Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Optional: melted chocolate or caramel for dipping
Instructions
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium heat, stirring occasionally.
- Remove from heat and immediately add the flour all at once. Stir vigorously until a smooth, cohesive ball forms.
- Allow the dough to cool slightly for about 2 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Pipe the dough into 2-inch strips or bite-sized dollops on the prepared baking sheet using a piping bag fitted with a star tip or a resealable plastic bag with the corner cut off.
- Bake for 12-15 minutes until golden and puffed. Meanwhile, mix together granulated sugar and ground cinnamon. Toss the baked churro bites in the cinnamon-sugar mixture to coat evenly.
Notes
- You can substitute gluten-free flour for all-purpose flour for a gluten-free version.
- For vegan options, replace eggs with 1/4 cup applesauce or a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- To keep leftovers fresh, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven to restore crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 bites
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg