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Prep time: 15 minutes
Cook time: 10-15 minutes
Serves 5 at 5 a piece for a total of 25
- 1 cup water
- 1 cup all purpose flour
- ½ cup salted butter (if using unsalted add ¼ tsp salt)
- 1 tbsp sugar + ⅓ cup of sugar (divided)
- ½ tsp pure vanilla extract
- 2 egg yolks
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- Oil for frying
- In a medium saucepan on medium-high heat add the water, butter, (salt if not using salted butter) and tablespoon of sugar. Allow the mixture to come to a gentle boil until the butter is melted. Reduce the burner to simmer and add the flour; with a silicone spatula combine until a soft dough forms (try to remove any lumps by pressing the spatula into the dough and smoothing out the lumps. Once the dough has formed, remove from heat and allow to cool for about 10 minutes.
- In a Dutch oven or deep skillet, add enough oil to cook the churros (about 2 cups) and heat to 350 degrees.
- Next take the egg yolks and vanilla and add to the dough, mixing again with the spatula to combine.
- Taking about a teaspoon of dough at a time, roll into a ball with your hands and place on a plate until all the dough is rolled out.
- In a small bowl or container, combine the remainder of the sugar, brown sugar, and cinnamon.
- When the oil is heat, gently place about 6 churro balls in the oil and cook for about 3-5 minutes until golden brown; make sure to stir the pot with a spider strainer as sometimes the dough can stick together.
- Remove the balls and drain on a paper towel for a few seconds then place into the cinnamon sugar mixture, coating evenly.
- Repeat all steps until finished.
- Serve the churro bites with homemade or store bought caramel sauce, dulce de leche, and or chocolate fudge.