spoon to transfer churro bites to a paper towel–lined tray to drain for 30–45 seconds.

While still warm (but not greasy), toss the churro bites in the cinnamon-sugar mixture, shaking off excess. Place on a cooling rack to set while you finish remaining batches.

Serve warm. Churro bites are best eaten within 1–2 hours of frying; to reheat, bake at 350°F (175°C) for 5–7 minutes to refresh crispness.

In a small saucepan over low heat, combine 1 cup cajeta and 2 tbs heavy cream. Warm gently, stirring, until the sauce is smooth and slightly loosened, about 2–3 minutes. Do not boil—just heat enough to make it pourable.

Whisk in 1 tbs unsalted butter and a pinch of sea salt until glossy. Taste and adjust by adding a tiny pinch more salt if you prefer a contrast to the sweetness.

Transfer to a small serving bowl. Keep warm over a very low heat or in a thermos; if the sauce thickens, stir in a teaspoon of warm cream or milk to loosen before serving.