Churros Poppers Recipe

Who doesn’t love churros? These warm, crispy fried dough treats are beloved worldwide, especially at fairs and carnivals. But what if you could take all the deliciousness of a churro and turn it into a bite-sized poppable treat? Churros Poppers are exactly that—miniature churros that are easy to eat, fun to make, and absolutely irresistible. These little bites are fried until golden brown and tossed in a cinnamon-sugar coating that’s simply perfect for dipping into your favorite chocolate or caramel sauce.

Step-by-Step Instructions

Step 1: Preparing the Dough for Churros Poppers

1. Boil the Wet Ingredients:
   In a medium saucepan, combine 1 cup of water, 1/4 cup of butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Place the saucepan over medium heat and stir until the butter melts and the mixture comes to a gentle boil. Once boiling, remove the saucepan from the heat.

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2. Add the Flour:
   Gradually add 1 cup of all-purpose flour to the water-butter mixture, stirring vigorously with a wooden spoon or whisk. The mixture will begin to come together and form a dough-like consistency. Continue stirring until the dough pulls away from the sides of the saucepan and forms a cohesive ball.

3. Cool the Dough Slightly:
   Let the dough sit in the saucepan for about 5 minutes to cool slightly. This step helps prevent the eggs from cooking too quickly when added.

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4. Add the Eggs and Vanilla:
   Once the dough has cooled a little, add 2 large eggs one at a time, stirring constantly until the dough becomes smooth and slightly glossy. Be patient, as the dough may look lumpy at first, but it will come together. After the eggs are fully incorporated, stir in 1 teaspoon of vanilla extract.

5. Prepare to Pipe the Dough:
   Transfer the dough to a large pastry bag fitted with a large star tip or a plastic sandwich bag with the tip cut off. If you don’t have a piping bag, you can also roll the dough into small logs with your hands, but piping will give you the best churro texture.

Step 2: Frying the Churros Poppers

1. Heat the Oil:
   In a large frying pan or deep fryer, heat enough vegetable oil to cover the churros (about 3-4 cups, depending on the size of your pan). The oil should be heated to 350°F (175°C). To check if the oil is ready, drop in a small piece of dough—if it sizzles and rises to the surface quickly, the oil is hot enough.

2. Pipe the Churro Dough:
   Carefully pipe the dough into the hot oil in short, 2-inch long strips. You can use kitchen scissors or a knife to trim the dough once you’ve piped it into the oil. Work in small batches to avoid overcrowding the pan. Fry the churros for about 2-3 minutes per side or until they are golden brown and crispy.

3. Drain the Churros:
   Use a slotted spoon to remove the churros from the oil, allowing the excess oil to drip off. Place the churros on a paper towel-lined plate to drain and cool slightly.

4. Repeat the Process:
   Continue piping and frying the churros until all the dough is used up. Be sure to let the oil return to the correct temperature between batches for the best results.

Step 3: Coating the Churros Poppers in Cinnamon Sugar

1. Make the Cinnamon Sugar Coating:
   In a small bowl, combine 1/2 cup of granulated sugar and 2 teaspoons of ground cinnamon. Stir the mixture well until the cinnamon is evenly distributed throughout the sugar.

2. Coat the Churros:
   While the churros are still warm, roll them in the cinnamon sugar mixture. Make sure each churro is well-coated for that delicious, sweet, cinnamon-flavored exterior. If you prefer a thicker coating, you can roll the churros twice in the sugar mixture.

Step 4: Serve the Churros Poppers

1. Arrange on a Plate:
   Once all of the churros are coated in cinnamon sugar, arrange them neatly on a serving plate. You can stack them in a pyramid shape for an added visual appeal or line them up in rows for easy sharing.

2. Optional Dipping Sauces:
   To elevate the churros, you can serve them with a variety of dipping sauces. Chocolate sauce or caramel sauce works wonderfully, or you can make your own! You can also serve them with whipped cream for an added creamy element.

Tips for the Perfect Churros Poppers

1. Consistent Oil Temperature:
   Maintaining the oil temperature at around 350°F (175°C) is key to achieving crispy churros. If the oil is too cool, the churros will absorb excess oil and become greasy. If the oil is too hot, they will burn on the outside before cooking through. Use a thermometer to monitor the temperature and adjust the heat as needed.

2. Don’t Overcrowd the Pan:
   Fry the churros in small batches to ensure that the oil stays hot and the churros fry evenly. Overcrowding can cause the temperature of the oil to drop and lead to soggy churros.

3. Texture Matters:
   The dough should be thick and firm enough to hold its shape when piped, but not too stiff. If the dough feels too thick, you can add a little water to loosen it up. On the other hand, if it’s too thin, your churros may spread out too much when fried.

4. Customize the Coating:
   While the classic cinnamon-sugar coating is a favorite, feel free to get creative! You can try adding nutmeg, pumpkin pie spice, or even a bit of cocoa powder to the sugar for a unique twist. For a more decadent treat, drizzle with melted chocolate or add a sprinkle of sea salt for contrast.

5. Make Ahead and Freeze:
   If you have leftovers (which is rare!), you can freeze the churros after they’ve been fried and coated in cinnamon sugar. Place them in a single layer on a baking sheet, freeze for 1 hour, then transfer them to a freezer-safe bag. When you’re ready to serve them, simply reheat in the oven at 350°F (175°C) for 5-7 minutes for a fresh-out-of-the-fryer taste.

Variations on Churros Poppers

• Stuffed Churros:
  For a fun variation, you can stuff your churros with chocolate, dulce de leche, or Nutella before frying. Simply place a small amount of filling in the center of the dough before piping it into the oil. These stuffed churros offer a gooey surprise with each bite!

• Mini Churro Bites:
  If you prefer even smaller bites, you can cut the churro dough into 1-inch pieces and fry them. These tiny churro bites are perfect for snacking, especially when served with a variety of dipping sauces.

• Churros with Sprinkles:
  For a festive touch, roll your churros in colorful sprinkles along with the cinnamon sugar. This works especially well for parties, birthdays, or holidays!

Conclusion

These Churros Poppers are the perfect combination of crispy, sugary goodness and warm, tender dough. Whether served at a party, a family get-together, or as a late-night treat, they’re sure to become a favorite. The delightful cinnamon sugar coating gives them that classic churro flavor, and the bite-sized pieces make them even more fun to enjoy.

Yield: 25

Churros Poppers Recipe

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Who doesn’t love churros? These warm, crispy fried dough treats are beloved worldwide, especially at fairs and carnivals. But what if you could take all the deliciousness of a churro and turn it into a bite-sized poppable treat? Churros Poppers are exactly that—miniature churros that are easy to eat, fun to make, and absolutely irresistible. These little bites are fried until golden brown and tossed in a cinnamon-sugar coating that’s simply perfect for dipping into your favorite chocolate or caramel sauce.

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 7 minutes

Ingredients

• For the Churros Poppers:
• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/4 cup sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• For the Chocolate Dipping Sauce (Optional):
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/2 tsp vanilla extract

Instructions

1. Make the Churro Dough:

• In a medium saucepan, combine water and butter. Heat over medium-high heat until the butter is fully melted and the mixture begins to boil.
• Once boiling, remove the pan from the heat and stir in the flour and salt. Stir vigorously until the dough comes together and forms a smooth ball.
• Allow the dough to cool for a few minutes, then add the vanilla extract and eggs, one at a time, mixing well after each addition until the dough becomes smooth and glossy.

2. Shape the Churros Poppers:

• Heat about 2 inches of oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
• While the oil heats up, transfer the churro dough to a piping bag or a large resealable plastic bag with the tip cut off. Pipe small 1-inch long pieces of dough directly into the hot oil, cutting them off with scissors. Fry in batches, making sure not to overcrowd the pan.
• Fry the churro poppers for 1-2 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

3. Coat the Churros:

• In a small bowl, combine the sugar and cinnamon.
• While the churros are still warm, toss them in the cinnamon-sugar mixture until they are evenly coated.

4. Make the Chocolate Dipping Sauce (Optional):

• In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
• Remove from the heat and stir in the chocolate chips until smooth. Add the vanilla extract and mix well.

5. Serve:

• Serve the churro poppers warm with the chocolate dipping sauce on the side, or enjoy them on their own!

Notes

If you prefer baked churro poppers, you can bake them at 375°F (190°C) for about 10-12 minutes, flipping them halfway through, until golden brown.

You can experiment with different coatings, such as adding cocoa powder to the cinnamon-sugar or using a powdered sugar glaze for a different flavor.