Viral Mini Churros

Why You'll Love These Churro Bites

I’ve loved churros ever since I had my first one at Disney World, so when I came across a viral video for bite-sized churros, I was immediately sold. I mean, all the crispy cinnamon-sugar goodness of a churro in a little two-bite piece? I had to make them.

What I like most is the texture. The small size gives every churro bite plenty of golden, crispy ridges while the inside stays soft and tender. They also fry quickly, so it’s easier to get that contrast without the outside becoming overly dark.

As soon as they come out of the oil, I toss them in a bowl of cinnamon sugar while they’re still warm. They have everything I love about a classic churro, a crispy shell, soft center, and warm cinnamon coating, just in a much more poppable form.

Ingredients

• 2 cups water
• 65g unsalted butter
• 2 cups all-purpose flour
• 1 tsp. Vanilla extract
• 1 large egg
• Oil, for frying
• 1 cup granulated sugar
• 2 tbsps. ground cinnamon

Ingredient Notes

• All-purpose flour: All-purpose flour gives the churro dough enough structure to hold its shape while frying while still keeping the center tender. I recommend using the 240-gram measurement for the most consistent result since flour can vary quite a bit when measured by cups.
• Unsalted butter: Butter adds richness to the dough and helps give the churros a softer interior. Use unsalted butter to control the amount of salt.
• Egg: The egg helps bind the cooked dough and gives the centers a softer, slightly airy texture once fried. Make sure the dough has cooled for a few minutes before mixing it in so the heat doesn’t scramble the egg.
• Vanilla extract: Vanilla adds a subtle sweetness and warmth to the dough itself, so the churros have flavor underneath the cinnamon-sugar coating. I’d use about 1 teaspoon rather than leaving the amount open-ended.
• Frying oil: Use a neutral, high-heat oil such as vegetable, canola, or peanut oil. These oils can comfortably reach the 350°F frying temperature without adding a strong flavor to the churros.
• Cinnamon sugar: Tossing the churros in a mixture of granulated sugar and cinnamon gives them their classic finish. The 1 cup sugar to 2 tablespoons cinnamon ratio creates a bold cinnamon coating, but you can reduce the cinnamon slightly if you prefer a milder flavor.
• Equipment Note: A piping bag fitted with about a ½-inch star tip works best. The ridges aren’t just for appearance. They create more crispy edges as the churros fry and give the cinnamon sugar more surface area to cling to.

How to Make Mini Churro Bites

Step 1: Make the churro dough

Add the water and butter to a saucepan over medium heat. Bring to a gentle boil and stir until the butter is completely melted. Reduce the heat to low, add the flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Continue cooking for 1-2 minutes to remove excess moisture.

Step 2: Add the egg and vanilla

Remove the dough from the heat and let it cool for 5-10 minutes. Add the vanilla and egg, then mix vigorously until completely incorporated. The dough should become smooth, thick, and slightly sticky.

Step 3: Pipe the mini churros

Transfer the dough to a sturdy piping bag fitted with about a ½-inch star tip. Pipe 1 ½ to 2-inch strips onto a parchment-lined tray, cutting each piece with kitchen scissors or a sharp knife.

Step 4: Fry until crispy

Heat several inches of neutral oil in a heavy-bottomed pot to 350°F. Carefully fry the churros in small batches for about 2-4 minutes, turning occasionally, until deeply golden and crisp. Let the oil return to 350°F between batches.

Step 5: Coat with cinnamon sugar and serve

Mix the granulated sugar and cinnamon in a shallow bowl. Transfer the cooked churros to a paper towel-lined plate and let them drain briefly, then toss them in the cinnamon sugar while they’re still warm so the coating sticks. Serve the mini churros warm while the outsides are crispy and the centers are soft and tender.

Expert Tips for Crispy Churro Bites

• Keep the oil as close to 350°F as possible. If the oil is too cool, the churros absorb more oil and can turn greasy. If it’s too hot, the outsides brown before the centers have time to cook. Check the temperature between batches and adjust the heat as needed.
• Fry one test churro first. Before adding a full batch, fry a single piece. It should hold its ridges, puff slightly, and turn golden within a few minutes. If it browns almost immediately, lower the heat. If it stays pale and oily, let the oil get hotter.
• Keep the mini churros the same size. Pipe them as evenly as you can so they finish cooking at roughly the same time. I aim for pieces around 1 ½ to 2 inches long.
• Use a sturdy piping bag. Churro dough is much thicker than frosting, so thin disposable bags can split under the pressure. A heavy-duty piping bag makes the dough much easier to pipe.
• Don’t let the piped churros sit somewhere warm. If you pipe the full batch before frying, keep the tray at room temperature away from the stove so the butter in the dough doesn’t get overly soft.
• Drain them briefly, not completely. Give the churros just enough time on the paper towels to remove excess oil, then move them into the cinnamon sugar. Waiting too long can make it harder for the coating to stick evenly.
• Serve them as soon as possible. Mini churros are at their best shortly after frying, when the ridges are still crisp and the centers are warm and tender. They’ll gradually soften as they sit.
• Don’t judge the center while they’re piping hot. Let a test churro cool for a minute before breaking it open. The inside should be tender and cooked through, not wet or gummy.

Best Dipping Sauces for Mini Churro Bites

• Chocolate sauce: Probably the most classic pairing. A warm chocolate or chocolate ganache gives the cinnamon-sugar churros a rich finish.
• Dulce de leche: Sweet, thick, and caramel-like, dulce de leche is one of my favorite dips for churros. Warm it slightly so it’s easier to dip.
• Salted caramel sauce: The little bit of salt balances the sweet cinnamon coating especially well.
• Nutella: Warm it for a few seconds so it loosens up into a smooth dipping consistency.
• Vanilla icing: A simple powdered sugar glaze gives the churros a cinnamon-roll kind of flavor.
• Cream cheese dip: A lightly sweetened cream cheese dip adds a little tang and works especially well if you want something less intensely sweet than caramel or chocolate.

How to Store and Reheat Mini Churros

• At room temperature: Mini churros are best the day they’re fried, while the outside is still crisp and the center is soft. Store leftovers in an airtight container at room temperature for up to 1 day. Let them cool completely before covering them so trapped steam doesn’t make the coating soggy.
• In the refrigerator: I don’t recommend refrigerating churros unless necessary. The cold, humid environment tends to soften the crispy exterior and dissolve some of the cinnamon-sugar coating.
• To reheat: For the best texture, warm leftover churros in a 350°F oven for 5-7 minutes or in the air fryer at 350°F for 3-4 minutes. I’d skip the microwave since it tends to make churros soft and chewy instead of crisp.
• To freeze: For the best results, freeze the fried churros before coating them in cinnamon sugar. Arrange them in a single layer until frozen solid, then transfer to a freezer-safe bag or container for up to 2 months.
• To reheat from frozen: Warm the churros directly from frozen in a 350°F oven or air fryer until hot and crisp. Toss them in fresh cinnamon sugar as soon as they come out so the coating sticks.

Mini Churros FAQs

What are mini churros?

Mini churros are bite-sized versions of traditional churros. They’re piped through a star tip, fried until golden and crispy, then tossed in cinnamon sugar. The smaller size gives you plenty of crisp ridges while keeping the center soft and tender.

What temperature should oil be for frying churros?

For this recipe, keep the frying oil around 350°F. If the temperature drops too low, the churros can absorb excess oil and become greasy. If it gets too hot, the outside may brown before the center has finished cooking.

Why are my churros raw in the middle?

If your churros are browned outside but still wet or doughy inside, the oil is likely too hot or the churros are too thick. Keep the oil around 350°F and pipe the mini churros evenly so the centers have time to cook before the outsides get too dark.

Why are my churros greasy instead of crispy?

Greasy churros usually happen when the frying oil is too cool or too many churros are added at once. Fry in small batches and let the oil return to 350°F between batches so the exterior crisps quickly instead of absorbing excess oil.

Can I make mini churros without a star piping tip?

You can technically pipe churro dough without a star tip, but I don’t recommend it for this recipe. A star tip creates the signature ridges that give churros more crispy surface area and help the cinnamon sugar cling to the outside.

Can I make mini churros ahead of time?

Mini churros taste best freshly fried, but you can prepare them ahead by piping the dough onto parchment and freezing the pieces until firm. Once frozen, transfer them to a freezer-safe container and fry them straight from frozen when you’re ready to serve.

More Viral Dessert Recipes to Try

• Cookie dough cinnamon rolls
• Biscoff cinnamon rolls
• Cinnamon pull apart bread
• Mini chocolate chip cookies
• Ice cream bar croissant