EASY CHURRO BITES
All it takes is five ingredients and 15 minutes for DIY churro bites paired with your choice of sauces for dipping.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk together 1/2 cup sugar with the cinnamon and set the mixture aside.
- In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons sugar with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1 cup water. Bring the mixture to a boil then remove it from the heat and stir in the flour until a ball forms.
- Transfer the churro dough to a piping bag fitted with a star-shaped tip (optional).
- Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach the deep-fry thermometer. Line a baking sheet with paper towels.
- Once the oil reaches 360°F, pipe the churro dough into the hot oil and use scissors to cut the dough every 1/2-inch as it releases into the oil. (Do not overcrowd the pan!) Fry the churro bites until they are golden brown on all sides then using a slotted spoon, transfer them to the paper towel-lined baking sheet.
- Allow the churro bites to drain for 2 minutes on the paper towels then transfer then roll them in the cinnamon-sugar mixture. Repeat the frying, draining and coating process with the remaining dough, returning the oil to 360°F between batches. Serve the churro bites warm with your choice of sauces.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 182 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 194 mg, Sugar 16 g, ServingSize 1 serving
HOMEMADE CHURROS BITES - CHURROS MUFFINS
These mini homemade churros bites are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole.
Provided by Soniya Saluja
Time 20m
Number Of Ingredients 10
Steps:
- Add your choice of unsalted melted butter in a mixing bowl , add in the sugar , milk and cinnamon powder and give it a stir.
- Add in the flour and the baking powder and stir it well.
- Grease the egg bite molds .
- Fill the prepared tray about half full.
- Cover the egg bite mold with aluminum foil and place it on the trivet with 1 cup of water in the Instant Pot. Then it's 10 minutes on the "cake " setting, and 5 minutes natural release. After 5 minutes QR you can release the rest of the pressure and carefully remove from pot. Remove the foil .Put a plate on the tray and flip it they will slide right out.
- For Coating the Churros
- Melt some butter in a bowl.
- In a separate bowl, mix together sugar with the cinnamon. Remove the churro bites from the tray, dip each bites in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.
CHURROS
Steps:
- To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
- To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
- Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
- Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
- Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.
CHURROS MINI MUFFIN BITES
These buttery sweet churros mini muffin bites have all the flavors of your favorite Latin dessert in the form of baked (instead of fried) mini muffins, and they are so easy to make!
Provided by Karen @ The Tasty Bite
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Grease 24 mini muffin pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, milk, vegetable oil, and vanilla. Add the wet ingredients into the dry ingredients and stir until the mixture is well combined. Scoop rounded tablespoons of batter into the greased muffin tins, about full. Bake until a toothpick inserted into the center of the muffin comes out clean, about 12 to 15 minutes. Allow to cool slightly in pan before removing them from the pan. Whisk together sugar and cinnamon in a bowl. Dip each muffin in the melted butter then toss in cinnamon-sugar mixture until well coated.
BAKED CHURRO BITES RECIPE BY TASTY
Here's what you need: water, butter, brown sugar, salt, flour, vanilla extract, eggs, cinnamon sugar, chocolate
Provided by Hannah Williams
Categories Desserts
Yield 30 churro bites
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180˚C).
- In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
- Turn off the heat and stir in the flour.
- Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
- Transfer mixture to a piping bag with a 5 point, or star, tip.
- Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
- Bake for 10 minutes, then broil until golden brown.
- Dredge each churro in melted butter, then cinnamon sugar.
- Serve with melted chocolate if desired.
- Enjoy!
Nutrition Facts : Calories 43 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
CHURRO BITES
Provided by Marcela Valladolid
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
- In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
- Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches.
- For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
- For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites.
- Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites.
CORN MUFFIN CHURROS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 dozen churros
Number Of Ingredients 10
Steps:
- Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
- Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
- Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.
BAKED MINI CHURRO BITES
Baked is definitely better (and easier) than fried for these delicate cinnamon and sugar pastries. We love the sweet, summery caramel-mango dipping sauce as an alternative to the traditional (and heavy) chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 mini churros
Number Of Ingredients 12
Steps:
- For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
- Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
- Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
- Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
- For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
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