Churro Donut Bites with Chocolate Dip

This crisp churro donut bites recipe delivers everything you love about traditional churros and donuts — golden-brown exteriors, fluffy interiors, and a generous dusting of cinnamon sugar — in an easy, poppable format that’s dangerously snackable.

These bite-sized treats are the perfect fusion of crispy fried dough and warm spices, designed to be served fresh and devoured quickly. Whether you’re making them for a party platter, brunch spread, or just a cozy dessert moment, these churro donut bites offer the kind of comforting sweetness that has everyone reaching for seconds.

Made with a simple batter that fries up beautifully in minutes, the final touch is a roll through spiced sugar that sticks to every crevice. They’re delightful on their own, but even better dipped in chocolate sauce, dulce de leche, or coffee glaze.

If you’ve ever craved the flavor of churros without the need for a pastry bag or traditional shaping, these donut bites are your answer.

Ingredients Overview
Each ingredient in these churro donut bites plays a role in creating their signature crisp edge, soft center, and irresistible cinnamon coating.

All-Purpose Flour: Provides structure to the batter, allowing the bites to puff slightly while remaining tender inside.

Baking Powder: Gives the bites lift and helps create that fluffy interior. Be sure your baking powder is fresh for best results.

Sugar: A small amount is added to the batter for subtle sweetness. Most of the sugar action happens after frying when the bites are rolled in cinnamon sugar.

Salt: Enhances the flavor and balances the sweetness. A pinch goes a long way in fried dough.

Milk: Whole milk helps create a moist, tender dough. You can use 2% or a dairy-free milk alternative if needed.

Butter: Melted unsalted butter adds richness and flavor to the batter and gives it a slightly denser crumb, which fries beautifully.

Egg: Binds the ingredients and contributes to structure and texture. Room temperature eggs blend more easily into the batter.

Vanilla Extract: Adds depth and warmth. A small amount enhances the cinnamon sugar coating and makes the bites taste bakery-quality.

Vegetable Oil (for Frying): Use a neutral oil with a high smoke point, such as canola or sunflower oil, to ensure clean frying and even browning.

Cinnamon Sugar Coating: A mix of granulated sugar and ground cinnamon clings to the warm bites, giving them that classic churro finish.

Step-by-Step Instructions

1. Make the Cinnamon Sugar Coating:
   In a shallow bowl, mix 3/4 cup granulated sugar with 2 teaspoons ground cinnamon. Set aside for later — you’ll coat the donut bites while they’re still warm.

2. Prepare the Batter:
   In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.

In a separate bowl, whisk 1/2 cup whole milk, 2 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract.

Pour the wet ingredients into the dry and stir just until combined. The batter should be thick but scoopable. Do not overmix.

3. Heat the Oil:
   Fill a deep saucepan or Dutch oven with about 2 inches of vegetable oil. Heat over medium heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy.

4. Fry the Donut Bites:
   Using a small cookie scoop or two spoons, carefully drop 1-tablespoon portions of batter into the hot oil, a few at a time. Don’t overcrowd the pot.

Fry for 2–3 minutes, turning occasionally, until golden brown and puffed. Use a slotted spoon to transfer them to a paper towel-lined tray.

5. Coat in Cinnamon Sugar:
   While still warm, roll each donut bite in the cinnamon sugar mixture until fully coated. Let cool slightly before serving.

Tips, Variations & Substitutions

Tips:

• Always fry in small batches to maintain oil temperature.

• If the donut bites are browning too quickly, reduce heat slightly.

• Drain well on paper towels before coating to avoid sogginess.

Variations:

• Filled Version: Inject cooled bites with dulce de leche or Nutella using a piping bag for a decadent twist.

• Mini Apple Churro Bites: Add a touch of cinnamon and 1/4 cup finely diced apple to the batter.

• Spiced Sugar: Mix in nutmeg or cardamom with the cinnamon for a warmer flavor profile.

Substitutions:

• Use almond or oat milk in place of dairy.

• Replace butter with neutral oil for a dairy-free version.

• Gluten-free all-purpose flour blends can work, though texture may vary slightly.

Serving Ideas & Occasions
These churro donut bites are best served fresh and warm, either as-is or with a variety of dips. Try:

• Warm chocolate ganache

• Coffee glaze made with espresso and powdered sugar

• Classic vanilla glaze

• Creamy caramel sauce

They make a fantastic brunch item, party snack, or dessert for family movie night. Serve in paper cones for a street-food-style presentation or pile high on a serving tray with toothpicks for easy sharing.

Perfect for holidays, weekend indulgences, or when you need a sweet treat in under 30 minutes, these little bites of joy always disappear quickly.

Nutritional & Health Notes
As with most fried treats, churro donut bites are a treat best enjoyed in moderation. Each bite is small and satisfying, offering a mix of carbohydrates and fats with a warm, comforting flavor.

To reduce oil absorption, keep your oil temperature steady and drain bites on paper towels immediately after frying. Using a batter that isn’t overly wet also helps limit greasiness.

These are not health foods, but they are made with real, simple ingredients. For a lighter version, consider baking them in a mini muffin tin and rolling them in cinnamon sugar while warm.

FAQs

Can I bake these instead of frying?
Yes — use a mini muffin tin, fill each cup about 3/4 full, and bake at 375°F (190°C) for 12–15 minutes. Brush with melted butter and roll in cinnamon sugar after baking.

How do I store leftover churro bites?
They’re best fresh, but leftovers can be stored in an airtight container at room temperature for 1–2 days. Reheat briefly in the oven or air fryer to restore crispness.

Can I make the batter ahead of time?
It’s best to fry the batter fresh. However, you can prep the dry and wet ingredients separately and mix just before frying.

What oil is best for frying?
Use a neutral oil like canola, sunflower, or vegetable oil. Avoid olive oil, which has a lower smoke point and strong flavor.

Why are my bites greasy?
Oil that’s too cool will cause the dough to absorb more grease. Keep the temperature steady at 350°F (175°C) and avoid overcrowding the pan.

Can I use self-rising flour?
You can, but skip the added baking powder and salt in that case. Texture may vary slightly.

Do they freeze well?
Not really. The texture suffers after freezing. For best results, enjoy the same day or store briefly at room temperature and reheat gently.

Print