How to Make Mini Churros
Who doesn't enjoy churros, right? That crispy, cinnamon-sugar goodness never fails to satisfy. But if you're anything like me, sometimes you want all the deliciousness of a churro—just in a smaller, snackable form. That’s where mini churros come in!
Churros have a long and fascinating history, dating back to Spanish and Portuguese shepherds who made fried dough as a portable snack. Today, they’re a beloved treat worldwide—and now, you can make them at home in bite-sized perfection!
These Best Ever Mini Churros are easy to whip up, perfect for sharing (or keeping all to yourself), and will make your kitchen smell like a sweet, sugary dream. Trust me—once you try one, you won’t be able to stop!
A Sweet History: The Origin of Churros
Churros are believed to have originated in Spain or Portugal, and they quickly spread across Latin America. Their simplicity (just dough fried until golden) made them a beloved street food and snack. Typically, churros are long and piped through a star-shaped tip, but we’re making them mini for extra fun and snackability!
And while traditional churros are often enjoyed dipped in thick chocolate sauce or dulce de leche, today we’re sticking with a classic cinnamon sugar coating. But don’t worry — we’ll give you plenty of ideas for how to serve these tasty treats at the end.
Why Mini Churros
Why not?! Mini churros have all the flavor and texture of regular-sized churros but with the added bonus of being bite-sized. They’re perfect for parties, quick snacking, or even dessert platters. ALSO, making them smaller means they cook up faster, so you’ll be munching on sweet, crunchy bites before you know it. And let’s be honest, mini foods are just more fun!
Ingredients
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- 1 cup water
- 1 tablespoon of sugar
- 1 1/4 cups of granulated sugar
- 1 1/4 cups of cinnamon
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Canola or vegetable oil (for frying)
How to Make Mini Churros
Step 1: Heat the Oil
First things first: fill a pot with about 2 inches of oil (either canola or vegetable oil). You want enough oil to deep-fry the churros so they cook evenly and get nice and crispy. Heat the oil until it reaches 190.5°C (375°F). You can use a kitchen thermometer to check, or if you don’t have one, a small piece of bread should turn golden brown in about a minute when the oil is ready.
Step 2: Make the Simple Syrup
Add 1 tablespoon of sugar to the water in a medium saucepan over medium heat and stir with a spatula until it dissolves. This creates a simple syrup that you’ll use to bind the dough. The syrup gives the dough just the right amount of moisture and sweetness.
Step 3: Prepare the Cinnamon Sugar
This recipe requires multiple bowls to keep everything clean and organized—and this 12-piece plastic mixing bowl set is the best choice. In a separate bowl, combine 1/4 cup of sugar and the cinnamon. This is your churro coating, which gives them that iconic flavor! Set it aside for later.
Step 4: Mix the Dough
Mix the flour, salt, and 1 tablespoon of oil in another bowl. Gradually add the simple syrup, stirring as you go. Keep mixing until everything comes together into a smooth, slightly sticky dough. Don’t overmix, just make sure the ingredients are well-combined.
Step 5: Shape the Churros
This is where the fun starts! You can make your churros in two different ways:
- For rustic, hand-formed churros: Use a teaspoon to scoop small dollops of dough directly into the hot oil. They’ll puff up as they fry, and you’ll get delicious little bites with an organic shape.
- For more uniform churros: Use a pastry bag fitted with a metal piping tip. Pipe out small amounts of dough into the oil. This method will give you the classic churro ridges.
Either way, you’ll end up with perfect, golden mini churros. Fry in small batches to avoid overcrowding, and cook each batch for 30-45 seconds, flipping halfway through to ensure even frying.
Step 6: Fry and Drain
Remove the churros from the oil once golden brown and crispy using a slotted spoon from this wooden cooking spoons. Place them on a paper towel plate to drain any excess oil. The key to perfect churros is getting that crunchy outside, so make sure they’re nice and crispy before taking them out of the oil.
Step 7: Toss in Cinnamon Sugar
While the churros are still warm, toss them in the cinnamon sugar mixture until fully coated. The warmth helps the cinnamon sugar stick, creating that irresistible sweet-spicy flavor combo we all love.
How to Serve Mini Churros
- Classic Cinnamon Sugar: Serve as-is with a dusting of extra cinnamon sugar.
- Chocolate Dip: Melt some dark or milk chocolate and serve as a dipping sauce.
- Dulce de Leche: For a more traditional twist, serve with a side of dulce de leche for dipping.
- Powdered Sugar: Want them a little lighter? Using a kitchen strainer, dust the churros with powdered sugar instead of cinnamon sugar.
- Churro Sundae: Top your mini churros with vanilla ice cream, caramel sauce, and whipped cream for the ultimate indulgence!
Zulay's Churro Tips and Tricks
To make sure you get the best results every time, here are a few tips for making perfect mini churros:
- Keep the Oil Temperature Steady: Make sure your oil stays at 190.5°C (375°F). If it’s too hot, your churros will burn on the outside before cooking through. If it’s too cool, they’ll be greasy instead of crispy.
- Don’t Overcrowd the Pan: Fry the churros in small batches so they don’t stick together. Overcrowding the pan also lowers the oil temperature, which can lead to soggy churros.
- Toss Them While They’re Warm: The cinnamon sugar sticks best when the churros are still warm, so don’t wait too long before tossing them in the coating.
- Use a Pastry Bag for Consistent Shapes: If you want churros that look more like the ones from a street vendor, use a pastry bag with a star tip for those classic ridges.
Zulay's Final Thoughts
That's it! The Best Ever Mini Churros Recipe! These tiny treats are simple to make, hard to say no to, and great for any event. You can make mini churros whenever you need a quick snack, are getting ready for a party, or just crave something sweet.
I love these churros the most because they can be used in many ways. No matter how fancy or simple you make them, they'll always taste great. Plus, they're small, so you can eat a bunch of them without feeling bad (right?!).
How long are you going to wait? Get your things together, heat up the oil, and get ready to work your magic. You will never go back to the giant churros after trying these little ones!
Share Your Churro Love!
Tried this recipe? Let us know how it went! Please share your thoughts in the comments, and don’t forget to snap a pic and tag us on social media. We love seeing your creations, and we can’t wait to hear what you think about these mini churros!
