These mini churros are perfect bite-sized treats, crispy on the outside and soft on the inside. They’re great for parties, snacks, or just a sweet indulgence!
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough:
- In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let the dough cool for 5 minutes.
- Incorporate Eggs:
- Add eggs one at a time to the dough, stirring well after each addition until fully incorporated.
- Stir in the vanilla extract until the dough is smooth and glossy.
- Heat the Oil:
- In a large, deep skillet or saucepan, heat about 2 inches of vegetable oil to 350°F (175°C).
- Pipe the Churros:
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe 2-3 inch strips of dough into the hot oil, cutting with scissors or a knife.
- Fry the Churros:
- Fry the churros in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per batch.
- Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain.
- Coat with Cinnamon Sugar:
- In a shallow dish, combine 1/2 cup sugar and cinnamon.
- Roll the warm churros in the cinnamon sugar mixture until evenly coated.
- Serve:
- Serve the baby churros warm with your favorite dipping sauce, such as chocolate or caramel.
Enjoy your delicious baby churros!