Description
These irresistible Churros Poppers deliver all the magic of traditional Spanish churros in perfect bite-sized form! With a crispy, golden exterior and soft, tender center, these cinnamon-sugar coated treats are ideal for parties, dessert tables, or anytime sweet cravings strike. Easy to make with simple pantry ingredients, they’re sure to become your new favorite homemade indulgence!
Ingredients
Scale
- 1 cup water
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons granulated sugar
- Pinch of salt
- 1 cup all-purpose flour
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 2–3 inches deep)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium saucepan over medium heat, combine water, butter, 2 tablespoons sugar, and salt. Bring to a gentle boil, stirring occasionally until butter melts and mixture is smooth.
- Turn heat to low, add flour all at once, and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides of the pan.
- Transfer dough to a mixing bowl and let rest 3–4 minutes to cool slightly.
- Add eggs one at a time, beating thoroughly after each addition until fully incorporated and dough becomes glossy and smooth. Beat in vanilla extract.
- Pour vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches. Heat over medium to medium-high until oil reaches 350°F (175°C).
- Fit a piping bag with a large star tip and fill with dough. Pipe 1–1½ inch blobs directly into hot oil, working in small batches of 5-6 poppers.
- Fry for 2–3 minutes, turning occasionally with a slotted spoon, until puffed and golden brown all over.
- Transfer to paper towel-lined plate to drain briefly.
- Whisk together ½ cup sugar and cinnamon in a wide bowl. While poppers are still warm (but not hot), toss them in the cinnamon-sugar mixture until fully coated.
- Serve immediately, alone or with chocolate dipping sauce.
Notes
- Temperature control is crucial for perfect Churros Poppers. Use a candy/deep-fry thermometer if possible, keeping oil between 350-360°F (175-182°C).
- No thermometer? Test by dropping a tiny bit of dough into the oil – it should sizzle and bubble immediately without darkening too quickly.
- Room temperature eggs incorporate much better into the dough than cold ones.
- For chocolate dipping sauce, melt ¼ cup chocolate chips with 2 tablespoons heavy cream over low heat until smooth.
- While best enjoyed immediately, leftover poppers can be stored in an airtight container at room temperature for 24 hours. Refresh in a 350°F oven for 3-5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Spanish
Nutrition
- Serving Size: 5 poppers
- Calories: 275
- Sugar: 15g
- Sodium: 65mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: churros poppers, bite-sized churros, spanish dessert, cinnamon sugar treats, fried pastry, choux pastry, mini churros, easy dessert, party dessert, dipping dessert