Description
Churros Poppers are bite-sized, golden-fried treats with a crispy exterior and a soft, doughy interior. Rolled in cinnamon sugar, they are perfect for parties, snacks, or dessert! Serve them with chocolate or caramel dipping sauce for an extra indulgent touch.
Ingredients
Units
Scale
For the Churros Poppers:
- 1 cup (240 ml) water
- 2 1/2 tablespoons (35 g) unsalted butter
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla extract
For Coating:
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
For Frying:
- 2–3 cups vegetable oil (for frying)
Instructions
- Prepare the Dough:
In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture starts to boil.
Remove from heat and quickly stir in the flour until a smooth dough forms. - Cool and Add Eggs:
Allow the dough to cool for 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The dough should be smooth and slightly sticky. - Heat the Oil:
In a deep frying pan or pot, heat the oil to 350°F (175°C). Use a thermometer for accuracy. - Shape the Poppers:
Transfer the dough to a piping bag fitted with a star tip. Pipe small, 1-inch pieces of dough directly into the hot oil, using scissors to cut the dough as you pipe. - Fry Until Golden:
Fry the churro poppers in batches, cooking for 2–3 minutes or until golden brown. Use a slotted spoon to remove them and transfer them to a plate lined with paper towels. - Coat in Cinnamon Sugar:
In a bowl, mix the sugar and cinnamon. Roll the warm churro poppers in the cinnamon sugar mixture until evenly coated. - Serve:
Serve immediately with chocolate or caramel dipping sauce, if desired.
Notes
- If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off.
- To reheat, place in the oven at 350°F (175°C) for a few minutes to regain crispiness.