There’s something absolutely irresistible about churros. That crunchy, golden exterior with a soft, fluffy inside, dusted with cinnamon sugar—it’s pure comfort. Now imagine taking that classic churro flavor and transforming it into bite-sized little poppers that you can pop into your mouth like candy. Yes, that’s exactly what churro poppers are—delicious, fun-to-eat, and dangerously addictive! They’re perfect for parties, cozy movie nights, or even just a sweet snack whenever the craving strikes. The best part? These churro poppers are super easy to make at home, and once you try them, you’ll never go back to store-bought churros again.
I remember the first time I made churro poppers. It was for a family gathering, and I wanted something that was easy to share, fun to eat, and of course, packed with flavor. The moment I served them, they were gone in minutes! The crispy, sugary coating paired with a warm, soft inside was a hit, and since then, it’s been my go-to dessert for any occasion. Plus, there’s something so satisfying about making these little bites from scratch. Trust me, once you make them, you’ll see why they’re such a crowd-pleaser!
Why You’ll Love This Recipe:
- Bite-sized goodness: Churro poppers are small, easy-to-eat bites that are perfect for parties or just snacking at home. There’s something so fun about popping one (or ten) into your mouth!
- Simple ingredients: You probably already have most of the ingredients in your pantry—flour, sugar, eggs, butter, and cinnamon. No need for any fancy ingredients here!
- Crispy and soft: The perfect churro popper has a crispy, golden-brown exterior with a soft, pillowy inside. It’s the ultimate texture combo that makes these poppers so addictive.
- Family-friendly: These churro poppers are a hit with kids and adults alike. They’re fun to make, and even more fun to eat. You can even get the little ones involved in rolling the poppers in cinnamon sugar!
- Dippable: Churro poppers are even better when paired with a dipping sauce. Whether it’s classic chocolate, caramel, or something more adventurous like dulce de leche, the possibilities are endless.
Total Time: 35 minutes
Servings: 4-6
Calories per serving: 320
Protein: 4g, Carbs: 45g, Fat: 15g
Ingredients:
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Dipping Sauce:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Prepare the dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is fully melted. Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir continuously with a wooden spoon until the dough comes together and pulls away from the sides of the pan. The dough should form a ball and have a slightly glossy appearance. This should take about 2-3 minutes.
- Cool the dough: Remove the saucepan from the heat and let the dough cool for about 5 minutes. This step is important because you don’t want to scramble the eggs when you add them in! Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough will look lumpy at first, but keep mixing until it’s smooth and shiny. Stir in the vanilla extract.
- Heat the oil: In a deep frying pan or large pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature, or test it by dropping a small piece of dough into the oil—if it sizzles and floats to the top, it’s ready.
- Form the poppers: Using a small spoon or a piping bag with a round tip, drop small spoonfuls of dough into the hot oil. You want them to be about 1 inch in size, as they will puff up slightly as they cook. Fry the dough in batches, being careful not to overcrowd the pan. Cook the poppers for about 3-4 minutes, turning occasionally, until they are golden brown on all sides.
- Drain and coat: Once the churro poppers are golden and crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. While the poppers are still warm, roll them in the cinnamon sugar mixture until fully coated. The sugar will stick best while the churro poppers are warm, so don’t wait too long!
- Make the dipping sauce (optional): While the churro poppers cool slightly, you can make an optional chocolate dipping sauce. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
How to Serve:
- With chocolate sauce: Serve the churro poppers warm with the chocolate dipping sauce on the side for an indulgent treat.
- For parties: Arrange the churro poppers on a large platter with several dipping options—chocolate, caramel, and maybe even some whipped cream or fruit sauces.
- As a snack: These are perfect on their own for a quick, satisfying snack. Just grab a handful and enjoy!
Additional Tips:
- Don’t overcrowd the pan: When frying the churro poppers, make sure to fry them in small batches. If you add too many at once, the oil temperature will drop, and the poppers won’t get as crispy.
- Use a thermometer: If you have a candy or frying thermometer, it’s a great tool to ensure your oil stays at the right temperature. If the oil is too hot, the poppers will burn on the outside before cooking through; if it’s too cold, they’ll absorb too much oil and become greasy.
- Make sure the dough is cool: Allow the dough to cool slightly before adding the eggs. If the dough is too hot, the eggs will scramble, and you’ll end up with a lumpy dough.
- Rolling in cinnamon sugar: Roll the poppers in the cinnamon sugar while they are still warm. The warmth helps the sugar stick better and gives the churro poppers that classic churro flavor.
- Leftovers: Churro poppers are best eaten fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F oven for 5-7 minutes to crisp them up again.
Recipe Variations:
- Filled Churro Poppers: Take these churro poppers to the next level by filling them with your favorite fillings. You can pipe in some Nutella, dulce de leche, or even a vanilla custard for a surprise in every bite.
- Churro Poppers with a Twist: Add a little zest to your churro poppers by incorporating citrus flavors! A tablespoon of orange zest or lemon zest in the dough can give the poppers a refreshing twist.
- Gluten-Free Option: If you want to make these gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. You’ll still get that delicious churro flavor without the gluten.
- Spicy Cinnamon Sugar: For a little heat, add a pinch of cayenne pepper to the cinnamon sugar mixture. It’s a fun way to add a little kick to the sweetness!
Serving Suggestions:
- Ice Cream Pairing: Churro poppers are fantastic served alongside a scoop of vanilla or cinnamon ice cream. The contrast between the warm, crispy poppers and the cold, creamy ice cream is divine!
- Dips Galore: Aside from chocolate, try serving churro poppers with caramel sauce, dulce de leche, or even a fruit dip like strawberry or raspberry sauce. They’re also fun to dip in whipped cream for a lighter option.
- Churro Popper Sundae: Turn these poppers into a full-blown dessert sundae by serving them with ice cream, drizzled with chocolate sauce, and topped with whipped cream and a cherry on top!
Freezing and Storage:
- Storing leftovers: While churro poppers are best eaten fresh, you can store leftovers in an airtight container at room temperature for up to 2 days. Just keep in mind they’ll lose some of their crispiness.
- Freezing the dough: You can freeze the churro dough before frying if you want to make these ahead of time. Simply pipe or spoon the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to fry, let the dough thaw slightly, then fry as usual. This way, you can have fresh churro poppers anytime you want!
Special Equipment:
- Piping bag with round tip: While you can use a spoon to drop the dough into the oil, using a piping bag with a round tip makes it easier to form uniform churro poppers.
- Deep frying thermometer: To ensure your oil stays at the right temperature, a thermometer is a great tool. It’ll help you avoid undercooking or burning the churro poppers.
- Slotted spoon or spider strainer: A slotted spoon or spider strainer makes it easy to remove the churro poppers from the hot oil without bringing excess oil along with them.
FAQ:
- Can I bake churro poppers instead of frying them? While traditional churros are fried, you can bake the poppers if you prefer a healthier option. Preheat your oven to 400°F and bake them for 10-12 minutes until golden brown. They won’t be quite as crispy but still delicious!
- How do I make the poppers light and airy? The key to light, airy churro poppers is properly mixing the dough after adding the eggs. Be sure to beat the dough until smooth and glossy to get that perfect texture.
- Can I use pre-made dough? If you’re short on time, you can use store-bought dough like crescent roll dough or biscuit dough to make churro poppers. Just cut them into small pieces, fry them, and coat them in cinnamon sugar.
- How do I prevent the poppers from being greasy? Make sure your oil is at the correct temperature before frying. If the oil is too cool, the poppers will absorb more oil, making them greasy. A thermometer is your best friend here!
- What can I use if I don’t have a piping bag? No piping bag? No problem! You can use a zip-top bag with the corner snipped off, or simply use a small spoon to drop the dough into the oil.
Conclusion:
I can’t wait for you to try these churro poppers! They’re a fun, delicious twist on a classic treat that’s sure to be a hit with everyone who tries them. Whether you’re making them for a party, a special occasion, or just because, these bite-sized delights are guaranteed to bring smiles. Don’t forget to snap a picture of your churro poppers and tag me on Instagram—I love seeing all of your tasty creations! Enjoy!
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Churros Poppers
- Total Time: 35 minutes
Description
Who doesn’t love churros? The warm, crispy, sugary goodness of these delightful treats is hard to resist. I first tried churros at a local fair, and I was instantly hooked. The perfect combination of crispy on the outside and soft on the inside, churros have become a family favorite ever since. Recently, I decided to switch things up and create these adorable Churros Poppers—bite-sized versions that are perfect for sharing (or not!). They’re quick to make, super fun to eat, and are guaranteed to satisfy your sweet tooth. Let’s dive into this delicious recipe!
Ingredients
Scale
For the Churros:
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Oil for frying (canola or vegetable oil)
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For Dipping Sauce:
- 1 cup chocolate chips (dark or milk chocolate)
- 1/2 cup heavy cream
Instructions
- Prepare the Dough:
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts. Once boiling, remove from heat and add the flour. Stir until the mixture forms a ball and pulls away from the sides of the pan. Allow to cool for 5 minutes. - Mix in the Eggs:
Once the dough has cooled slightly, beat in the eggs one at a time using a wooden spoon or electric mixer until smooth. Add the vanilla extract and mix until fully combined. - Heat the Oil:
In a deep skillet or pot, heat about 2 inches of oil over medium-high heat. You can check if the oil is ready by dropping in a small piece of dough; it should sizzle and rise to the surface. - Pipe the Churros:
Transfer the dough to a piping bag fitted with a star tip. Carefully pipe small, bite-sized pieces of dough (about 1-2 inches long) directly into the hot oil. Fry in batches, being careful not to overcrowd the pan. - Fry Until Golden:
Fry the churro poppers for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels. - Coat in Cinnamon Sugar:
In a shallow dish, combine the sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until well-coated. - Make the Dipping Sauce:
In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chocolate chips, stirring until smooth and melted. - Serve and Enjoy:
Serve the churros poppers warm with the chocolate dipping sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 12
- Calories: 150
