If I Could Only Eat One Dessert Forever...

Okay, you know that one treat you can't stop thinking about, especially when you're supposed to eat something sensible like salad? For me, it's churro bites with cinnamon sugar. I swear, these little golden nuggets remind me of the county fair—except without the sticky fingers and the weird guy in the giant bear costume. The first time I tried making them at home, the kitchen looked like a cinnamon bomb went off, but honestly, totally worth it. My cousin Lucy once tried to steal some right out of the fryer (not recommended, by the way), and we've never really let her live it down. Anyway, making churro bites is way less intimidating than you think, so let's jump in together. And if you hear a weird noise in the background, that's probably just my dog trying to eat the cinnamon bag again. Don't ask.

Why You'll Love These (Or At Least I Do!)

I make this when my family is "hangry" and needs something sweet, fast. My kids (and honestly, me too) go wild for these because they're crispy on the outside, fluffy in the middle, and covered in way more cinnamon sugar than is probably necessary. Plus, you don't need any fancy-pants equipment. There was a time I tried baking these instead of frying to be a bit healthier, but let's just say, the results were...underwhelming. Frying wins, hands down. Oh, and I have burned my tongue more than once not waiting for them to cool—so maybe learn from my mistakes?

What You Need (With a Few Cheeky Swaps)

1 cup water (or milk, if you want them extra rich—sometimes I just use whatever’s closer on the counter)
2 tablespoon unsalted butter (my gran swore by salted, but I can’t really tell the difference)
2 tablespoon granulated sugar
¼ teaspoon salt
1 cup plain flour (all-purpose, but bread flour works in a pinch—texture gets chewier though)
2 large eggs (room temp if you remember, but I rarely do)
½ teaspoon vanilla extract (I once used almond by accident—strangely good!)
Neutral oil for frying (vegetable or canola—look, olive oil is too fancy and tastes weird here)
For the coating: ½ cup granulated sugar + 1 heaping tablespoon cinnamon (I always end up adding more, 'cause why not?)

Let's Actually Make Them (Messy Apron Encouraged)

Grab a medium saucepan—doesn’t matter if it’s a bit dented—and pour in the water, butter, sugar, and salt. Bring it to a boil over medium heat. Stir until the butter melts (I usually wander off for a second here, but don’t—watch it, or it bubbles over, trust me).
Once bubbling, dump in all the flour at once. Stir like mad with a wooden spoon. It'll look lumpy and weird—don’t panic. It comes together into a doughy ball after a minute or so. Keep stirring, about 2 minutes, to cook out the flour. (This is when I sneak a small taste, even though you're probably not supposed to.)
Take the pan off the heat and let it chill for about 5 minutes. Otherwise, you’ll scramble the eggs (been there, done that, not tasty).
Crack in the eggs, one at a time, beating well after each. I just use the same wooden spoon, though a hand mixer makes it easier if yours isn’t hiding at the back of the cupboard like mine. Add the vanilla. When it's all mixed, the dough should be smooth and sticky—like, stick-to-your-spoon sticky.
Heat a deep pot of oil to 180°C (350°F). If you don’t have a thermometer, drop in a tiny bit of dough—if it sizzles and floats, you’re good.
Spoon the dough into a piping bag fitted with a star tip. Or, if you’re like me and can’t find it, just snip the corner off a zip-top bag—it won’t be as pretty, but it works. Pipe 1-inch blobs straight into the hot oil (careful! Oil spatters are no joke). Fry in batches, don’t crowd them, about 2 minutes per side.
Once golden, scoop them out with a slotted spoon and drain on a paper towel. Or just a plate, honestly.
Toss while still warm in the cinnamon sugar. I do this in a big zip bag for less mess, but a bowl is fine too. Try not to eat them all before serving. (Not as easy as it sounds.)

Bits & Bobs I’ve Learned

If the dough feels too stiff, add a splash of milk. If it’s too runny, add a pinch more flour—it’s honestly forgiving.
Don’t make the bites too big or the insides stay gooey. Learned that the hard way—still tasted great, though.
Actually, waiting for them to cool a minute really does help the cinnamon sugar stick.

What Else Can You Try? (And What Flopped)

Once I tried dipping them in chocolate sauce (like Sally’s recipe here), and wow, that was a hit.
Added orange zest once—nice if you like a fruity twist. My kids didn’t, so, you know, your call.
On second thought, rolling them in powdered sugar instead of cinnamon sugar? Looked cute but tasted a bit bland. Wouldn’t bother again.

Stuff You’ll Need (Or Not?)

Medium saucepan
Wooden spoon (or any sturdy spoon, really)
Mixing bowl
Piping bag with star tip (but a zip bag works in a pinch—been there, done that)
Slotted spoon
Thermometer (if you have one, but as above, not essential)

Churro Bites with Cinnamon Sugar Coating

How To Store ‘Em (Theoretically)

So, you can keep these in an airtight container at room temp for, I dunno, maybe a day or two. But honestly, in my house they never last that long. If you do have leftovers, you can crisp them up in the oven at 180°C (350°F) for 5 minutes. Still good, but not as good. Actually, I think they taste better the next day, but I might be alone on that one.

How I Like to Serve ‘Em

I usually just pile them up in a big bowl and let everyone dig in (no serving utensils, we’re all family here). Sometimes I put out a little bowl of caramel sauce—if I remember. Oh, and once for a birthday breakfast, we had them with hot chocolate. Best. Morning. Ever.

Things I Wish I’d Known (Pro Tips from the Trenches)

Don’t rush the cooling before adding eggs, or you get scrambled egg churros—ick. I once did that at 7am thinking I could multitask—nope!
If the oil’s too hot, the outsides brown too fast and the middle’s raw. Been there, ate that, regretted it.
Seriously, don’t make giant blobs unless you want doughy centers. Small and cute wins.

FAQ: People Actually Asked Me These

Can I bake these instead of frying? In theory, yes; they come out more like puffy cookies. Not my fave, but you do you.
Do I have to use a piping bag? Nope, a zip-top bag with the corner cut works fine. Or just dollop with a spoon. They’ll still taste like a hug.
Can I freeze churro bites? You can freeze uncoated bites for a month. Reheat, then toss in cinnamon sugar—works surprisingly well.
Help! My dough is too sticky! That’s normal, but if it’s like, dripping, add a little flour. It should hold its shape but not be stiff.
What oil should I use? Anything neutral—canola, veg, peanut. Just steer clear of coconut oil unless you want a tropical vibe (which, actually, could be nice... might try that next time!)
Where can I find more tasty churro ideas? I sometimes browse King Arthur Baking for inspiration. Dangerous for your waistline, but great for your soul.

Unrelated, but—did you know some folks dip churros in coffee? I haven't tried it yet, but it's on my bucket list right after "don't burn myself on hot oil (again)." Anyway, stay safe and save me a handful of churro bites if you make them. Or don't. I wouldn't, if I'm honest.

Churro Bites with Cinnamon Sugar Coating