Pan-Fried Cinnamon Sugar Churro Bites with Chocolate Dip

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Mini churro bites pan-fried to golden perfection, rolled in cinnamon sugar, and served with a rich chocolate dipping sauce. This Spanish-inspired recipe, ready in about 30 minutes, layers all-purpose flour, water, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

1 cup all-purpose flour
1 cup water
2 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp salt
2 large eggs
1 cup vegetable oil for frying
2 tsp ground cinnamon
1/4 cup powdered sugar
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

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Instructions

Step 1: In a medium saucepan over medium heat, combine 1 cup water, 2 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat and immediately stir in 1 cup all-purpose flour until a smooth dough forms.
Step 2: Transfer dough to a mixing bowl and let cool for 5 minutes. Beat in 2 large eggs one at a time, mixing thoroughly after each until smooth and glossy.
Step 3: Heat 1 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). Using a piping bag fitted with a large star tip, pipe 1-inch dough bites into the hot oil. Fry in batches for 2-3 minutes, turning occasionally until golden brown and cooked through.
Step 4: Remove the churro bites with a slotted spoon and drain on paper towels. While still warm, toss them in a mixture of 2 tsp ground cinnamon and 1/4 cup powdered sugar until evenly coated.
Step 5: For the chocolate dip, gently heat 1/4 cup heavy cream in a small saucepan until simmering, then pour over 1/2 cup semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Serve churro bites warm with the chocolate dip.