Mini Churro Bites Recipe

Prepare the dough

In a medium saucepan set over medium heat combine 1 cup water, 1/4 cup whole milk, 1/4 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt. Bring to a simmer and allow butter to fully melt.

Once the mixture is simmering and butter melted, remove saucepan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 1–2 minutes.

Return the pan to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly — this helps the exterior set and prevents weeping.

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Allow it to cool for 3–5 minutes so it won't scramble the eggs when added.

Add 2 large eggs, one at a time, mixing vigorously after each addition until fully incorporated and the dough is smooth and glossy. Stir in 1/2 teaspoon vanilla extract. The final dough should be pipeable but thick enough to hold shape.

Heat 4 cups neutral oil in a medium heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy. The oil should be deep enough for the churro bites to float (about 2–3 inches).

Fit a large piping bag with a 1/2-inch open star tip (or large star tip). Fill the bag with the churro dough while it is still warm and pipe 1–1.5 inch pieces directly into the hot oil, cutting the dough with scissors. Work in small batches (8–12 pieces) so oil temperature remains steady.

Fry the churro bites, turning with a slotted spoon, until golden brown and puffed, about 2–3 minutes per batch. If oil temperature drops, allow it to return to 350°F between batches.

Using a slotted spoon, transfer fried bites to a paper towel-lined tray to drain briefly (about 30 seconds). While still warm, toss the churro bites in a bowl with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon (combine the sugar and cinnamon beforehand) to coat evenly.

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer (small bubbles at edges), then pour over the chocolate.

Let sit for 1 minute to soften the chocolate, then whisk gently until smooth. Stir in 1 tablespoon light corn syrup (or honey) and 1 teaspoon unsalted butter to give shine; finish with 1/8 teaspoon kosher salt. Keep warm or transfer to a small serving bowl.

Preheat oven to 425°F (220°C) and bring a kettle of water to a boil for the water bath, or prepare on the stovetop using a double-boiler method. (Alternate: use the stovetop method described below.)

Place one 14 oz can sweetened condensed milk in a small, lidded, oven-safe jar (or use the original can if oven-safe and unopened — otherwise use a jar) and seal the jar lid finger-tight. Put the jar in a roasting pan and pour enough boiling water to come about 1–2 inches up the side of the jar.

Bake for 1 to 1 1/4 hours, checking water level every 20 minutes and adding more hot water as needed, until the condensed milk turns deep caramel in color. For stovetop: simmer an unopened can submerged in water (cover by 2 inches) for 2–3 hours, keeping water level topped up. (Safety note: if using the can method, let cool completely before opening.)

Carefully remove the jar from the water bath. If using a jar, open and whisk in 1/2 teaspoon vanilla extract and 1/8 teaspoon sea salt until smooth. Transfer to a small serving bowl and let cool slightly — cajeta will thicken as it cools.

Arrange warm churro bites on a platter with small bowls of warm chocolate sauce and cajeta for dipping. Serve immediately for best texture — churros are crispiest when fresh.

Leftovers: store churros in a loosely covered container at room temperature for up to 12 hours and re-crisp in a 350°F (175°C) oven for 5–7 minutes. Store sauces refrigerated for up to 5 days; rewarm gently before serving.