Churro Bites Recipes

BAKED CHURRO BITES RECIPE BY TASTY

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!

EASY CHURRO BITES

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.
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INSTANT POT CHURRO BITES (WITHOUT A MUFFIN MIX)

Steps:

• In a medium mixing bowl whisk together the brown sugar, melted butter, cinnamon and milk. Then stir in the baking powder, flour and salt until no white streaks remain.
• Spray your silicone egg bites mold with non stick cooking spray. Spoon the batter into each mold. They should be about ¾ full. Cover your egg bite mold with foil.
• Pour 1 cup of water into the bottom of your Instant Pot. Place the egg bites mold on top of a trivet (I use this sling/trivet) and lower into the bottom of the pot.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes on high pressure. When time is up let the pot sit for 10 minutes and then move the valve to venting.
• Remove the lid and pull out the churro bites. Remove the foil. Place a plate on top of the egg molds. Then flip over the plate and the molds so that the churro bites pop out on top of the plate. Gently push your thumb into silicone mold to pop out the bites.
• In a bowl or on a plate stir the white sugar and cinnamon together. Roll each of the churro bites in the mixture to coat. Eat and enjoy!

CHURRO BITES

Steps:

• Make cinnamon-sugar: In a large bowl, whisk together sugar and cinnamon. Set aside.
• Make chocolate sauce: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off heat. Pour hot cream over chocolate chips, whisking constantly until the sauce is smooth. Keep warm.
• Fry angel food cake: Cut the angel food cake into bite-size cubes. Heat about 1/4" coconut oil in a large skillet over medium-low heat. Working in batches, fry the angel food cake cubes until golden brown on all sides, 2 to 3 minutes. Toss the fried pieces immediately in cinnamon-sugar. Serve warm with chocolate sauce.

CHURRO BITES

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.